We believe in the power of regenerative organic agriculture to create exceptional wines that honor the earth. Our commitment to sustainability and organic farming practices ensures that every bottle of wine from Bonterra Vineyards is a true reflection of the “good-earth” from which it comes.
We’ve partnered with our friend Oliver English, Filmmaker, Chef & Food Advocate, to create a delightful Sauvignon Blanc food and wine pairing that will take your taste buds on a journey. Oliver says “I don’t often drink white wine, but when I do, it’s from Bonterra. To pair with Bonterra’s Sauvignon Blanc, I’m making one my my favorite go-to veggie recipes for a snack, appetizer or entree! Crunchy, savory and hits the spot every time.”
Our organically farmed Sauvignon Blanc, with its crisp acidity and vibrant flavors, is a versatile wine that pairs beautifully with a variety of dishes. One of our favorite pairings is with a simple yet flavorful roasted cabbage recipe. The earthy sweetness of the humble cabbage, crunchy walnuts, and salty parmesan complements the bright citrus notes of the Sauvignon Blanc, creating a harmonious balance on your palate.
These roasted cabbage wedges become crunchy and caramelized when cooked and make for an excellent starting course or main dish. The result is an elegant and approachable meal, much like our Sauvignon Blanc.
Whether you are a seasoned wine enthusiast or new to the world of wine, pairing Sauvignon Blanc with roasted cabbage is a delightful way to elevate your dining experience. So grab a bottle of Bonterra Sauvignon Blanc, gather your friends and loved ones, and savor the simple pleasures of good food and great wine. Or conveniently order wine online and enjoy our curated selections.
Join us in celebrating the beauty of organic winemaking and the joy of pairing wine with delicious dishes. Cheers to a world where every sip is a step towards a more sustainable future. Experience the goodness of Bonterra, sip by sip.
Servings: 2-4
Ingredients
- 1 medium to large or 2 small heads savoy cabbage
- 8 Tbs extra-virgin olive oil
- Flakey Sea salt and freshly ground black pepper
- 1/2 TBS Red wine Vinegar
- 1 cup walnut halves, roughly chopped
- 1 large lemon
- 1 large or 2 smaller garlic cloves
- Grated Parmesan cheese, to taste
- Add a bit pecorino cheese to taste as well for a little more Twang**
Instructions
- Preheat Oven to 475
- Cut the Cabbage into 8ths and place on a large baking sheet! Brush with Olive oil on both sides and sprinkle salt and ground pepper.
- On a cast iron pan, lightly toast the walnuts and make sure not to burn them (Which I often do!) Place the walnuts on a cutting board and chop. Add the shaved garlic, lemon juice, parmesan, a splash of red wine vinegar, Salt and pepper to taste. Place aside.
- Roast the cabbage for 10 minutes, 5 minutes on each side until it’s brown and crispy.
- While the cabbage is hot, place the cabbage and add walnuts. Here, I like to add another thin layer of parm/pecorino, salt and pepper to taste.
- Enjoy!
