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Riesling: not just for summer!
Rieslings are considered a bit sweeter than some other white wines and have often been reserved for sipping and serving in warmer weather. We’d like to shake up those assumptions by suggesting that our Biltmore Riesling is surprisingly food-friendly any time of year.
A classic bisque pairing
During the colder months, our winemakers and chefs enjoy pairing Biltmore Riesling with heartier fare such as our Butternut Squash Bisque.
Our Riesling provides an excellent acidic balance to complement the creaminess of this traditional bisque. Though slightly sweet, this wine is not overwhelmed by the savory herbs and hint of nutmeg used to draw out the warm golden flavor of the squash.
Find other unexpected sweeter white wine pairings and tips here.
Butternut Squash Bisque
Serves 4
Ingredients:
•3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• ½ tsp dried sage
• ¼ tsp ground nutmeg
• 1 Tbsp Kosher salt
• 1/2 cup Sherry
Method: Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Set aside to cool. In a heavy–bottom sauce pot, sauté onions, celery, garlic, and shallots until translucent. Deglaze the pan by adding about 1/2 cup of sherry (or enough to coat the bottom of your pan by about a quarter to half an inch with sherry). Use a wooden spoon to scrape the bottom of the pan and loosen any food particles to dissolve into the liquid. Let simmer to reduce the sherry by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.
Yes, sweet wines are not just for summer anymore! And Biltmore makes the best! Thanks so much for the Butternut Squash Bisque recipe–I have been looking for something like this for a long time!!
It seems to me 3 butternut squash is an awful lot of squash for 4 servings. Not much liquid called for either! Also how much sherry for deglazing the pan? I am sure the Riesling would be perfect with it, but I question the basic recipe. I also like to add a chopped apple or pear to my Butternut Squash soup recipe. For a bit of an Asian flair I use red curry paste and instead of cream, I use cream of coconut.
Thanks for adding your creative variations, Penny! They sound wonderful! Chopped apple or pear and a bit of red curry paste sounds delightful for a winter evening. The curry would add an exotic kick and help balance the sweetness. As for deglazing, add just enough sherry (or other deglazing liquid of your choice) to the pan to coat the bottom by about half an inch at least. Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. I hope that helps.
I love sweet wines and cannot wait to try this squash soup recipe. Looking forward to enjoying it on one of these cold winter nights. Thanks.
Thanks for reading Kathy. I agree that a rich and creamy bisque is the perfect complement to a cold winter’s day. Enjoy!
Thanks for the excellent feedback on our wines, Jennie! Enjoy the recipe.
I’ve had delicious butternut squash soup in the past, but have never made it myself. Love this recipe – it sounds easy enough for me to do-so I can’t wait to try it. Not sure how much sherry to deglaze the pan with, though. Could you please advise? Thanks, Sheila
Hi Sheila, I hope you enjoy trying out this recipe! It really is basic and you can add fun variations to change it up from time to time. Penny’s comments above your post have some fantastic ideas. As far as deglazing the pan goes, your goal will be to loosen and dissolve come of the sauteed veggies that are stuck to the bottom. Pour in 1/2 to 1/4 cup of sherry to the hot skillet and scrape the bottom. You’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so. Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3.
The method call for sherry and wine but they are not included in the ingredient list. Can you clarify? Thank you.
Hi Pam, our apologies that sherry was inadvertently left off the ingredient list. Pour in about 1/2 cup of sherry to the hot skillet and scrape the bottom. You’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so. Then let it simmer, reducing the liquid down to a flavorful mixture, about 2/3. Any mention of wine in the recipe is in reference to the sherry.
How many #’s do the 3 squash represent? I have a 3# squash. Do I really need to have 2 more?
Could you suggest a bread or something of the like to go with the soup and wine?
Hi Laura, our chefs love any type of crusty bread with a creamy bisque. Another idea…try to make homemade croutons for a unique garnish.
Looking at the recipe, I do NOT see where it tells you how much sherry and wine to deglaze/reduce. Do you just use your own judgment?
HI Donna, Our apologies for that omission. Pour in about a 1/2 cup of sherry or a little less to the hot pan and scrape the bottom. You’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so. Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the veggies. Any reference to wine within the recipe is in reference to the sherry.
How much sherry?
Hi Scott, about a 1/2 cup of sherry or a little less. You’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so. Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the veggies.
How about clarifying the recipe. You say, “deglaze with sherry and reduce the wine by 2/3. How much sherry, and by wine do you mean the sherry ?
Hi Kenneth, apologies for the confusion. Use about a 1/2 cup of sherry and scrape the bottom. You’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so. Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the veggies.
What does deglaze mean? Also–how much sherry is in the recipe??
Judy, thanks for writing and our apologies for any confusion. You will want to deglaze the pan with sherry to scrape up any particles of veggies and other good stuff that stuck to the pan when you cooked. Pour in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the reduced liquid that’s rich with flavor. I hope this helps clarify and let me know if you have additional questions.
Love the look of this recipe, but don’t understand the “Deglaze with sherry and reduce wine by 2/3! No note of wine/sherry in the ingredients.
I am writing from australia. Our visit to BIltmore was a highlight (the) of our 5 weeks in the USA last year. We will be back.
cheers, Doreen
Hi Doreen in Australia! So wonderful to hear your enthusiasm about your recent visit! I’m sure Biltmore had some great competition during a 5 week adventure in the U.S., but we certainly do feel like Biltmore is a truly unique destination. As far as the bisque goes, you’ll want to use about a 1/2 cup of sherry and scrape the bottom (the point is to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the sauteed veggies. All references to wine in the recipe are in reference to the sherry.
I’m confused. The recipe states, “Deglaze with sherry and reduce wine by 2/3. ” I don’t see any measurements for the Sherry or the wine. How much should be used in this recipe? Thank you.
Hi Lynn, pour in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the veggies. All references to wine in this recipe are in regard to the sherry.
This recipe sounds great!!! However, the instructions say to deglaze with sherry and reduce wine by 2/3. How much sherry? It’s not mentioned in the ingredient list.
Hi Karen, our in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with rich flavor of the wine and the veggies.
What do you deglaze and how?
Hi Bobbi, deglazing means you’re going to use the wine to particles of veggies and other good stuff that stuck to the pan when you cooked. Pour in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the reduced liquid that’s rich with flavor.
Did you omit the sherry in the ingredient list?
Hi Alice, the sherry did get inadvertently left off the ingredient list, but it has been added now. Thank you!
Please explain, “Deglaze with sherry and reduce wine by 2/3. Deglaze what, and there is no sherry or amount in the ingredient list. Help
HI Elizabeth…you will want to deglaze the pan with wine to scrape up any particles of veggies and other good stuff that stuck to the pan when you cooked. Pour in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the reduced liquid that’s rich with flavor.
I’m not an experienced cook so do not know what the recipe means by “deglaze”. Also, I see no mention of sherry on the ingredient list, what kind, how much?
HI Arlene…thanks for writing and our apologies for any confusion. You will want to deglaze the pan with sherry to scrape up any particles of veggies and other good stuff that stuck to the pan when you cooked. Pour in about a 1/2 cup of sherry (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the reduced liquid that’s rich with flavor. I hope this helps clarify and let me know if you have additional questions.
I, too, am curious about “deglaze with sherry and reduce wine (sherry?) by 2/3.”. I have searched your site but do not find the answers to the many questions about the directions. Thanks
B
Apologies for the confusion that many people had with the recipe. You’ll want to use about a 1/2 cup of sherry and scrape the bottom (the point is to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the rich flavor of the wine and veggies. Thanks for writing and let me know if you have more questions.
Can someone please clarify the following: “Deglaze with Sherry and reduce wine by 2/3″? My wife just purchased all the ingredients and we’re wondering what to do?
Thanks,
aj
Adam and Deanna, our apologies for the confusion. I hope this helps — use about a 1/2 cup of sherry or so (you’ll want to add just enough sherry to the pan to coat the bottom by about half an inch or so). Then let it simmer, reducing the liquid down to a desired taste, or by about 2/3. In doing this, the alcohol evaporates and you’ll be left with the great flavor of the wine and the veggies.
Does the recipe call for 3 butternut squashes or 3 cups of roasted butternut squash??
We had the butternut squash and crab bisque in your restaurant during the holiday season–it was amazing! I immediately went to my room to find a recipe that replicated the taste…while the squash recipe you shared is a great base–this bisque had crab, sherry, and definitely fresh lemon juice in the finish and possibly some cayenne…it was really out of the ordinary and we served it in mugs as a first course for Christmas Dinner.