By Suphada Rom
I am not unique in saying that fall is my favorite season. In Vermont, I spent the days outside, listening to the crackle of fallen leaves under my boots while inhaling the crisp and cool air. Even though fall is a transition towards the eventual hibernation of plants and animals, there is something outstandingly vibrant and alive about the burnt orange colors that drape over the fading leaves and the steady winds that rustle about the loose bits of earth. Although I don't have the New England fall foliage anymore, I do have gorgeous autumn influenced vineyards along with local barns and stands, offering everything fall from freshly picked apples to mountains on mountains of pumpkins.
Avila Valley Barn in San Luis Obispo, California
Fall in the kitchen means roasting, braising, and doing anything to take the chill off. It felt completely natural (and let's be honest, it felt right!) to tie butternut squash into my latest pairing endeavor. I found a fantastic recipe via Food 52 for Crispy Kale, Roasted Butternut Squash, & Tomato Pappardelle. I was talking to a friend the other day about her criteria when she is searching for a new recipe and she mentioned she doesn't like to tackle anything that requires her to buy anything too out of the ordinary, like an obscure spice or something she'll never use again. This recipe reels in a nice combination of things you already have as staples around your home, like onions, garlic, pasta, and, in my house, a splash of wine. Technically, this recipe is a breeze. Boiling the pasta, sauteing garlic and onion, roasting the vegetables in the oven -- none of these require any special culinary skills or much prep time. Also, I'm always on the market for a good vegetarian recipe because every once in a while, my mother's voice pops up in the back of my head saying, "Suphada, don't forget to eat your vegetables!". Okay Mom- this one's for you!
Tomatoes and butternut squash liberally coated in olive oil and ready for roasting
Crispy kale adds the crunch factor -- don't skip it with this dish!
Pasta, Bread, Cheese, also known as my life's staples!
The final product with our 2014 Marsanne
To enjoy the meal, I escaped the confinements of the kitchen and dining room table, opting for the inviting couch and warm fire. Curled up and fork in hand, I dove in, twirling a strand of pasta around while jabbing at bits of kale, cubes of butternut squash, and piercing through the deflated, yet juicy tomatoes. The crispy kale doesn't lose its crunch or texture and adds earthiness, while the roasted butternut squash is sweet and creamy. Roasted tomatoes are a personal favorite of mine, whether they are slow roasted and concentrated in flavors, or simply blistered in the oven, like the ones I used here. They add a subtler touch of acidity and the flavor is a bit more on the reserved side. And parmesan cheese on top of pasta is a requirement by law- fact.
I sat down with a list of our white wines and our 2014 Marsanne practically jumped off the page. A varietal bottling which we only produce occasionally, Marsanne is noteworthy for its quiet elegance, its low alcohol, and its gentle flavors of nuts and melon. I couldn't think of a better wine on our list to pair with this dish. In the glass our 2014 Marsanne is a soft golden color with edges on the brink of a lighter straw hue. The nose is mellow, especially compared to the likes of other Rhone varieties, like Viognier or Roussanne. Notes of spice and baked golden apples shine through, however, there is this delicate wheat aroma that reminds me both of sake and a lighter lager. On the palate it proves to be incredibly refreshing, as flavors of honeydew melon and lemongrass shine through. Low in acidity, it is the appearance of citrus nuances such as preserved lemon that keep your mouth watering, not the actual acidity of the wine. Coming in at a moderate 12.7% alcohol, this is an easy wine to get lost in.
Perfectly rich and outstandingly balanced, I loved this pairing. This dish is rich in textures, but not in fats such as butter and meat. The sweet and nutty notes of the roasted squash brought out the delicate spice and wheat qualities of the wine. Roasted tomatoes provides just a hint of acidity to balance the dish, but not so much to overexpose Marsanne's lovely low acidity.
I would certainly recreate this recipe and who knows, maybe a little bacon will manage to sneak its way in next time! If you try this dish (or create a TCV wine and food pairing of your own!), be sure to let us know on any of our social media handles - Facebook or Twitter or Instagram - or just leave us a comment here! When you do, tag @tablascreek and use #EatDrinkTablas
A few resources:
- Recipe for Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle can be found here, via Food 52.
- The 2014 Marsanne is available for purchase by clicking here or by visiting us in the tasting room.
- Interested in learning more about Marsanne? Check out this post, "Grapes of The Rhone Valley: Marsanne" to learn more about it!