A warming, aromatic winter dish with subtle sweetness and depth: Pumpkin from the oven, slightly caramelised by the heat, meets crunchy caramelised walnuts and an intensely spicy balsamic reduction. This dish combines savoury roasted flavours with a pleasant sweetness and is perfect for the last chilly days of February.
➡ But which wine goes best with it? In this article, you’ll find out why a Chardonnay, Viognier or an elegant Pinot Noir are the perfect accompaniment. 🍷🎃
🍷 Perfect wine pairing with oven-roasted pumpkin with caramelised walnuts
Why is this dish a challenge for wine pairing?
The pumpkin brings a natural sweetness that is enhanced by the roasted flavours. The walnuts provide a nutty depth, while the balsamic reduction adds intense acidity and complexity.
➡ The perfect wine must have enough acidity & structure to balance the sweetness, but also fruity & slightly creamy notes to complement the dish harmoniously.
1. chardonnay (Burgundy or California)
✔ Why does it fit perfectly?
- Creamy texture & mild butteriness balance out the roasted flavours
- Delicate woody notes & light fruit (apple, pear) harmonise with the sweetness of the pumpkin
- Sufficient acidity to handle the balsamic reduction
➡ Tip: A Meursault (France) or a Californian Chardonnay with subtle wood ageing is perfect.
2. viognier (Rhône, France or California)
✔ Why does Viognier work so well?
- Floral flavours & mild acidity go perfectly with pumpkin
- Light spicy notes & apricot flavours complement the walnuts
- Medium body ensures balance with the balsamic reduction
➡ Tip: A Viognier from the Rhône Valley or California provides the perfect combination of freshness and structure.
3. pinot noir (Germany or Burgundy, France)
✔ Why is Pinot Noir an exciting alternative?
- Elegant acidity structure & red berry fruit balance out the sweetness
- Light spice & velvety tannins go well with the walnuts
- Not too heavy, but with enough depth to complement the dish
➡ Tip: A German Pinot Noir or a Burgundy from France offers a sophisticated red wine option.
Oven-roasted pumpkin with caramelized walnuts & balsamic reduction
Cooking utensils
- 1 Baking tray
- 1 Cutting board & knife
- 1 Small pan for the walnuts
- 1 Small pot for the balsamic reduction
Ingredients
For the pumpkin:
- 1 small Hokkaido or butternut pumpkin
- 2 EL Olive oil
- 1 TL Maple syrup
- 1 TL Cinnamon
- 1/2 TL Sea salt
- 1/2 TL black pepper
For the caramelized walnuts:
- 50 g Walnuts
- 1 EL Maple syrup
- 1 Pinch Pinch of salt
For the balsamic reduction:
- 100 ml Balsamic vinegar
- 1 TL Maple syrup
Preparation
- Prepare & roast the pumpkin:Halve the pumpkin, remove the seeds & cut into wedgesMix with olive oil, maple syrup, cinnamon, salt & pepperSpread on a baking tray & bake at Bake at 200°C (top/bottom heat) for approx. 25 min.
- Caramelize the walnuts:Roast the walnuts in a pan without oilAdd the maple syrup & salt, caramelize briefly
- Make the balsamic reduction:Heat the balsamic vinegar & maple syrup in a small panReduce until a syrupy consistency is achieved
- Arrange & serve:Arrange the pumpkin wedges on a plateGarnish with walnuts & balsamic reduction
