Summer is long gone, and November brings new autumnal tastes and sensations onto the table. While waiting for the oncoming holiday feasts, we can tide our appetites over with foods such as pumpkin, red endive, cauliflower, broccoli, carrots, chard and spinach. Here are a few Autumn dishes to try and the wines to pair them with.
Pumpkin and Potato Balls Simple and delicious, these veggie balls are a favorite with children too since they tend on the sweet side. Here’s how to make them: mix cooked pumpkin and potato, a little provola smoked cheese, an egg, breadcrumbs, a bit of Parmigiano Reggiano and combine all of this with salt and flour. Roll them into balls. Bake or fry. And they are ready to eat! The best wine to pair with these is something that balances the sweetness of the balls, and still maintains the marked sapidity of both the wine and dish. Some people prefer to pair these with a Sparkling Brut, as the effervescence of the wine cleans the palate of any residual oil. If you prefer still wines, we recommend a bottle of Fiano di Avellino which offers great aromatic persistence and brings out notes of pumpkin.
Sausage and Black Cabbage This is a typical Tuscan dish, tasty and robust but quite simple to make. You will need two cloves of garlic in a bit of oil over medium heat, add a bit of thyme, salt, pepper and sausage and chopped black cabbage. Some also add a bit of tomato pulp and if you prefer white cabbage, that works too. Depending on whether you choose red or white cabbage, you will be able to pair this wine with various types of wines. In both cases though, we suggest a persistent red wine that balances the succulence of the dish - a Rosso di Montalcino is a great choice. If you use tomato in your dish, you will be increasing the acidity of the dish and your best is to pair with a Nobile di Montepulciano. It is sure not to disappoint!
Ribollita Soup This is another typically autumnal recipe from the glorious Tuscan hills of Italy. It is a soup which dates back to World War II which uses leftover ingredients to create a whole new meal. The soups is made of beans, cabbage, black cabbage, beets, potatoes, carrots, onions, tomatoes, celery, salt, pepper and spices. This is a structured dish which is best served with plenty of bread. It it the perfect warm meal, accompanied by a warm, medium-bodied and fresh wine to balance the many flavors and aromas. A Rosso di Montepulciano or a Chianti Classico is a great match for this soup!
