It's time to COMBINE WINE AND AUBERGINES, many unique recipes and wines!

Have you ever wondered which wine to pair with aubergine dishes?

The aubergine, distinguished among summer vegetables for its versatility and unmistakable taste, is scientifically known as Solanum melongena. It is a precious ingredient for first courses, second courses and barbecues, with a characteristic rich and sweet flavour, enriched with bitterish nuances. With the heat, you don't really feel like turning on the oven and sautéing, but aubergines can be prepared in a myriad of ways: baked, stuffed, parmigiana or transformed into meatballs. The key to enhancing these preparations lies in pairing them with the right wine, capable of completing and balancing the flavors of the dish.

Considering the characteristics of the vegetable and the various ingredients of the recipes, it is clear that the best wines must be intense, fragrant and lively, but also refreshing, so as not to weigh down the gastronomic experience and honor the dish served. A dish like stuffed aubergines, simple but tasty and with great potential for customisation, cries out for a fragrant and fresh wine, such as Zanotto's Rosè Frizzante Nude .

This pairing represents a real turning point: the freshness and liveliness of the rosé balance the richness of the oven-baked dish, while the pleasant effervescence of the bubbles cleanses the palate after each bite.

This jewel from the Zanotto winery is a Prosecco refermented in the bottle, without final filtration, a traditional method that gives the wine a unique character compared to more commercial Proseccos.

Are you already turning on the oven? => CLICK HERE , or continue reading for some of my favorite aubergine recipes.

CHOOSE THE WINE FOR YOUR RECIPE

What are the characteristics of aubergines?

Aubergines are vegetables that characterize the entire summer season, persisting until mid-September. There are many varieties, some elongated or rounded, dark or light purple in color, uniform or mottled.

Originally from India, they were introduced to Europe when the Arabs conquered the Iberian Peninsula. In the Middle Ages, this vegetable was little considered in Italy, and was named 'aubergine' from the Latin 'apple' (fruit) and 'insana' (unhealthy), to symbolize a vegetable coming from afar and considered unhealthy. Today, however, it is fundamental in many of the best Italian recipes, such as Parmigiana, Pasta alla Norma or Caponata.

For a recipe like baked stuffed aubergines, I suggest a super summer wine, Zanotto's Rosè Frizzante Nude . This producer, located in the heart of Veneto, a region famous for the production of sparkling wines, is known for its attention to tradition and quality. Uses artisanal winemaking methods to create authentic and distinctive wines.

The combination of baked aubergines with Zanotto's Rosé Frizzante Nude is excellent, thanks to the freshness and liveliness of the rosé which balances the complexity of the dish. This sparkling rosé wine, produced with selected grapes and vinified with care, is characterized by a light effervescence, making it perfect for different occasions.

This is one of Zanotto's distinctive wines, refermented in the bottle with a natural base of yeasts. This traditional method gives the wine a unique character, with a slight cloudiness and a more complex and authentic flavor than more commercial Proseccos.

In short, the Rosé Frizzante Nude is a true jewel from Zanotto, fresh and fruity, with a subtle minerality. It is a versatile wine, perfect for this pairing or for any other occasion.

Rosè Frizzante Nude - Zanotto

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Do you want oriental recipes? Today we pair Babaganoush with wine, a creamy and tasty appetizer based on roasted aubergines.

This dish combines richness and complexity, so the choice of wine must be oriented towards a fresh and elegant bubble, such as the Champagne Brut AOC Carte Jaune by Veuve Clicquot , known for its balance and its fine notes, accompanied by a delicate minerality.

These characteristics are perfect to accompany Babaganoush, enhancing the smoky and earthy flavors of the aubergines and the creaminess of the tahini. The lively bubbles and refreshing acidity of Champagne cleanse the palate, creating a perfect contrast with the velvety texture of the dish.

In a dinner or an aperitif, serving Babaganoush with warm bread, fresh vegetables or croutons, accompanied by glasses of very cold Veuve Clicquot, represents a refined choice that adds a unique touch to the table.

This pairing not only enhances the recipe and wine, but also offers a unique and memorable dining experience, where the complexity and elegance of the Champagne elevates the simple yet flavorful Babaganoush, making the entire dining experience unforgettable.

Champagne Brut Aoc Carte Jaune - Veuve Clicquot

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Even if it's summer, why not opt for a nice red wine? I say yes, especially if paired with parmigiana!

Eggplant Parmigiana is a classic of the Italian tradition, particularly widespread in the South. For this pairing, we stay in the South by choosing the Aglianico Dal Re by Feudi di San Gregorio , a robust and complex wine, produced by one of the most renowned producers in Campania.

Aglianico Dal Re is known for its intense aromas, a solid tannic structure, good acidity and a long finish, all characteristics that pair beautifully with the complexity of aubergine parmigiana.

Parmesan, with its fried eggplant, layers of sauce, stringy mozzarella and grated parmesan, requires a wine that can support and complement its intensity of flavours. Aglianico's tannicity helps balance the creaminess of the cheese and the sweetness of the tomato, while its refreshing acidity cleanses the palate between bites.

Furthermore, for an optimal experience, I recommend serving the aubergine parmigiana hot, freshly baked, and the Aglianico Dal Re lightly decanted to allow its complex aromas to open up.

Irpinia Aglianico Doc Dal Re - Feudi Di San Gregorio

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The marriage between wine and aubergines represents a great occasion, especially when you choose combinations that enhance the distinctive flavors of both. Don't hesitate to experiment and let your palate guide you. See you at the next pairings!