Pairings | Eggplant
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
This coming weekend sees the 16th annual festival of the Zinfandel Advocates and Producers (ZAP) in San Francisco. I went one year and it was an absolute blast - two great sheds filled with hundreds of enthusiasts enjoying this great belter of a red.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
I’d already flagged up southern Italian red wines as a good pairing for aubergine (or eggplant) but it was good to be reminded just what a great match nero d'avola can be, especially with aubergine parmigiana
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.