Thank you. Articles like that are like blue-sky November afternoons, new lambswool jumpers, and the season’s first sniff of mulled wine. Just what’s needed for making winter a pleasure. And a deep bow to @tamlyn for including Cornish pasties! Proper job. Pie and wine – a winter guide | Jancis Robinson
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Yay, Pies!
Around this time last year, I was involved in a discussion, on the forum, about pumpkin pie. I can agree that Madeira is a good pairing. I also would suggest tawny Port.
A suggestion for a future challenge: rhubarb crumble. Despite encountering tasting notes which say hints of rhubarb, I haven’t worked out a wine pairing.
Some people claim pizza is pie, thoughts?
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Thank you Jonathan! And I’m pretty excited about trying my hand at Cornish pasties just so I can have it with a local cider (though I may have to try Spanokopita and Savatiano first).
Oh goodness, if pizza is a pie we need an entirely different guide just for that subset! There was a good amount of debate about whether samosa (or even spanakopita) was pie or pie adjacent.
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Want to third the appreciation for this article! Brought a smile to my face and has convinced me to try my hand at a game pie (not very common here in North America)! Will also give me an excuse to finally sample some Saperavi.
The Melton Mowbray pork pie on the other hand…
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Pizza being considered a pie feels like something uniquely American (specifically Chicago/NYC?). It’s closer to a tart than a pie, really. But the thing it’s most like…is a pizza!
Rhubarb crumble…tricky one. Waging a single-handed sweetness war with rhubarb crumble is foolhardy, so I’d probably go with something that also brings acidity to the fight. The leafy/grassy touch of the Sauvignon family might add something intriguing, and with its lemony hits Sauvignon Blanc might help. So maybe a late harvest Sauvignon Blanc?
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Get in touch when you do. I’m Cornish (see Cornwall – a sea change | JancisRobinson.com) and will gladly make connections and recommendations.
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Agree, a tricky one! Like the idea of a late harvest SB. Although I wonder if a medium-sweet apple cider might be even better? Or a white vermouth with green-herb tones, maybe. As soon as the first rhubarb of the season is out, I will swing into action.
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What a great article. It puts me to shame as I have not made pastry (or even made anything with ready-made pastry) in 40+ years. Good job we have a diverse team.
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What a wonderful article.
I have one question, game pie comes in two variations:
`A cold one made with hot water pastry, ideally in a rather beautiful hand shaped pie mold
A hot one which is essentially a game casserole with flakey or some other pastry on top
Which of these two, very different, approaches were used in your tasting?
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But what about mince pies? Seems an obvious one for the holidays. Pair it with what, tawny port? Good Vin Santo?
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Absolutely wonderful article. Many thanks to all of the authors! But as an American staring at Thanksgiving just a few days, I’m eager to know your suggested wine matches for Pumpkin pie. Best suggestions I’ve heard in the past are a Riesling with approximately Auslese sweetness or Tawny port. What say you?
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Maybe not pizza but we could consider calzone a pie?
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Great article but what’s all this white wine nonsense! Steak and kidney pie (a proper one with an equal ratio & thick gravy) - a simpler Bordeaux. Game pie? A fat juicy Monastrell or a Garnacha. Melton Mowbray pie should always be eaten cold, so a drop of stout or porter. Mmmm, pie…
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In Seattle we have a set of pizza restaurants by one of our executive chefs / entrepreneurs called Serious Pie (haven’t actually eaten at them myself).
@marshall.manson, meet @robert_seattle. An introduction as sweet as pumpkin pie…
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You’re touching on sensitive territory there, @david4! @tamlyn and I have a history of matching white wines with red meat. As does James Bond. Steak and white wine | Jancis Robinson
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Here is the forum thread from last year: Holiday Desserts. I can confirm that Maderia went well for pumpkin pie.
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I like the Vin Santo idea! Or perhaps a Malmsey Madeira? We’ll add mince to the list along with pumpkin and rhubarb for next round!