Pairing: Roasted Vegetables and Mushrooms

Roasted vegetables and mushrooms, such as eggplant, zucchini, bell peppers, and portobello mushrooms, create a rich, earthy dish with caramelized flavors. The roasting process enhances their natural sweetness and umami, making them a hearty, vegetarian option. These flavors pair best with wines that complement their depth without overwhelming the dish. A good pairing balances the vegetables' and mushrooms' slight sweetness and earthy tones with a wine's acidity and fruitiness​.

Recipe

Ingredients

  • Eggplant, zucchini, and bell peppers (2 cups each, diced): These vegetables add a combination of sweetness and texture when roasted.
  • Portobello mushrooms (1-2 large, sliced): Provide a deep umami flavor.
  • Olive oil (2 tablespoons): Helps caramelize the vegetables and enhances richness.
  • Garlic (3 cloves, minced): Adds an aromatic, savory base.
  • Fresh herbs (thyme, rosemary): These herbs add a fragrant, earthy note​.

Instructions

  1. Prepare the vegetables: Preheat your oven to 400°F. Toss the diced vegetables and sliced mushrooms in olive oil, minced garlic, fresh herbs, salt, and pepper.
  2. Roast the vegetables: Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until they are golden and tender.
  3. Serve: Remove from the oven, garnish with additional herbs if desired, and serve hot as a main dish or side​

Serve With

Barbera, Pinot Noir

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Barbera

Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Northern Italy.

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Samplers

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