Squash is def­i­nitely the taste of the sea­son

The Peterborough Examiner - - Local - SHARI DAR­LING Shari Dar­ling's books and other pub­li­ca­tions are avail­able at un­der­stand­pub­lish­ing.com

I eat a de­cent por­tion of but­ter­nut squash and sweet potato in the au­tumn and win­ter be­cause both are low on the glycemic in­dex. I'm also a fan of soup on these cold au­tumn evenings. But­ter­nut squash and sweet potato have the pre­dom­i­nant taste sen­sa­tion of sweet­ness. It is best to hon­our this sweet taste sen­sa­tion when con­sid­er­ing an ap­pro­pri­ate and even or­gas­mic wine match.

Bisque is a rich creamy soup. But­ter­nut Squash Bisque is pre­pared with veg­etable stock, heavy cream, diced onions and car­rots, but­ter­nut squash, nut­meg, salt and pep­per. In this soup sweet­ness re­mains the pre­dom­i­nant sen­sa­tion. There­fore a wine with sweet­ness is an ap­pro­pri­ate choice. Be sure the wine is sweeter than the soup. Oth­er­wise, the wine will taste too acidic.

Penin­sula Ridge Semi-Dry Ries­ling is a good choice, (CSPC 387043), $12.95. The wine of­fers aro­mas and flavours on the nose and palate of crisp ap­ple, cit­rus and honey. With just a smidgen of sweet­ness, this white will com­ple­ment the bisque. The rea­son is that the soup con­tains no ad­di­tional sweet­ness, but for the squash.

Co­conut Cur­ried But­ter­nut Squash

Soup com­bines squash, car­rots, cel­ery, curry pow­der, gar­lic, onion, chicken broth and co­conut milk. Due to the ad­di­tion of co­conut milk, the wine of choice should be slightly sweeter than the wine men­tioned above. Also, more sweet­ness is re­quired in the wine to off­set the spici­ness of curry.

Sand­banks Ries­ling-Gewurz­traminer VQA, (CSPC 459982), $15.95, is a fab­u­lous choice to pair with this sweet and spicy soup. This easy drink­ing quaf­fer has more ap­ple and flo­ral notes with some acid­ity to bal­ance its honey sweet­ness.

This same wine will har­mo­nize with a bowl of Thai Curry Sweet Potato Soup.

This soup com­bines onion, gar­lic, ginger, cumin, co­rian­der, tumeric, hot pep­per flakes, chicken broth, sweet pota­toes, co­conut milk and lime.

Roasted Cauliflower Sweet Potato Soup is made up of cauliflower, chick­peas, gar­lic, pa­prika, sweet potato, veg­etable broth, and unsweet­ened vanilla flavoured al­mond milk. Since no ad­di­tional sweet in­gre­di­ent is added to this soup, it can part­ner with a wine with just a hint of sweet­ness. Con­sider the Penin­sula Ridge Semi Dry Ries­ling.

Moroc­can Sweet Potato and Len­til Soup is packed with nu­tri­tion, due to its in­gre­di­ents of yel­low onion, car­rots, gar­lic, ginger, cumin, co­rian­der, turmeric, pa­prika, cin­na­mon, veg­etable broth, toma­toes, sweet pota­toes and brown lentils. With de­li­cious spici­ness, this soup re­quires a sweeter wine. Sand­banks Ries­ling-Gewurz­traminer is a de­cent choice.

What about sooth­ing your au­tumn blues? How about a bowl of hot Maple Cream Sweet Potato Soup with Ched­dar Cin­na­mon Sugar Twist? The in­gre­di­ent list? Sweet potato, maple syrup, cin­na­mon, chicken broth, ap­ple cider, thyme, nut­meg, bour­bon, co­conut milk, ched­dar cheese. The ad­di­tion of maple syrup means the soup de­mands a sweet wine. In fact, I would serve this soup with an ounce of

Late Har­vest white wine.

Pelee Is­land Win­ery Late Har­vest Ries­ling, (CSPC 136010), $15.95, is a semi-sweet white with aro­mas and flavours of peach and pear with honey sweet­ness and de­cent acid­ity to clean the palate. Due to the sweet­ness, be sure to chill the wine for at least an hour in the re­frig­er­a­tor. The sweet­ness in the wine will com­ple­ment all the spici­ness in this soup. But its im­por­tant the wine doesn't taste too sweet on its own. Chill­ing the wine helps to re­duce the per­cep­tion of sweet­ness.

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