Pinot Noir food match: Roasted vegetables recipe





This great winter warmer recipe for roasted vegetables is easy, hassle-free and more pertinently a perfect food match with Pinot Noir wine. It’s a versatile dish delicious on its own or paired with anything from roast chicken to fish, or even toss it with pasta for a simple vegetarian alternative.

Ingredients

2 red peppers
2 carrots
1 sweet potato
1 butternut squash
1 red onion
3 courgettes
4 cloves of garlic
Salt and pepper to taste
Olive oil

Method

1. Preheat the oven to 220°C or gas mark 6.
2. Peel and cut the squash in half then scoop out and discard the seeds. Cut each half into 2 cm chunks.
3. Deseed and cut the peppers into strips. Cut the courgettes into slices. Peel and cut the red onion into chunky wedges.
4. Do the same for the carrots and sweet potato.
5. Add all of the veg to a large baking tray, drizzle with olive oil and season, then toss to coat. Leave the cloves of garlic in their skins and add to the pan.
6. Roast for 50 minutes or until all the vegetables are soft, golden and cooked through.
 
Serve with: Rare Vineyards Pinot Noir 2010, Vin de France
 
The deep crimson Pinot Noir grapes for this infinitely drinkable red wine come courtesy of vineyards located in the south-west of Languedoc Roussillon close to the Pyrénées Mountains. Formerly an area of huge winemaking innovation, the Languedoc Roussillon had become a little staid in terms of their winemaking output due to over-production but the efforts of Viticulteurs de L'Union and the Rare Vineyards range has begun to breathe new verve into the area and this great value Pinot is worthy testament. About 30% of the blend is aged in French oak to produce a silky smooth, velvety palate that shows cherry and blueberry flavours backed with a hint of sweet oak spice. The lovely golden, roasted vegetables will not be overpowered by this sprightly Pinot Noir and will instead enhance the wintery delight.  
 
Main image by woodleywonderworks 
 

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