Roasted Garlic & Pumpkin Soup
with Strewn Barrel aged Chardonnay VQA
This soup (recipe on page 158) was originally part of a Halloween menu in Food & Drink’s Autumn 2011 issue, where we called it Vampire’s Demise, thanks to the roasted garlic in the recipe. Its deep nutty flavour harmonizes beautifully with the pumpkin and also with this oak-aged Chardonnay, a varietal that always pairs well with any kind of squash. Chardonnay takes many forms in Ontario’s wine regions and is justly celebrated. Strewn’s version, made with fruit from vineyards around Niagara-on-the-Lake, shows a soft texture with creamy, peachy notes and buttery vanilla oak. It’s a real crowd-pleaser—and excellent value for money!