Grandpa Red's pumpkin pie

Grandpa Red is on the right.

The writing on the back of the photo

 A tall, red-headed, handsome young man ran into a beautiful brown-eyed girl crying on an Ozark street one day not long after World War II, and a lifelong romance was begun.

 Grandpa Red had just gotten out of the service when he met Grandma Dot. He was on his way to Rolla for engineering school, but changed his mind when he met her. He opened a barber shop instead, and started a family. From such chance encounters are our destinies made. And new children born.

Grandpa Red served during World War II with the United States Coast Guard and happened to be with the crew that sank the last German sub off the coast of America. The treasured picture above depicts this moment in world history.

In addition to being a veteran, Grandpa was also a great woodsman and huntsman, always bringing home deer and turkey —even during bow season. And he liked to use every part of the deer. It wasn't just a trophy! My grandfather was not only a good soldier, a good hunter and a good husband, but he was also a pretty darn good baker, too.

One of his favorite pies was pumpkin ...

Music and a two-timing pumpkin pie

The afternoon sky today threatened to wash the pretty red cardinals from the leafless limbs outside my window. Nonetheless, the day felt sunny to me.

I was still in the "glow" from our Sunday night house filk (what would otherwise be known as folk but for a typo that stuck a long time ago) and the pumpkin pie and wine tasting! What a wonderful evening it was! There was music, there was laughter, there was pumpkin pie and wine! Wonderful!

I cannot lie. It was very hard for me to remain faithful to just one choice! They were all so good with the pie! I liked the late Harvest. I liked the Port. I liked the Adam's choice. I waffled between the three through two slivers of pie ...

Pumpkin Pie Heaven

The self-absorbed say the question is to be or not to be, but I say the question is what wine goes best with pumpkin pie? That is a question that should be a little more fun to answer and may make you forget the answer to the former. A little joie de vivre never hurt anyone after all!

An impossible pairing you say?

Actually, my dear Romeo and Juliet, it is not so impossible as you imagine. The rule of thumb for wine-food pairings is to make the wine as sweet or sweeter than the food it is paired with. And neither wine nor food should overpower the flavor of the other. They must respect the taste each offers, and do their best to complement it. The sum of tastes thus becomes greater than the individuals, and foodie heaven beckons.

I have procured six wines recommended by Missouri vintners and will make a nice pumpkin pie to take to a little taste-testing party Sunday. Will let you know soon which we think is "The One" for a pumpkin pie match made in heaven! Below are the wines we'll be sampling:

Sweet Chardonel from Sand Creek 
Cream Sherry from Stone Hill 
Persimmon Wine from Buck Mountain 
Adam's Choice from 214 Liquor Store 
Late Harvest from St. Francois Winery 
Grand Malvasia Bianca from Crown Valley

I'll write more later about these lucious wines, as well as a little contest I'm planning to give a bottle of The One to a random reader.

In the meantime, I would love to hear your ideas for the perfect wine for pumpkin pie!