Halloween Food Pairings with ONEHOPE Wine

Grown-Up Halloween: Wine, Warmth & Wicked Pairings

This Halloween, enjoy comforting Halloween food pairings with ONEHOPE wines. Whether you’re hosting a party or having a quiet night at home, these two easy recipes—paired with our Pinot Noir and Chardonnay—are perfect for fall. Gather your favorite people, pass out the treats, and savor a grown-up Halloween evening filled with great food, wine, and company.

Roasted Carrot Ginger Soup

Serves: 5
Time: 1 hour 15 minutes

Wine Pairing: Monterey County Pinot Noir

Ingredients:

• 12 medium-sized carrots, peeled & cut into ½-inch pieces
• 5 tablespoons olive oil, separated
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 1 large yellow onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon grated ginger
• 2 (32 oz.) containers of chicken broth
• Salt & ground pepper to taste
• Honey, for garnish

Instructions:

1. Preheat the oven to 450°F.
2. Toss carrots with 3 tablespoons olive oil, salt, and pepper on a sheet tray and roast for 30 minutes, flipping halfway through. Set aside.
3. Heat a large soup pot over medium heat. Add 2 tablespoons olive oil, and sauté the onion for 8 minutes. Add the garlic and ginger, and sauté for another 3 minutes.
4. Add carrots and broth, bring to a boil, then simmer for 20 minutes. Puree until smooth using a blender or immersion blender.
5. Season with salt and pepper, garnish with a drizzle of honey and serve.

Why the pairing works:
Pinot Noir’s light body and vibrant acidity make it a perfect match for this savory Halloween dish. The wine’s earthy and fruity notes enhance the natural sweetness of the roasted carrots. At the same time, its bright acidity complements the warmth of the ginger, making it an ideal pairing for a cozy Halloween night.

Roasted Butternut Squash Risotto

Serves: 4-6
Time: 1 hour

Wine Pairing: Vintner Collection Chardonnay

Ingredients:

• 1 butternut squash, peeled, seeds removed, cut into 1-inch cubes
• 5 tablespoons olive oil, separated
• 1 teaspoon ground cloves, separated
• 1 teaspoon ground allspice, separated
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 2 tablespoons salted butter
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 2 cups arborio rice
• 5 cups chicken broth
• 6 ounces goat cheese
• 6 tablespoons honey

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Toss the butternut squash with 3 tablespoons olive oil, ½ teaspoon each of clove and allspice, salt, and pepper. Roast for 20-25 minutes, until fork tender.
2. Heat 2 tablespoons olive oil and butter in a large saucepan over medium heat. Sauté the shallots for 8 minutes. Add garlic, rice, and the remaining spices, and cook for 3 minutes.
3. Add broth in 1 cup increments, stirring continuously until the liquid is absorbed before adding more.
4. Gently stir in roasted butternut squash.
5. Serve by scooping into dishes and topping with crumbled goat cheese and a drizzle of honey.

Why the pairing works:
Chardonnay’s crisp acidity balances the creamy texture of the risotto, while its fruit-forward notes complement the sweetness of the honey and the earthy flavors of the butternut squash. The tangy goat cheese enhances the wine’s brightness, creating a refreshing contrast that makes this pairing an excellent choice for a fall-inspired Halloween dinner.

Halloween Food Pairings

Step away from the typical candy fare this Halloween and indulge in savory Halloween food pairings with ONEHOPE Wine. Whether you’re enjoying Roasted Carrot Ginger Soup with our Monterey County Pinot Noir or Roasted Butternut Squash Risotto with our Vintner Collection Chardonnay, these recipes will surely add warmth and flavor to your fall festivities. Celebrate Halloween with great food, a great selection of wine, and unforgettable memories.

Raise a Glass, Make a Difference

With every bottle of ONEHOPE wine, 10% of your purchase goes to a nonprofit of your choice. Simply select your cause at checkout, and enjoy knowing your sip is making an impact.

Cheers!

The ONEHOPE Team