It’s January. It’s cold. You’re tired. And the last thing you want to do is spend two hours cooking dinner from scratch.

But you also don’t want to feel like you’re just “surviving” on takeout and frozen meals.

Here’s the solution: the grab-and-go aisle + the right wine = an elevated meal.

No apologies. No guilt. No pretending you made everything from scratch.

This week, we’re pairing butternut squash and chicken pot pie—both of which you can absolutely buy pre-made—with a wine that makes the whole meal feel special.

Let me show you how to turn convenience into something worth savoring.

Why Grocery Store Convenience Isn’t the Enemy

Let’s get something straight: You don’t have to cook everything from scratch to have a good meal.

The grab-and-go aisle exists for a reason. Pre-roasted butternut squash. Rotisserie chicken. Frozen pot pies. Pre-made soups. These are tools, not failures.

What actually matters isn’t whether you made it yourself. What matters is:

• Do you enjoy eating it?
• Does it feel nourishing?
• Does it make you want to sit down and savor it?

Wine can help with all three. When you pair food and wine thoughtfully—even simple, convenient food—the experience becomes something more.

You’re not just eating. You’re creating a moment.

The Pairing: Butternut Squash + Chicken Pot Pie + Sémillon

Here’s what we’re working with this week:

FOOD:

• Butternut squash: Roasted, with a touch of butter and maybe brown sugar or maple syrup (or buy it pre-made)
• Chicken pot pie: Creamy filling, flaky crust, vegetables (homemade, frozen, or from the deli counter—your choice)

WINE:

• Sémillon (dry, not sweet)—from Bordeaux, Washington, or Australia

Why does this pairing work? Let’s break it down.

What Makes This Pairing Work?

1. Matching Texture

Butternut squash is creamy, silky, almost velvety. Chicken pot pie is rich, with a buttery crust and a thick, savory filling.

Sémillon is a texture wine. It has weight, body, and a waxy, mouth-coating quality that mirrors the richness of both dishes. It doesn’t get overwhelmed—it holds its own.

If you paired these dishes with a light, crisp Sauvignon Blanc, the wine would disappear. But Sémillon has enough structure to stand up to the food.

What actually matters: Match the weight of the wine to the weight of the food.

2. Complementing Flavors

Butternut squash has natural sweetness (without being sugary). Sémillon—especially from Bordeaux or Washington—has flavors of fig, lemon curd, and honey (but it’s still dry). Those fruit-forward notes complement the squash’s sweetness without adding more sugar.

Chicken pot pie is savory, with notes of butter, cream, herbs, and roasted vegetables. Sémillon’s waxy texture and subtle nuttiness (especially if it has any oak aging) echo those rich, savory flavors.

The wine doesn’t fight the food. It enhances it.

What actually matters: Look for wines with flavors that echo or complement the dish.

3. Balancing Richness

Both butternut squash and chicken pot pie are rich dishes. They’re comfort food—warm, filling, satisfying.

Sémillon has enough acidity to cut through the richness without stripping away the pleasure. It refreshes your palate between bites so you can keep enjoying the food without feeling weighed down.

What actually matters: Rich food needs wine with enough acidity to balance it.

How to Serve This Meal

Here’s the simple version:

BUTTERNUT SQUASH:

• Buy pre-roasted butternut squash from the grocery store
• Or: Cut a squash in half, roast at 400°F for 45 minutes with butter, salt, and a drizzle of maple syrup
• Serve as a side dish

CHICKEN POT PIE:

• Buy a frozen pot pie (Marie Callender’s, Stouffer’s, or your favorite brand)
• Or: Buy a rotisserie chicken, mix with frozen mixed vegetables and cream of chicken soup, top with puff pastry, bake at 375°F for 30 minutes
• Or: Order from the deli counter at your grocery store

WINE:

• Serve Sémillon slightly chilled (50-55°F)—not ice-cold like Sauvignon Blanc, but cool enough to be refreshing
• Pour into a standard white wine glass
• Let it breathe for a few minutes before drinking

SET THE TABLE:

• Even if the food came from the grab-and-go aisle, set a real table
• Use real plates (not paper)
• Light a candle if you have one
• Turn off the TV (or at least put your phone away for 20 minutes)

This is the difference between “eating dinner” and “having a meal.”

The Permission You Need

You don’t have to cook everything from scratch.

You don’t have to spend hours in the kitchen.

You don’t have to apologize for buying convenience foods.

What you DO need to do is pair them thoughtfully and savor them intentionally.

That’s what wine teaches us: Pleasure isn’t about perfection. It’s about presence.

When you pair food and wine—even simple, easy food—you’re saying: “This meal matters. This moment matters. I’m worth the effort of making this nice.”

And that’s what actually matters.

What to Try This Week:

Make (or buy) butternut squash and chicken pot pie. Open a bottle of dry Sémillon. Set a real table. Sit down and enjoy it.

Notice how the wine makes the food taste better. Notice how taking 20 minutes to savor your meal makes you feel better.

That’s the whole point.

Cheers,
Anne 🍷

 

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