This month we are showcasing our wine that is best for transitioning from summer to fall with; our gamay! It’s the kind of wine that is great a little chilled making it a perfect patio wine, but it also can pair with hardier fall cuisine as well. Over the next few weeks we will be posting blog entries with different recipes show casing gamay’s versatility. LCBO 615062. To find a store near you check out: http://www.lcbo.com/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=615062

This week’s recipe: Ratatouille. The perfect way to use up late summer vegetables, and it’s easy to make, beautiful and tasty.

What you’ll need:

6 Tbsp olive oil, 2 cups onions diced, 1 Tbsp garlic, minced, 3 cups bell peppers, diced, 8 cups zucchini and yellow squash, large diced or in rounds, 6 cups eggplant, diced, 1/4 cup water, 5 cups fresh tomatoes, chopped, 3 Tbsp, Rosemary, basil, thyme, chopped, salt and pepper to taste.

To prepare:

In sauté pan, heat 2 Tbsp. of olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. Add the bell peppers and saute for another 5 minutes. Add the garlic and cook 2 minutes more. Remove the onions, peppers, and garlic to a bowl. Return the pan to the heat and add 2 more Tbsp of olive oil. Add the zucchini and yellow squash and cook until they are tender, about 5-7 minutes. Remove from the pan. Return the pan to the heat and add the remaining 2 Tbsp of olive oil. Add the eggplant and sauté for 2 minutes. Add the 1/4 cup of water; the eggplant will absorb all the oil very quickly and the water will help it cook before it burns. When the water is absorbed and the eggplant begins to soften, add the chopped tomatoes to the eggplant. Cook the tomatoes until they start to break down and the eggplant is soft, but not mushy. Add the onions, peppers, and squash back into the pan, folding it all together with a large spoon. Cook for another 5 minutes and add the fresh herbs. Season with salt and pepper.

Why it works:

Gamay is great for these kinds of pairings, things with a lot of veggie flavor and things with a tomato base. Both can be hard for lots of wines to stand up to, most seeming too flabby or sour as a result. But what works about the gamay is the fact that is has good acidic backbone and nice herbal flavors that will compare and contrast well with the flavors of this dish.