Roasted Vegetables Shine with Single Varietals from Paso Robles #WinePW #Sponsored

 This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event.

Wine samples were provided for this post and this page may contain affiliate links. 

This weekend, the Wine Pairing Weekend crew is looking at the wines from Paso. Lori from Exploring the Wine Glass is hosting and you may read her invitation. She was also able to wrangle some samples for some of the writers. Many thanks to the Paso Wine Alliance* for sponsoring this post.

• 2013 Lone Madrone Nebbiolo + Heirloom Bean Gratin with Tomatoes and Sausage by ENOFYLZ Wine Blog
• Hatch Chili with Turkey and Paso Wine by Cooking Chat
• Exploring the Pasobilities that Paso Robles Has to Offer by Exploring the Wine Glass
• Italian Varieties in Paso Robles by Avvinare
• Justification for Short Ribs with a Chili Wine Glaze by A Day in the Life on the Farm
• Organic Castoro Cellars: Italian Roots in Paso Robles? and Working with the Earth at Biodynamic MAHA by Wine Predator...Gwendolyn Alley
• Paso Robles – The Variety Will Astound You! by Crushed Grape Chronicles
• Roasted Vegetables Shine with Single Varietals from Paso Robles by Culinary Adventures with Camilla
• Tomato Cauliflower Soup with Dirt Diva Red Blend from Paso Robles by A Good Life
• What's So Special About Paso Robles? by Grape Experiences

2020 Rabble Rosé

Of the four bottles I received, three were single varietals. So, I decided to feature those three wines with some simple roasted vegetables. The first up was a delectable dry Rosé - a single varietal made completely of Syrah from Rabble Wine Company - was like a sip of bottled sunshine...and a welcome spot in a dreary Autumn day. I poured it with Roasted Black Futsu Wedges with a Ginger Dipping Sauce.

The wine also paired nicely with Mascarpone-Dotted Garlic Smashed Potatoes with Saffron Salt.

2020 San Simeon Viognier

This wine - a single varietal, 100% Viognier - is made by the Riboli family who has been steadfast in their commitment to producing wines from both Monterey and Paso Robles. Additionally, they are entirely solar-powered, employ stringent water conservation practices, and actively reduce their environmental impact. This was a sunny, full-bodied white wine with lots of tropical notes and aromas. There is more floral on the nose with more minerality on the palate.

I served this with an array of roasted vegetables: carrots, radishes, and Brussels sprouts. I drizzled everything with a cilantro-heavy buttermilk dressing.

2019 Cass Grenache

The event coordinator told me: "Cass Grenache is one of our favorites. It is killer! We bought a case." I was so excited to try it. I have visited Cass several times. In fact, my last time there was with Lori, our host, and Wendy of A Day in the Life on the Farm. It's so much fun to meet wine friends in real life! The tag line - French DNA + Paso Personality - made me think of a roasted onion soup to go with the wine.

In reading more about Cass, I learned about its ENTAV certification. ENTAV is a French agency that certifies clones for the wine industry in France. In 1996, ENTAV and the USDA agreed to allow French clones to be distributed through only three licensed nurseries in California. Cass Vineyard was one of the first in California to be completely planted with ENTAV-certified clones.

I can see why Lori loves this wine. This single varietal 100% Grenche has layers of fresh strawberries, lavender, rosemary, and a beautiful bite of pink peppercorn. It's both complex and homey. What a wine!

Roasted Onion Soup

 And it was a lovely match to bowl of earthy, sweet, and savory roasted onion soup.

Ingredients

• 6 medium onions
• ¼ cup butter
• 1 Tablespoon olive oil
• ½ teaspoon fresh thyme + more for garnish
• 2 Tablespoons dry wine
• 3½ cups beef stock
• 1½ teaspoon salt
• ½ teaspoon black pepper
• slices of  bread, grilled or toasted
• ½ cup parmesan

Procedure

Preheat oven to 450 degrees Fahrenheit. Place the onions on a baking sheet and place in the preheated oven until softened and charred, approximately 35 minutes.

Peel off the charred skins and slice the roasted onions into wedges.

Melt the butter in olive oil in a large soup pot, or Dutch oven, over medium heat. Stir in the onions, and thyme. After 15 minutes, or as soon as the onions begin to brown even more, reduce the heat and cover, stirring frequently. Cook until the onions are caramelized, approximately 30 to 40 minutes.

Stir in the salt and pepper. Pour in the wine and raise the heat. Bring the liquid to a boil and let the alcohol cook off, approximately 2 to 3 minutes. Pour in the beef stock and bring it back to a boil. Reduce the heat to a simmer and cook for another 20 to 30 minutes. Season to taste with more salt and pepper, as needed.

While the soup finishes, prepare the toasts. Grill or griddle and toast your breads until they are crispy, turning frequently so they don't burn.

Top the toasts with 1 Tablespoon grated cheese and lightly tent with foil until the cheese is melted. 

To serve, ladle soup into individual bowls, float cheese toasts on the top, and serve immediately.

Well, that's a wrap on my post for this event with lots and lots of roasted vegetables deliciousness. I am looking forward to pouring the 2018 Donati Family Vineyard Claret which is a blend of 42% Cabernet Sauvignon, 42% Merlot, 9% Malbec, 5% Petit Verdot, 2% Cabernet Franc. That's why I didn't pour it for this event: I wanted to focus on single varietals. But that blend sounds delicious. Stay tuned.

Paso Robles Wine Alliance on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.