An Attempt at Matching Wine with Roasted Pumpkin Slaw

I’m not going to claim to have a huge amount of wine knowledge. I know what I like, what I don’t like and I can’t seem to decide if I love Pinot Gris more than Sav Blanc or not. And yet I know they’re fairly different wines.

What I do know is what I love to have with food and what I don’t. I love reds with meats, mostly in winter and whites with salads and chicken and fish, mostly in summer. That may not always be the right way around but it’s my way and it works for me.

The Food Nest NZ creates a simple but flavoursome coleslaw recipe using pumpkin to match with Te Pa Wines. Healthy and gluten free!

Generally Pinot Gris is paired with spicy food, which is why the addition of Wasabi to this salad will really balance out all the flavours. Do I sound like I know what I am talking about yet?

From Te Pa Wines: Notes of white pear, nectarine and subtle jasmine flowers show a wine of true distinction and class. (I agree!!!)

Without further ado, let me introduce you to my Pumpkin and Peanut Slaw, paired with Te Pa Wines Pinot Gris – yummy!

Heres what you’ll need:

  • Two cups of Roasted Pumpkin
  • 1/4 cup of Peanuts
  • 1 1/2 cups of Cabbage
  • 1 large grated carrot
  • 1/4 cup of diced fennel (if you cannot get fresh, use a tablespoon of seeds)
  • Mayo (as much or as little as you like, personal preference)
  • Salt and Pepper
  • A dash of Lemon Juice
  • 1/4 tsp of Wasabi

Pumpkin Slaw with Te Pa Wines

Place your Pumpkin on a roasting dish (skin on) and pour a light amount olive oil over the top of it, along with seasoning of your choice. Place in the oven until roasted through. Remove from the oven and allow to cool.

Break your Pumpkin up into a large bowl (use the skin too, omit if you’re not a fan) and from there, add finely shredded Cabbage, grated carrot and finely diced Fennel. Crush the peanuts, and add these also.

In a ramekin, mix together your Lemon Juice, Wasabi and Mayo. Drizzle through and toss the slaw until everything is covered.

Serve chilled.

There you have it – a delicious slaw to go alongside a gorgeous drop of wine. Do you know much about wine? What is your favourite wine to drink? Let me know! I love love love talking about wine.

Thank you to Te Pa Wines for sending me this delicious bottle of Pinot Gris to try. This post is not sponsored, and all thoughts are my own. I would repurchase this wine brand for sure!

5 thoughts on “An Attempt at Matching Wine with Roasted Pumpkin Slaw

  1. Not a huge wine fan…but by golly yes I’m putting this recipe and pairing to the test. Love your work Miss Ashleigh. Keep ’em coming ❤

    Like

  2. This looks and sounds divine Ashleigh! The roasted pumpkin salad is going to be on the team te Pā summer BBQ roster, that’s for sure. Adding the wasabi is inspired – that hot kick will really enhance the delicate and fruitful notes of the Gris. Thank you for sharing! xo Mikela from te Pā Wines.

    Liked by 1 person

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