Squash and fall go together like Moscato and blue cheese; like football and tailgating; like the internet and memes. You get the point.

But you know what else goes with squash? Wine, which is also a staple ingredient of fall (well, a staple ingredient of every season, really). If squash and wine are going to be on the table together this season, you might as well pair them appropriately. Grab a gourd and uncork a bottle, because here are the seven best wine and squash pairings to try this fall.

ROASTED BUTTERNUT SQUASH SOUP WITH CHIANTI

Roasted butternut squash soup is a fall classic. The baby food-esque consistency might not be for you, but with the right pairing the creamy, earthy soup could become your next favorite Thanksgiving dish. Try it with a fine Chianti. Chianti has earth flavors to match the soup and enough acidity to cut the cream.

BUTTERNUT SQUASH, PASTA AND SPINACH WITH CALIFORNIA CHARDONNAY

Some lightly pan-fried butternut squash tossed with spinach and put on pasta is a dish you really need to try. What makes it better is a California Chardonnay. Chardonnay can be paired with a wide variety of food, but in terms of squash, this works best. Use a buttery topping for the pasta and, as always, avoid any Chardonnay that is over-oaked.

BUTTERNUT SQUASH RAVIOLI WITH VIOGNIER

If you’re completely tired of Chardonnay but still want a squash and wine pairing, hit the Viognier. It’s not as popular as a classic Chardonnay, but its creamy texture, high fruit flavors, and medium body make it a natural fit for squash stuffed into ravioli.

SPAGHETTI SQUASH WITH RIESLING

To be fair, there are more foods that don’t pair with Riesling than foods that do. This pairing, however, is especially good. Spaghetti squash, that stringy squash that doesn’t really taste like the first half of its name, is a perfect match for a bright Riesling. Just throw some olive oil on that cooked squash and you have a food that belongs next to a glass of crisp, dry (definitely not sweet) Riesling.

PARMESAN-ROASTED ACORN SQUASH WITH FALANGHINA

Falanghina is one of the Italian wines that you should get to know, and quick. Fall and squash season is the perfect time to do it with a parmesan-roasted acorn squash. Falanghina has strong floral and citrus notes that contrast nicely with a nutty, roasted flavor.

BUTTERNUT SQUASH AND ITALIAN SAUSAGE BREAD PUDDING WITH CALIFORNIA PINOT NOIR

The dish is a bit of a mouthful but it’s worth every word, especially when paired with a California Pinot Noir. California Pinot, preferably one from a Central Coast region like the Santa Rita Hills or Santa Barbara, has just enough earthy tastes to go with the squash, and enough spice to keep up with the Italian sausage.

PUMPKIN PIE WITH ICE WINE

To be clear, pumpkin is indeed a squash. In fact, as the Missouri Botanical Garden puts it, “the term ‘pumpkin’ really has no botanical meaning, as they are actually all squash.” Now that that’s cleared up, make sure you don’t just serve coffee with dessert. An ice wine, which is sweet, but not overpoweringly so, is a tasty companion for a pumpkin pie.

 

By: Nick Hines

***Grabbed from: http://vinepair.com/articles/squash-wine-pairing/