Featured Pairing | Tamarind Brussel Sprouts & Chickpea Tray Bake

An easy dish to make that pairs with wine  –  we are in! 

Our adaptation for this well spiced recipe traded paprika for cayenne – without that change, this dish was simply too spicy for any of our wines. The tannins and spice fought for attention and not in a pleasurable way.

With our adjustment to paprika, the tray bake and wine were delightful. The cumin and coriander accented the cedar and cocoa of the wine, creating complexity for both the dish and the wine. We found that this pairing enhanced the notes of blackberry and boysenberry, gave the brussels sprouts a nuttier flavor, and both the food and wine felt more complete when paired with each other.  

For us this pairing pushes the limit of what is ‘supposed’ to be paired with Cab – we love to showcase that the exploration of food and wine is all about challenging what is expected. There’s always more to learn about what does or doesn’t work and why!   

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