Recommendations · Wine and food

Oven-baked ratatouille with AIX Rosé

Aubergine, courgette, pepper and tomato slowly turning sweet in the oven, with thyme and garlic. A dry rosé from Provence comes from the same region as this dish and sits alongside it with ease.

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Bottle of AIX Rosé, wine

From the shelf

The bottle

AIX Rosé comes from France and is made from grenache noir, cinsault and syrah. The wine is 13% ABV. The nose shows ripe mandarin, raspberry and wild strawberry. The taste is fresh and fruity, round in structure, with a long finish.

Order in the online shopAIX Rosé

The combination

Why this works together

Oven-roasted vegetables are sweet and low in fat and protein. Tannin therefore has nothing to cling to here and would stay austere, which is why a red wine with ratatouille is often disappointing. A rosé has hardly any tannin, but it does have the acidity that cuts through the sweetness of the tomato and the olive oil. The red fruit in the glass runs parallel to the caramelised edges of the pepper.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 15 minutes
  • Type main course

What you need

  • 1 aubergine
  • 2 courgettes
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 4 ripe vine tomatoes
  • 2 onions
  • 4 cloves of garlic
  • 400 grams canned diced tomatoes
  • 6 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 bunch of basil
  • 1 baguette
  • salt and freshly ground black pepper

How to make it

  1. Cut the aubergine into cubes of two centimetres, sprinkle them with a teaspoon of salt and leave them to drain in a colander for twenty minutes. Then pat them dry.
  2. Preheat the oven to 200 degrees.
  3. Cut the courgette into half slices, the peppers into pieces and the onions into wedges. Roughly chop the garlic.
  4. Heat two tablespoons of olive oil in a frying pan and fry the aubergine over high heat for five minutes until brown. Do the same separately with the courgette.
  5. Sweat the onion with two tablespoons of oil in an ovenproof dish or roasting pan until soft and translucent, about eight minutes. Add the garlic for the last minute.
  6. Add the diced tomatoes, the sugar, the thyme and the bay leaf and let it reduce for five minutes.
  7. Fold in the aubergine, courgette and bell pepper. Cut the vine tomatoes into wedges and place them on top. Sprinkle with salt and pepper and drizzle the last of the oil over it.
  8. Put the dish in the oven for forty minutes, without a lid. Carefully stir once halfway through.
  9. Take out the thyme sprigs and the bay leaf, tear the basil over it and let the ratatouille stand for ten minutes before you serve it. Serve with warm baguette.

In the glass

Serving

Pour the wine at 8 to 10 degrees into a white wine glass. A rosé of this calibre has some body, so ice cold is a waste; at ten degrees the fruit shows at its best. It does not need to breathe, but do put the bottle in a cooler if you are eating outside.

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