Flavors of fall
- artfullyalissa
- Dec 2, 2018
- 2 min read
Updated: Feb 9, 2020
With winter approaching, comfort meals and a glass of delicious wine are sometimes the best remedy for a cozy weekend night. This past weekend I wanted to create an appetizer and dinner that paired with rich fall wines and brought robust flavors to life! Selecting wines that go with the meal you are creating makes for a more enjoyable experience because each flavor bounces off of each other.
Using 90+ Cellars' Lot 158 Beaujolais and Lot 94 Cabernet Sauvignon as our muse, my mom and I decided to make a mushroom sage ravioli and goat cheese crostini because they complimented each wine perfectly.
The Lot 94 Cabernet Sauvignon features lavish aromas with a savory herb flavor that paired beautifully with the earthy dish. As the main course we used gourmet mushroom ravioli (these are pre-made at the grocery store), porcini mushrooms, sage, asparagus and a brown butter sauce (which is SUPER easy to make!). Once you sauté the mushrooms and boil the asparagus, start cooking the ravioli while your brown butter sauce is being made on the stove. As a garnish we severed the dish with sage leaves.
For the appetizer or side dish, thinly cut and toast french bread then spread goat cheese on each piece. Then you'll add chopped tomatoes, oil, salt, pepper and basil to place on top of each crostini. The Lot 158 Beaujolais was perfect with this because the smooth taste of berries and a hint of sweetness emerged after each bite.
To replicate at home, your best bet when figuring out what you want to create is referencing the back of the wine bottle to identify what tastes are the primary focus. Don't be afraid to test different flavors and enjoy a delicious glass of wine!
