Sponsored Post: We’ve partnered with Pacific Rim to bring you vivid and elegant pairings and tips with food-friendly Riesling wines.
Check out this autumn dinner menu perfectly paired with an array of Riesling wines and let it inspire your holiday planning and dinner parties of the season. It’s savory, sweet, refreshing and cozy and quite literally hits all the spots.
If there’s one thing we (my husband and I) love to do as a team, it’s plan a menu. I think one of the reasons this time of year is my most favorite, is because it’s when we start planning and collaborating on all the details of our holiday gatherings, large and small alike. Apart from our annual Friendsgiving tradition, it also seems that around this time we take Sunday dinners a bit more seriously. Thoughtfully planning a full meal from cocktail to dessert feels really classy, but doesn’t have to be as daunting as it sounds.
As we’ve been focusing a lot more on sustainable practices lately, particularly in the kitchen, we were so excited at the opportunity to team up with Pacific Rim to talk about riesling that’s sustainably produced in the Pacific Northwest, and how to pair them with a seasonal menu. As people who appreciate wine and all that goes along with it, I wanted to share some info about their practices below!
via Pacific Rim Winery
AT PACIFIC RIM, WE’RE COMMITTED TO WALKING THE WALK REGARDING SUSTAINABLE PRACTICES —NO CORPORATE “GREEN WASHING” HERE. WE BELIEVE THAT MAKING BEAUTIFUL WINES SHOULD NOT COMPROMISE THE BEAUTY OF OUR PLANET.
BANNED HARD HERBICIDES + HEAVY WATERING
WINERY BUILT TO OPTIMIZE EFFICIENCY FOR ELECTRICAL AND WATER USAGE
EXCLUSIVELY USE WILD YEASTS
TRANSITIONED TO LIGHTWEIGHT GLASS
WE COMPOST 100% OF OUR POMACE WEIGHT
(A BI-PRODUCT OF GRAPE CRUSH)
I’ve been stuck on figs, buckwheat and burrata lately (I used figs in a buckwheat porridge earlier this week that is a major fall breakfast upgrade), and was so excited to incorporate them again into a full vegetarian focused meal with these different rieslings. Keeping the menu simple, but elevated was our vibe here. We wanted it to be easy to throw together for a holiday gathering with friends, or something for a cozy night in that you’d like to kick up a notch. We’re starting you off with a scotch + riesling cocktail that sets the tone for a fall flavored menu. Followed by a pear and burrata salad, a buckwheat and butternut squash bowl, and for the grand finale? Fresh figs over ice cream with toasted walnuts and a drizzle of dessert wine on top. You really can’t go wrong here.
LEMONY SCOTCH + RIESLING COCKTAILJillian Guyette
- 1 oz blended scotch whiskey
- 3 oz Pacific Rim Sweet Riesling
- 1 dash angostura bitters
- 1 dash lemon juice
- 1 lemon wheel for garnish
- In a rocks glass, combine whiskey, riesling and lemon juice with ice, stir until chilled.
- Garnish with a dash of bitters and lemon wheel.
PEAR + BURRATA SALAD
- 1 pear sliced thinly
- 1 4 oz piece burrata cheese
- 1 cup field greens
- shallot vinaigrette recipe to follow
- 1 shallot finely minced
- 3 tbs cup champagne vinegar
- 1/3 cup olive oil
- salt and pepper
- To assemble, scatter greens on serving dish in a circle shape.
- Place burrata in center and arrange pear slices in a fan shape around cheese.
- Dress lightly with shallot vinaigrette.
- In a small non-reactive bowl, whisk to combine the shallot, vinegar and olive oil.
- Season to taste with salt and pepper.
BUCKWHEAT + BUTTERNUT SQUASH BOWL
- 1 cup buckwheat groats
- 1 lb butternut squash cubed
- 8 oz shiitake mushrooms sliced
- 1/4 cup parsley leaves roughly torn
- 1 tbs butter
- 2 tbs olive oil divided
- salt and pepper
- Preheat oven to 400°.
- Toss squash with 1 tbs olive oil and season with salt and pepper. Roast for 12 minutes, flip and continue cooking an additional 10-12 minutes. Remove and set aside.
- In a large saucepan over medium heat, melt butter. When butter is bubbling, add buckwheat groats and toast, stirring continuously for about 5 minutes.
- When groats are toasted, add 2 cups water and bring to a boil. Reduce to a simmer, cover and cook undisturbed for 10 minutes. Remove from heat and fluff with fork. Set aside.
- In a large skillet over medium-high heat, warm 1 tbs olive oil until shimmering. When hot, add mushrooms, season with salt and pepper and cook until browned, about 5 minutes.
- Add butternut squash and buckwheats groats, tossing to combine.
- Add parsley leaves, season with salt and pepper and continue cooking until warmed through, about 3 minutes.
- Serve warm, and garnish with additional parsley leaves. Pair with Pacific Rim's Dry Riesling or J Riesling.
- 3 scoops french vanilla ice cream
- 2 figs halved
- 1/2 cup walnuts toasted
- Vin de Glaciere Riesling From Pacific Rim,
- or similar dessert wine for topping
- To serve, plate ice cream and garnish with walnuts and figs.
- Drizzle with dessert wine and serve immediately.
Jillian Guyette is a photographer and content creator based in Philadelphia.