Your Fall Pairing Guide to Wines of Germany

Your Favorite Fall Cuisines paired with German Wines

in partnership with German Wine USA

I’m a big fan of pairing wine with food and its no secret that some of the most food-friendly wines come from Germany. I’ve prepared some traditional Fall foods that are perfect for dinners and entertaining for the holidays, which pair beautifully with two of my favorite German wines: Riesling and Spätburgunder (Pinot Noir). Keep reading for recipes, notes, and a special discount on!

Riesling and Butternut Squash Soup

Germany is home to the world’s largest vineyard area dedicated to Riesling, which can express a wide range of styles. This Julian Haart 1000L Riesling comes from Germany’s Mosel region, which is famous for its crisp, citrus-centric Rieslings with mouth-watering acidity. The pronounced acidity and aromas of blossom and spice make it an excellent match for diverse cuisines.

Butternut squash soup is a Fall classic but can be tricky for pairing with wine. This recipe calls for some fun spices like cinnamon and nutmeg, which are balanced nicely with the high acidity and fruitiness of this Riesling.

Ingredients and Recipe:
    • 6-8 cups cubed seeded peeled butternut squash
    • 4 large apples, peeled, chopped
    • 2 small yellow onions, chopped
    • 2 tablespoons coconut oil
    • 4 cups vegetable stock
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon salt
    • dash of ground nutmeg
    • 3-4 slices prosciutto
 For prosciutto topping: Preheat oven to 350 degrees Fahrenheit and bake 13 minutes. Remove from oven and cool

Heat your oil in a large pot over medium heat. Saute the onion until soft, at least 5 minutes. Add squash, apples, vegtable stock, cinnamon, turmeric, salt, and nutmeg. Bring to a boil, then reduce the heat. Allow to simmer for 20 minutes. Make sure the squash is nice and soft.

Transfer mixture to your blender. Securely fasten and blend. Continue to add broth until desired consistency, if needed. For toppings, add chopped parsley and baked prosciutto.

Spätburgunder (Pinot Noir) and Herbed Polenta with Mushrooms

You may not think of Germany while choosing a Pinot Noir, but Spätburgunder (German for Pinot Noir) competes with some of the world’s best. This Schäfer Pinot Noir from Rheinhessen, Germany is juicy, approachable, and light in tannins.

The subtle earthy notes of this wine make it a great match with grilled mushrooms over polenta. This slow-cooker dish is not only easy to make but also can complement just about any holiday dish on your menu.

Ingredients and Recipe:
  • 4 cups chicken stock
  • 1 cup stone-ground polenta
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 large shallot, finely chopped
  • 3/4 lb. cremini mushrooms, quartered
  • 3 garlic cloves, minced
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. minced fresh oregano, plus more for garnish
  • 1/2 cup grated Parmesan cheese
  • 1 cup corn kernels
  • Salt and freshly ground pepper
 In a slow cooker, stir together the stock, polenta, salt and pepper. Cover and cook on the low setting for 3 to 3 1⁄2 hours until the polenta is no longer gritty.

Melt the butter with the oil in a large saucepan over medium-high heat. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more. A couple minutes before the polenta is ready, stir in the oregano, thyme, Parmesan and corn kernels, then re-cover.

Spoon the polenta into small bowls and top with the mushroom mixture. Garnish the polenta and mushrooms with more oregano and serve immediately.

Ready to try some German wines at home? Wines of Germany has partnered with the world’s #1 online wine retailer,, to offer special discounts now through December 31, 2018. Cases of 6 or more German wines will be 10% off with code WEINCRAFT.

And it doesn’t end there! Follow me for more wine adventures on @therealkristenmarie !