When my friend Annie handed me a homegrown 15-pound butternut squash, it was clear I’d spend part of my weekend making butternut squash soup. And I had just the wine to pair with it.
I kept the soup preparation simple; after roasting the squash, I pureed it with some chicken stock, a little bit of milk and some salt and pepper. At the last minute, I decided to add some crispy sage, also from her garden, and swirl in some brown butter.
The wine was The Crusher Viognier Clarksburg Wilson Vineyard 2007 ($13). It had Viognier’s typical fragrant, floral personality and full body. The pairing brought out the best in both the soup and the wine. The wine stood up to the natural richness of the squash and highlighted the spicy elements, and the soup highlighted the peach and apricot flavors in the wine. A loaf of crusty bread rounded out my meal.
I rated the wine 87 points, non-blind, a terrific complement to my autumn dinner.
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