Celebrating the Harvest Festival: Food, Wine, and Tradition

As the days grow shorter and the air turns crisp, communities around the world gather to celebrate the Harvest Festival, a time-honoured tradition that marks the end of the growing season. This festive occasion is a perfect blend of gratitude, celebration, and togetherness, highlighting the bounty of the earth. What better way to enhance this celebration than with carefully selected food and wine pairings that elevate the flavours of the season?

Harvest Festival is a celebration of abundance. Historically, it has been a time for farmers and their communities to come together and give thanks for a successful crop yield. Today, the festival is often celebrated with feasts, fairs, and family gatherings. Tables are adorned with autumnal decorations - pumpkins, gourds, and colourful leaves - creating a warm and inviting atmosphere. The festival is not only about the food but also about the joy of sharing it with loved ones.

Food and Wine Pairings for Harvest Festival

To make your Harvest Festival truly memorable, here are four exquisite food and wine pairings that capture the essence of the season:

1. Roasted Butternut Squash Soup with Chardonnay

Start your feast with a creamy roasted butternut squash soup. This dish, rich in autumn flavours, combines the sweetness of butternut squash with a hint of nutmeg and a touch of cream. Pair this soup with a lightly oaked Chardonnay. The wine’s buttery texture and notes of apple and pear complement the creamy soup, while its subtle oakiness enhances the soup’s depth of flavour. The balance of flavours between the wine and the soup creates a harmonious blend, making each sip and spoonful a delightful experience.

We think Domaine Emma et Christian Sorine Bourgogne Chardonnay would be a great choice. The Sorine estate is owned and run by the heirs of one of the oldest families in Santenay. Their aim is to make wines that are true to their place, and have minerality and purity. Although they are not certified organic, they exclusively use organic and manual treatments in the vineyard and they use minimal intervention and the smallest possible dose of sulphite in the cellar. It is made in a beautifully elegant style, with subtle floral notes, apple and pear fruit and minerality take centre stage rather than oak or lees character. The silky medium-body and crisp acidity are in perfect harmony, giving it an almost weightless feel despite its depth of flavour and long finish.

2. Herb-Roasted Turkey with Pinot Noir

A centrepiece of many Harvest Festival tables, herb-roasted turkey is seasoned with rosemary, thyme, and sage, then roasted to perfection. The succulent meat and crispy skin are a treat for the senses. A medium-bodied Pinot Noir is an excellent match. With its delicate tannins and flavours of cherry, cranberry, and a hint of earthiness, Pinot Noir complements the savoury herbs and tender turkey. The wine’s acidity cuts through the richness of the turkey, while its fruitiness balances the savoury herbs, creating a well-rounded pairing.

We recommend Weingut Hanewald-Schwerdt Herzfeld Spatburgunder Trocken. Hanewald-Schwerdt is a partnership between cousins Thomas and Stephan who are members of ‘Generation Riesling’ a group made up of the best young winemaking talent in Germany. Their focus is on dry wines, primarily made from Riesling and Pinot Noir that express their vintage and vineyard. This German iteration of  Pinot Noir is fresh, and a lighter style of wine compared to the nearby French style of Burgundy. This Herzfeld Spatburgunder has a wonderful aroma of dark berries and floral notes, and on the palate it is silky smooth. Some of the other Hanewald reds can have quite a grip when young, this one is like velvet. It is long, complex and delightful.

3. Root Vegetable Gratin with Sauvignon Blanc

Root vegetable gratin, featuring layers of potatoes, sweet potatoes, and parsnips, baked with cream and cheese until golden and bubbly, is a comforting and hearty dish. A crisp Sauvignon Blanc, with its bright acidity and notes of citrus and green apple, pairs beautifully with the rich, cheesy gratin. The acidity of the Sauvignon Blanc refreshes the palate between bites, while its citrus notes enhance the flavours of the root vegetables, making each bite more vibrant.

A great choice for this would be Paul Wallace Little Flirt Sauvignon Blanc. This South African style is radiant and inviting. It boasts a fruit-driven nose that entices with captivating aromas of ripe gooseberry, delicately balanced by notes of kiwi fruit and pear. On the palate, it is bursting with fruit, revealing a medley of tropical flavours, and subtle citrus, all complemented by a prominent mineral core. The wine's full and velvety mouthfeel beautifully captures the purity of Elgin's fruit, resulting in a fresh and impeccably balanced wine with impressive length. While delightful in its youth, this wine is expected to showcase its true pedigree and mature with stylish grace and confidence with further time in the bottle.

4. Apple Crisp with Late Harvest Riesling

For dessert, an apple crisp made with tart apples, cinnamon, and a buttery topping is a classic autumn treat. Pair this dessert with a Late Harvest Riesling. This sweet wine, with its honeyed notes and balanced acidity, complements the tartness of the apples and the warmth of the cinnamon. The sweetness of the Riesling mirrors the sweetness of the apple crisp, while its acidity keeps the pairing from becoming overly cloying, ensuring a balanced and satisfying finish to the meal.

A great choice and something of a new style is Tsarev Brod Ice Riesling. Located in the village of Tsarev Brod near the town of Shumen, very close to the only rock lay in Europe – Madara Raider which is a UNESCO object of cultural and natural heritage. The project for the winery started in 2001 when the family of agronomists planted the first hectares of vines there. 

The grapes for the wine were picked at the end of December in a semi-iced condition. They were then frozen completely, in order for the water in the grapes to be locked in and only the concentrated grapes’ must to be extracted for fermentation after gentle pressing. After fermentation the wine is aged for 12 months in used French oak barrels. Beautiful golden colour with amber hues sophisticated and very tempting aromas of fig jam, dried flowers, raisins and orange peel. Very good balance between the sweetness and the acidity and a lovely long finish with notes of bee wax, honey and acacia.

A Harvest to Remember

The Harvest Festival is more than just a celebration of food; it’s a time to reflect on the year’s blessings and enjoy the company of family and friends. By incorporating these food and wine pairings into your festivities, you can elevate the flavours of the season and create a truly unforgettable experience. Cheers to a bountiful harvest and the joys of sharing it with loved ones!