Pairing A Sweeter White Wine

Riesling: not just for summer!

Rieslings are considered a bit sweeter than some other white wines and have often been reserved for sipping and serving in warmer weather. We’d like to shake up those assumptions by suggesting that our Biltmore Riesling is surprisingly food-friendly any time of year.

A classic bisque pairing

During the colder months, our winemakers and chefs enjoy pairing Biltmore Estate Riesling with heartier fare such as our Butternut Squash Bisque.

Our Riesling provides an excellent acidic balance to complement the creaminess of this traditional bisque. Though slightly sweet, this wine is not overwhelmed by the savory herbs and hint of nutmeg used to draw out the warm golden flavor of the squash.

Find other unexpected sweeter white wine pairings and tips here.

Butternut Squash Bisque

Serves 4

Ingredients:

•3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• ½ tsp dried sage
• ¼ tsp ground nutmeg
• 1 Tbsp Kosher salt
• 1/2 cup Sherry

Method: Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Set aside to cool. In a heavy–bottom sauce pot, sauté onions, celery, garlic, and shallots until translucent. Deglaze the pan by adding about 1/2 cup of sherry (or enough to coat the bottom of your pan by about a quarter to half an inch with sherry). Use a wooden spoon to scrape the bottom of the pan and loosen any food particles to dissolve into the liquid. Let simmer to reduce the sherry by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.