October's Eat This! Drink That! 

Comfort foods just in time for BC’s fall harvest!  

October’s chilly weather calls for warm, home-cooked meals accompanied by a glass of local wine—that’s why we’ve selected an assortment of wines that emphasize some of our favourite fall dishes. 

Enjoy the bounty from BC winemakers and farmers with a lineup up of hearty and delicious recipes that highlight the wines’ flavour profiles and seasonal vegetables that are perfect for a cozy night in.

Blasted Church Big Bang Theory

Dried cherries and strawberries open the wine with plum and chocolate carrying through the mid-palate as the tannin builds into the balanced finish.

Quail's Gate Pinot  Noir

Medium-bodied and silky with aromas of cherry, cocoa, wild strawberry and earthy leather tones.

50th Parallel Pinot Gris

Aromas of apple, pear and peach, with a toasty touch and a note reminiscent of the cloverleaf. Both fresh and textured with delicately mineral flavour.

Sea Star Marechal Foch

Beaujolais nouveau style: light, unoaked wine. Refreshing on the palate, this wine presents ripe fruit flavours of plum, raspberry and spicy black cherry.

BUY THE WINE!

RECIPES:

Pork Roast with Root Vegetables

Author: Food.com

Pork Roast

Wine pairing: Blasted Chuch Big Bang Theory

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Serves: 6 Prep Time: 20 mins Ready In: 4 hours 

INGREDIENTS:

Roast:

  • 4-5 lbs boneless pork loin roast
  • 3 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 tsp chopped fresh thyme
  • 2 tsp fresh rosemary, crush
  • ½ tsp salt
  • ¼ tsp pepper

Vegetables:

  • 1 medium potato, peeled and quartered
  • 1 medium sweet potato, peeled and quartered
  • 1 turnip, peeled and quartered
  • 2 carrots, scraped and quartered
  • 2 parsnips, peeled and quartered
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tsp oil
  • 1 ½ tsp chopped fresh thyme
  • ½ tsp fresh rosemary, crushed

INSTRUCTIONS:

Step 1:

Place roast on a roasting pan and rub crushed garlic over it. Brush with olive oil, sprinkle herbs. Cover and refrigerate for 2 hours.

Step 2:

Preheat oven to 500°. Sprinkle roast with salt and pepper. Bake at 500° for 15 minutes.

Step 3:

Vegetables: Combine all ingredients in a Ziplock bag, toss well.

Step 4:

Reduce heat to 325° and bake for an hour longer or until 160° on meat thermometer. Place vegetables around pork after you have reduced heat to 325°.

Step 5:

Bake until roast is done and serve with pan juices.

Pecan Stuffed Mushrooms

Author: The Modern Proper

Pecan stuffed mushrooms

Wine Pairing: Quail's Gate Pinot Noir

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Serves: 6 Prep Time: 10 mins Cook Time: 20 mins

INGREDIENTS:

  • 1 lb mushrooms (about 25 large mushrooms)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 shallot, minced
  • ½ cup chopped pecans
  • 4 cloves garlic, minced
  • 4 oz goat cheese
  • ¼ cup bread crumbs
  • ½ tsp salt
  • ¼ tsp pepper

Honeyed Pecans

  • 25 pecan halves
  • 2 tbsp honey
  • 1 tsp olive oil
  • Pinch of salt

INSTRUCTIONS:

Step 1:

Preheat oven to 350°F.

Step 2:

Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Step 3:

Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, about 5 minutes.

Step 4:

Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley, bread crumbs salt and pepper until well combined. Set aside.

Step 5:

Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with olive oil and stuff with 1 tsp of filling. Place on center rack and bake for 20 minutes.

Baked Butternut Squash Pasta

Author: Bon Appetit

baked butternut squash pasta

Wine Pairing: 50th Parallel Pinot Gris

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Serves: 4 Prep Time 10 mins Cook Time: 55 mins

INGREDIENTS:

  • ½ cup hazelnuts or walnuts
  • 4 tbsp extra virgin olive oil, divided, plus more for drizzling
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ tsp crushed red pepper flakes
  • 1 small butternut squash, peeled, halved seeded, cut into ½ inch cubes (about 6 cups)
  • 4 cups low sodium chicken broth
  • 1 lb rigatoni
  • Kosher salt
  • 1 ½ cups parmesan, finely grated, divided, plus more for serving
  • 1 cup basil leaves, torn
  • Freshly ground black pepper

INSTRUCTIONS:

Step 1:

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet or quarter sheet pan, tossing halfway through, until golden brown, 6–8 minutes. Let cool, then finely chop and transfer to a medium bowl. Stir in 2 tbsp. oil; set aside.

Step 2:

Heat remaining 2 tbsp. oil in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add garlic and red pepper and cook, stirring, until fragrant and garlic is softened, about 1 minute. Add squash and toss to combine. Add stock and bring to a boil. Reduce heat to medium-low and gently simmer until squash is tender, 12–15 minutes. Let cool slightly.

Step 3:

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.

Step 4:

Transfer squash mixture to a blender. Add 1 cup parmesan and purée until smooth; season with salt.

Step 5:

Pour ½ cup squash purée into a 13x9" baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup parmesan. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling, 10–15 minutes.

Step 6:

Add basil to bowl with reserved hazelnuts, season with salt, and toss to combine. Spoon hazelnut mixture over pasta. Top with more parmesan and black pepper.

Pan Roasted Brussels Sprouts with Bacon

Author: Food Network

pan roasted brussels sprouts with bacon

Wine pairing: Sea Star Marechal Foch

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Serves: 4 Prep Time: 10 mins Cook Time: 15 mins

INGREDIENTS:

  • 4 strips thick cut bacon
  • 2 tbsp butter
  • 1 lb Brussels sprouts, halved
  • ½ large onion, chopped
  • Salt and freshly ground black pepper

INSTRUCTIONS:

Step 1:

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.

Step 2:

In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.

Step 3:

Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2021

September's Recipes (Volume 49) California Cabernets

August's Recipes (Volume 48) Savoury Fruit Dishes with Local Wine

July's Recipes (Volume 47) BBQ Worthy Reds

June's Recipes (Volume 46) Grazing Boards

May's Recipes (Volume 45) Cook with fresh BC produce

April's Recipes (Volume 44) Seasonal Salads

March's Recipes (Volume 43) Serving Spring

February's Recipes (Volume 42) Comfort Food Faves

January's Recipes (Volume 41) New Year, New Wine!

2020

October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc