1/15/09 Pear & Squashes

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Although it is the dead of winter many of the traditional fall fruits and vegetables are still available like some of our favorite fall squashes and pears. On today's program I will share a recipe for a great soup and a roast combining both of these gems and of course the wines that go with them. The pear and the winter squashes are available right now and I think it is for a reason. The reason being - they go so well together! If you have a favorite squash soup recipe, try using roasted butternut as the squash and replace one third of that amount called for in the recipe with peeled cored pears. You will be rewarded with a marvelous soup that is great as a starter to a winter dinner or as the focus of your meal with a simple blue cheese topped salad and crusty bread. It is nice with Dry Riesling or Gewurztraminer or even a Rose. If you feel like drinking a red wine try a new world Grenache or Grenache based wine from the Rhone of France. If you like oven roasting meat in the winter; try adding chunks of squash and cored pears in addition to or instead of your potatoes and onions. You will be delighted at the variety of flavors that arise. Just add the pears about 20 minutes prior to taking the roast out so that they don't dissolve. Although, I have done that, and it was still delicious! Serve this with whatever wine you would usually serve with that type of meat, and thank you for joining me on today's Vine to Wine.