Cool weather means it's time to make your favorite roasted fall veggies! Use these 6 vegetable and wine pairings to get you started.
Roasted fall veggies are a great side dish for simple weeknight meals or when you feel like having a healthy snack. Try these 6 roasted fall vegetable and wine pairings to make your next dinner extra healthy. Roasted vegetables are flavorful and good for you! Their earthy green notes mixed with the fresh savory cooking spices and smoky roasted flavors bring together a home cooked meal. Roasted vegetables are often a side dish; they’re packed with flavor and can often outshine the main dish. That's why we turn to these 6 roasted fall veggies and wine pairings!
1. Butternut Squash
This versatile cool weather veggie can be sweet or savory! If you’re adding brown sugar and cinnamon to your butternut squash go with a glass of Riesling. The acidity from the wine is balanced out with the slight sweetness from the butternut squash. If you’re adding black pepper, garlic cloves, and other savory cooking spices to this creation go with a glass of Pinot Gris or Verdejo. These wine's zippy acidity will cut through the dense butternut squash while bringing out the savory flavors. Or if you make your butternut squash into a delicious fall soup, pair the same way!2. Brussels Sprouts
As a kid, you hated them, but as an adult, you grew to love them! Brussels sprouts are labelled as a near impossible wine pairing. Of course–we don’t believe that. An Austrian Grüner Veltliner has herb and citrus flavor notes that can one-up your Brussels sprout game. Since this is a cool climate wine it will also feature a slick acidity that will cut through the seasoning on the Brussels sprouts.For this pairing we like to go with the Herz and Heim Grüner Veltliner. This Austrian wine has flavor notes of citrus, nectarine, and white pepper.
3. Cauliflower
Pan roasted cauliflower is one of our favorites! A little bit of olive oil, salt, pepper, and garlic powder is really all your need for this roasted veggie. The finishing touch? A glass of Chenin Blanc! This dry, medium-bodied white wine that has flavor notes of pear, yellow apple, and honey. This wine is highly acidic which cuts through the slightly nutty flavors from the cauliflower.4. Asparagus
This pairing is consider to be another impossible food and wine pairing is asparagus. No worries, there is always a wine that can save the day! A glass of Sauvignon Blanc swoops in! Sauv Blanc is known for its green flavors like lemongrass along with bold fruit flavors of white peach and passion fruit. Asparagus grassy taste will pair perfectly with a green Sauvignon Blanc. The fresh and fruity Watchkeeper Sauvignon Blanc will be the perfect way to pair asparagus. The flavor notes of green apple, lemon, grapefruit, and lemongrass all add a little something extra to this pairing.5. Cabbage
Cabbage has a slightly bitter taste to it, but after roasting the cabbage in black pepper and red pepper flakes it gives it a bit of a kick. Pair your roasted cabbage with a glass of Albariño (alba-reen-yo). This refreshing white wine comes from the Iberian Peninsula. The flavor notes of lemon zest, saline, and stone fruit bring a slight fruitiness to your cabbage. If you love to add some sauerkraut to your cabbage pair it with a glass of Cabernet Franc!6. Broccoli
Roasted broccoli is thick and crisp, with a slightly green grassy taste. For this roasted vegetable and wine pairing you’ll want to go with a wine with a lower acidity level, like a Chardonnay! A wine that is too acidic will stripe the flavors from the broccoli. The flavors of yellow apple, pineapple, and vanilla will pair with the grassy flavors from the broccoli.Rich and creamy in texture the Wellfleet Chardonnay is the perfect wine to pair with broccoli. The flavor notes of tropical fruits, citrus, and apple all come together perfectly with an easy going acidity.
In Vino Finito
Roasted fall veggies bring feels of warmth and and home. What’s your favorite roasted fall vegetable and wine pairings? Want more daily wine wisdom? Subscribe to our daily newsletter, Glass Half Full.
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