The holidays are coming and here’s a question you may be asking yourself: Pumpkin Pie and What Wine? You’re especially asking that if you are having relatives over you’d rather not spend time with. lol
The Sommeliers are all the ”buzz” about this, with some recommending standards like a Sparkling Wine or a Port.
But some of the experts are talking about drinking an Alsace Pinot Gris. When’s the last time you even had a Pinot Gris? lol
I would say: Wanna to do something fun for the holidays? Buy a Pinot Gris, a Reisling, a Sparkling Wine or Champagne and a Port. And then let your guests decide for themselves. That’s an interesting thing to pull out after a meal – a welcome surprise, I would say!
Here’s what the experts say:
Dana Gaiser: As for pairing with pumpkin spice, my first thought would be Alsace Pinot Gris from a producer such as Domaine Weinbach, Cuvée Sainte Catherine. The richness of Pinot Gris with a combination of stone fruits and sweet citrus pairs up well with the rounder flavor of pumpkin and can handle the fall spices. Try a drier style of Pinot Gris with your savory dishes and a sweet version like 1999 Domaine Weinbach Tokay Pinot Gris with your desserts.
Josh Nadel: Alsatian wines are my go-to for pairing with the rich, aromatic spices of fall cooking. The ripeness of grapes achieved in Alsace, combined with the unbridled flavors of the Riesling and Pinot Gris grown there, are a great match. Furthermore, these wines are unadulterated by oak, which is a big part of food pairing. Finally, there is a weight to the wines which, after the crisp and mouthwatering wines of summer, is a welcome change of pace. Some of my favorite producers (all under $40) are Albert Boxler, Domaine Weinbach, Rolly Gassmann, Domaine Schoffit , Domaine Barmes Buecher.
Morgan Harris: Pumpkin spice and Alsace Pinot Gris is a match made in heaven. The wines have a great mix of all the spiced cinnamon, clove, and mace and cardamom flavors you find in pumpkin spice; the pairing is very like-with-like.
So now that you’ve got the wine, what pie are you going to serve? One with hydrogenated oil or chemicals you can’t pronounce from the store? I think not.
Get yourself canned Organic Pumpkin. You’ll find it at Sprouts or Jimbo’s. Two cans. Mix it with under half a pint Coconut Creamer (just add until the consistency seems right), and then add just a couple of whipped eggs for a custardy effect. Then add cinnamon, allspice, a sprinkling of nutmeg and even some pumpkin pie spice which combines the best flavors (instead).
Don’t stop there with healthier. Find Annie’s Graham Crackers and crumble that into the base of your pie. And maybe instead of pies use your cupcake sheet and make individual portions. Not a bad idea….
Having fun helping you gear up for the holidays!
Happy Eating,
