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
- 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.
- 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.
- 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
Learn More About the Best Pairings
Barbera
Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Northern Italy.
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