October is Virginia Wine Month, but I’m also celebrating the unofficial kickoff to gumbo season.  In southern Louisiana, October is when Cajun cooks welcome lower humidity and more comfortable temperatures by whipping up gumbo—a spicy, savory dish with distinct aromatics.  Sunday was a dreary day with a chill in the air, so I decided to keep busy in the kitchen and made a seafood gumbo.  Of course, step one is to make a roux.  Click here for the recipe and cooking demonstration.

Seafood gumbo, though, would not be complete without a pairing with Virginia wine, especially in October.  The 2024 Vidal Blanc from 50 West Winery and Vineyard provided the perfect pairing.  Crisp and bright on the palate, its notes of citrus and subtle hints of tropical fruit cooled the spicy heat provided by cayenne pepper and a dash or two of hot sauce.

There are many ways to celebrate Virginia Wine Month, and one way is to bring a favorite Virginia wine to the dinner table.  Perhaps you should try stirring up a roux to make a gumbo too!  Visit 50 West Winery and Vineyard to purchase this suggested pairing. Please mention that Virginia Wine Time sent you!