Sweet Potato Fries | 2009 Sangiovese (December 2012)
Baked sweet potato fries are a staple in our home and somehow the defacto pairing is Pinot noir. Our Sangiovese has similarities to a Pinot noir. The color in red wines comes from anthocyanins in the skins and most wines have more types of anthocyanins than Sangiovese and Pinot noir which have only the basic 5 types. As a result, 100% Sangiovese and 100% Pinot noir wines are often lighter in color than other types of red wines. Until now, Sangiovese was the only wine we hadn't created a pairing for on the website, perhaps because this wine is often gone before the meal is served! With the similarities of our Sangiovese to Pinot noir, we decided to switch our defacto sweet potato fry pairing to Sangiovese.
- 2 Sweet Potatoes (we used Jewel Yams)
- Extra Virgin Olive Oil
- Sea Salt
- For the dipping sauce:
- 6 oz organic tomato paste
- 2 TBLS Pomegranate Champagne Vinegar
- 1/4 tsp sea salt
- 1/4 tsp sugar
Pre-heat the oven (we used high broil). Cut the sweet potatoes in half, and then placing the cut side face down for stability, slice into wedges. Put the sweet potatoes in a bowl and mix with a liberal amount of extra virgin olive oil and a pinch of sea salt. Placing the wedges in a single layer on a perforated pan, place in the oven for 15 minutes (or until the outside becomes golden). Flip the sweet potatoes over and repeat. If the sweet potatoes are not fork tender, place a pizza stone (or aluminum foil) between the potatoes and broiler and bake on a lower rack until tender. For the dipping sauce add 2 TBLS pomegranate champagne vinegar, 1/4 tsp sea salt, and 1/4 tsp sugar to the tomato paste and mix well. We find that the sauce often improves given time to integrate overnight in refrigerator. Feel free to experiment with the vinegar flavor and consider matching the notes of strawberry in the Sangiovese. We recommend serving the 2009 Sangiovese at 57F.
- Date Published: 12/18/2012
- Categories: Sangiovese