Pumpkin & Wine
Whether you require a companion for delicately flavoured wild pumpkins: In the cellars of the German winemakers, a parade of fantastic wines is ready to give a brilliant performance on your table. And Wines of Germany has a few simple guidelines for you to follow – to avoid even the slightest hints of disharmony creeping into these alliances.
Facts
-
90 %
water content
-
29,14
calories per 100 gram
-
200
pumpkin varieties are suitable for consumption
White wines with pumpkin dishes
The subtle flavours of pumpkins, often reminiscent of nuts or young beets, are mild and suited to a wide variety of dishes: Delicate soups; heartily seasoned, exquisite vegetable side dishes – and even extraordinary roasted salads with lemon peel and balsamic vinegar. Delicately fruity Pinot Blanc and slightly mature Silvaner are the best companions for pumpkin as a main dish. The flavours of these culinary partners complement each other well. As a side dish alongside meat, a heartily seasoned pumpkin, such as the expressive Hokkaido, is an ideal companion for light red wines like Portugieser or fresh Trollinger. They are suitable playmates for the pumpkin’s subtle fruity flavours but also form a delicious alliance with heartier dishes.
When roasted, pumpkins develop pronounced flavours that are slightly reminiscent of edible chestnuts. In this guise, they go very well with expressive red wines such as Dornfelder or Lemberger.
In desserts, pumpkins show off their sweet side. However, there are suitable wine companions for this manifestation as well. Pumpkin pie with caramelized nuts pairs delightfully with a noble-sweet Riesling Beerenauslese. And for another true culinary epiphany this autumn: Try slightly fruity pumpkin pastry with a mild Riesling Auslese.
Pumpkin Varieties
Pumpkin side dishes, prepared with the orange-coloured classic varieties, love to seduce gently. The pumpkin flavours are quite delicate, restrained and easily dominated by the more expressive wine varieties. Consequently, delicate flavours are in high demand. Silvaner, Rivaner and Chasselas from Baden are perfect companions for lightly seasoned pumpkin side dishes. The flavours of the light-yellow butternut also enjoy being drenched in a delicate Pinot Gris with its harmonious nutty-buttery aromas. Pinot Gris also makes for a delightful alliance with white pumpkins and their flavours reminiscent of young beets. Those are also well rounded off by classic Rieslings.
Sweet and sour pumpkin preserves are a popular variation and a real challenge for a wine companion. A semi-dry Riesling or Gewürztraminer is the perfect partner for this potpourri dominated by acidity and sweetness. And even venturing a combination with a mild Riesling Spätlese can be a delectable choice.
Pumpkin desserts offer a wide variety of flavours and are exceptionally flexible. Try slightly fruity pumpkin pastry on an afternoon, with a mild and fruity wine such as Riesling Auslese as the companion of choice. Or tickle your taste buds with the opulence of pumpkin cake prepared with almonds and caramelized nuts, which prefers a wine companion that is its equal in seductive sweetness with spicy aromas. Pair it with a delicate Riesling Beerenauslese and indulge yourself with a true culinary highlight.
Can pumpkin be prepared sweet?
Yes! Whether as a cake, dessert casserole or sweetly preserved and paired with Riesling cream - pumpkin is a real all-rounder even in its sweet version. Sweet and sweet wines, such as Spät- or Auslesen, are recommended for these dishes.
Varietals
More recipe ideas
in a bacon coating Lamb
in a bacon coating
- 4 Stück Lammlachse à 150 g
- 4 Scheiben Bacon
- 0,1 Liter Wein
- 0,3 Liter Gemüsebrühe
- 1 kleine Schalotte
- 20 Gramm Butter
- 4 EL Olivenöl
- je 2 Zweige Thymian, Rosmarin, Salbei
- nach Geschmack Salz & Pfeffer
Season the lamb salmon with pepper and massage 2 tbsp of olive oil into the meat. Finely chop the thyme, rosemary and sage and season the meat in the herbs. Marinate in the fridge for a few hours.
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<p>Wrap the meat with the bacon slices and sear on all sides in the remaining olive oil. Continue to cook for approx. 4 minutes on each side over a low heat (the cooking time depends on the thickness of the lamb loin - it is best to do a pressure test). Then wrap in aluminium foil and leave to rest in the oven at 80 °C – so they remain juicy and slightly pink on the inside.
This goes well with Bärlauch risotto.
- Dornfelder (trocken)
with wild mushrooms Cream of potato soup
with wild mushrooms
- 300 Gramm geschälte Kartoffeln
- 100 Gramm Wurzelgemüse
- 100 Gramm Waldpilze
- 1 ganze Zwiebel
- 1 ganze Knoblauchzehe
- 30 Gramm Speckwürfel
- 40 Gramm Margarine
- 750 ml Brühe
- 200 ml Sahne
- 1 Zweig Thymian
- nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat
Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.
Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.
- Riesling (trocken)
- Riesling (halbtrocken & feinherb)
with dry sparkling wine Sparkling wine and lime dessert
with dry sparkling wine
- 300ml Winzersekt
- 4 Limetten
- 100g Zucker
- 30g Speisestärke
- 100g Butterkekse
- 50g ungesalzene Butter
- 2 Eiweiße
- 50g grieschicher Joghurt
- 150g Schlagsahne
Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.
Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.
Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!
- Riesling (trocken)
- Pinot Blanc (trocken)
(artificial potted meat) in the style of the house "Kunschthäwwelfläsch"
(artificial potted meat) in the style of the house
- 1 kg Schweinekamm
- 2-3 ganze Zwiebeln
- nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
- 500 ml Rivaner oder Silvaner
- nach Geschmack Salz & Pfeffer
A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.
Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.
Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).
- Müller-Thurgau (halbtrocken & feinherb)
- Silvaner (halbtrocken & feinherb)
