Ask a winemaker, server or good friend to pair a wine with a delicious meal and more times than not, the suggested nosh includes some sort of juicy steak or pan-seared fish. But wine doesn’t always need to complement meat! Vegetarians and vegans alike can enjoy a meat-free meal perfectly paired with their favorite wine. Which is a why I ventured to create a dish that can be paired with our 2010 Graciela, but can also stand up to a peppery red like our 2008 Syrah. Both wines are phenomenal when paired with the sweet butternut squash and the salty goat cheese in this dish. More of a meat and potatoes kind of person? How about taking part in “Meatless Mondays” and enjoying this creamy fall dish after a grueling day at work. Or, prepare it as a side dish to complement your main meal. Sip your wine between bites and dare to tell us it is not one of the best Monday dinners you’ve ever had!
Butternut Squash Wheat Berry Risotto with Goat Cheese and Sage
1 small bunch of fresh sage, chopped
2 T olive oil
½ C chopped onion
1 C wheat berries
2 C vegetable broth
2 ½ C butternut squash, diced and roasted
Salt and pepper to taste
1 pinch ground nutmeg
3 oz. crumbled goat cheese
In a large skillet, sauté the onion and sage in olive oil. Once the onion becomes translucent, pour in the wheat berries and vegetable broth and let cook until half the liquid is absorbed, about 10-15 minutes. Add the butternut squash, salt, pepper and nutmeg. Let the mixture simmer for about 15 more minutes until the broth is fully absorbed. Add the spinach until it becomes wilted. Garnish with goat cheese immediately before serving. Enjoy with Ponte’s 2010 Graciela or 2008 Syrah!
Serves 2 as a meal, 4 as a side dish.
Wine Club Coordinator