After a summer of crisp, garden fresh vegetables, I am looking forward to the soft, sweet, caramel glaze of a garden’s autumn bounty. There is something delightfully instinctive about my enjoyment of a tray full of roasted carrots, parsnips, squash and rutabagas!
While I love these sorts of things, they don’t always love wine. Or rather, perhaps wine doesn’t love them. As you roast these vegetables you not only convert starch to sugar, but you concentrate those sugars, sometimes to incredible richness. That’s what makes them crazy delicious, right? Yup. But pairing wine with sugar is always a challenge.
Photo courtesy hflournoy1 via Flickr/CC