Wineday Friday: A Fall Pairing

Happy November!  After too many days of these…cookie

I thought it would be time to share a little real wine with a little bit of real food!

The Wine

About a year ago, we went to our favorite wine store.  We gave the sommelier a list of ingredients and a budget and she pointed us in the direction of this great bottle of wine.  The Felton Road Pinot Noir is full bodied, full of tannins, and it expresses dark fruits perfectly!  We have the 2010 vintage in our house but the 2011 is out with great reviews!  What I love about this wine is that the minute you put your nose to the glass, you smell Fall.  There is no hint of citrus and nothing to confuse your palate.  This is the kind of wine that you can dig into and enjoy every aspect.  Be sure to smell it and find those notes of Fall, Swirl it and see it moving ever so slowly down your glass, and finally, Sip it and feel the warmth across your mouth.  It is an approachable and very pair able wine.

The Pairing

This time around, we still had a bottle of Felton Road to enjoy and the pile of squash from Guerrilla Farms continues to grow. It was time for a great farmer’s market inspired meal.  What we had with the amazing Pinot was a pork loin, seasoned lightly with salt pepper and and little rosemary.  The farmer’s market comes in with the side dish.  Roasted apples and buttercup squash topped with a little butter and brown sugar.


What I love about this meal is that it’s easy (so easy that I made it myself before the Husband got home!) and incredibly delicious.  It’s also easy to increase the amount for an amazing leftover container!


Apple and Squash Roast with Pork Loin

Serves two with some leftovers

1 medium sized Buttercup squash, cleaned and peeled

2 medium sized baking apples (whatever your preference for sweet or sour), peeled and sliced thin

3 tbs Butter

1/4 Brown Sugar

Small Pork Loin

Salt, Pepper, Rosemary

Olive Oil

Melt butter and stir in brown sugar.  Place squash in bowl and cover with 2/3 of butter mixture, reserving a little for topping.  Mix until squash is well coated.  Place squash on baking stone and then layer the sliced apples on top.  Pour remaining butter mixture over apples.  Cover with foil and bake at 375 degrees for 55 minutes.

Cover pork loin with light coat of olive oil.  Season to your liking with salt, pepper, and rosemary.  20 minutes into squash/apple baking, place pork in oven, uncovered.  Pork should cook for 35 minutes or until done according to thermometer.

Pull everything out of oven at 55 minutes and let stand for 5 minutes.

Plate and enjoy!

What have you been enjoying?  Let me know on Twitter @kemerselis #WinedayFriday

2 thoughts on “Wineday Friday: A Fall Pairing

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