Airfield Estates riesling with spiced pumpkin soup makes hearty harvest mealOctober 4th, 2013 by brynn grimley
As we see the sun set earlier and the leaves start to change, we find ourselves subconsciously moving away from recommending crisp white wines for fall recipe pairings because, let’s be honest, they really are the best to sip on a hot summer day.
But for Ann Vogel’s spiced pumpkin soup, we’re making the conscious decision to hang on to our summer just a little longer and recommend Airfield Estates 2011 Riesling to drink with this fall soup.
Located in Prosser, Wash. this family-run winery chose its name to recognize the World War II air base that once resided on the farm. The riesling vines that produce the grapes for this wine are some of the oldest on the farm, planted in 1979.
You might wonder why we would recommend a light-bodied wine for this thick soup. The answer is riesling is a great pairing for foods with weight and a little heat. The pear and citrus fruit flavors in this wine add a feeling of fall harvest to this dish. Heat up a loaf of crusty French bread and you have yourself a hearty lunch.
Airfield’s riesling isn’t overly dry, so you’ll pick up notes of sweetness but the natural acidity balances that out, leaving your mouth with a slight pucker on the finish.
It’s a beautiful pale yellow and the bottle has a slight hint of frizzante, leaving the fruit flavors dancing on the tip of your tongue.
This wine also pairs nicely with shellfish or lighter poultry and pork dishes, so consider adding the pumpkin soup as an accompaniment to be enjoyed before a main meal and serve the riesling for both courses.
Another bonus about Airfield Estates? The wine is easy to find. The 2011 riesling retails around $15.