Episode 4: Dinner Party Wine

Have you ever wondered what wine to bring to a dinner party? In the spirit of showing up at someone's house with a bottle when dinner is an unknown, Nita and I try an experiment with wine and food we've bought, prepared, and secreted away from each other. Everything ends up on the table together as we taste our way around to see how well our choices work.




If you're not sure of what to bring to a dinner party here are a few basics: bring something light; bring something acidic; bring something fruity. Sparkling wine is always a welcome thing, and a sweet dessert wine can be a party treat.

Nita made tortellini with fennel, sausage and mushrooms from Epicurious, and Holly made roasted vegetables.

Tian of Provençal Vegetables
recipe by Laura Calder

3 tbsps olive oil, more if needed
2 onions, thinly sliced
1 large eggplant, sliced
2 medium zucchini, sliced
2 red peppers, cored, seeded and cut into thick julienne strips
4 to 6 tomatoes, cut into thick slices

Sauté onions in olive oil. Chop up equal amounts of eggplant, courgettes/zucchini, and peppers. Spread the onions over the bottom of a roasting pan or gratin dish. Layer in the vegetables, seasoning with salt and pepper as you go. Lay sliced tomato on top. Drizzle over some olive oil. Bake in a very hot oven, uncovered (about 400˚ F) until the liquid has evaporated and the vegetables have sunk into a deep-coloured confit, approximately 2 hours.

We like to serve it with a slab of goat cheese on top.

As mentioned in the podcast, when in doubt you can always check out What to Drink with What You Eat, by Andrew Dornenburg and Karen Page, an awesome reference guide with loads of wine and food pairing recommendations.