Continuing on the autumnal vegetable theme, this recipe gets even better with the addition of succulent roasted pork! The fennel in this dish is sure to add an earthy sweetness as well as a distinctly herbal note, accentuated by the addition of sage leaves.
Get The Recipe Here
The slightly French take on this recipe brought me straight to France. For the red, this meant the Loire Valley in particular, where Cabernet Franc finds its grandest expression. Lighter and less tannic than Cabernet Sauvignon, Cabernet Franc sports juicy acidity and an enchanting blend of red berry fruit and lightly vegetal notes, most often recalling tomato leaves for me. It would be a lovely partner for this fennel-rich dish. Cabernet Franc from the Loire also happens to be one of the great values left in the wine world, so do yourself a favor and try a few this autumn.
Try the 2010 Bernard Baudry Chinon les Granges from France
Another option is to use the white wine called for in the recipe, which is always a reliable pairing option. Still, you have to decide which wine to use. Alsace Pinot Gris is rich and has a nice spice note that should play off the flavors of this dish very well.
Try the 2005 Trimbach Pinot Gris Reserve Personelle from France