Wine Pairings for Your Favorite Pumpkin Dishes!

We found a couple of recipes you can try with those leftover pumpkins and pair them with our great fall wines!

Pumpkin & Cranberry Salad

This salad combines the earthy sweetness of roasted pumpkin with the tartness of cranberries for a delightful autumn dish.


For the Salad:

  • 2 cups pumpkin (cut into cubes)

  • 1 tablespoon olive oil

  • Salt and black pepper to taste

  • 4 cups mixed greens (such as spinach, arugula, and baby kale)

  • 1/2 cup dried cranberries

  • 1/4 cup toasted pecans or walnuts

  • 1/4 cup crumbled feta cheese (optional)

For the Dressing:

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon honey

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. Roast the Pumpkin:

    • Preheat your oven to 400°F (200°C).

    • Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.

    • Roast the pumpkin in the preheated oven for about 20-25 minutes or until it's tender and slightly caramelized. Allow it to cool.

  2. Prepare the Dressing:

    • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set the dressing aside.

  3. Assemble the Salad:

    • In a large salad bowl, combine the mixed greens, roasted pumpkin cubes, dried cranberries, and toasted pecans or walnuts.

  4. Drizzle with Dressing:

    • Drizzle the prepared dressing over the salad. Start with a portion of the dressing and add more as needed. Toss gently to coat the salad evenly.

  5. Add Optional Feta Cheese:

    • If you like, sprinkle crumbled feta cheese over the top of the salad. Feta adds a creamy and slightly salty element to the dish.

  6. Serve:

    • Serve the pumpkin and cranberry salad immediately as a side dish or as a light and healthy main course. It pairs perfectly with a glass of white wine or rosé.

Enjoy your Pumpkin and Cranberry Salad with one of the wines listed below


2021 Te Mata Gamay Noir, Hawke's Bay, North Island, New Zealand

2021 MNW Gamma Ray, Willamette Valley

2021 House of Brown Red Blend

NV 7 Words Collection "Conjure" Old Vine Zinfandel


Pumpkin Cheesecake with Gingersnap Crust

This rich and creamy dessert is perfect for the autumn season and pairs wonderfully with a Port wine or Riesling.


For the Crust:

1 1/2 cups gingersnap cookie crumbs (about 30 cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages of cream cheese, softened
1 1/2 cups granulated sugar
1 can (15 ounces) pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

For the Topping (Optional):

Whipped cream
Caramel sauce
Chopped pecans or walnuts


Preheat the Oven:

Preheat your oven to 325°F (160°C).


Prepare the Crust:

In a food processor, pulse the gingersnap cookies until they turn into fine crumbs. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin.
In a mixing bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust. Use the back of a spoon to pack it down firmly.


Prepare the Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix until everything is well combined and the batter is smooth.
Assemble and Bake:

Pour the cheesecake filling over the gingersnap crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the springform pan on a baking sheet to catch any potential drips.
Bake in the preheated oven for about 1 hour and 15 minutes, or until the edges are set but the center is slightly jiggly.


Cool and Chill:

Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour.
Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set.



When ready to serve, run a knife around the edge of the cheesecake to loosen it from the sides of the pan.

Remove the sides of the springform pan.
If desired, top the cheesecake with whipped cream, a drizzle of caramel sauce, and chopped pecans or walnuts.


Slice and Enjoy!


Wine Recommendations

NV 10 Year White Tawny Porto Douro Valley

2016 Sauternes 1er Grand Cru Classé

NV Figo Prosecco DOC Extra Dry Treviso

NV 10 Year Old Aged Tawny Port


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