Learn Wine Through Food: A Savory Flatbread for a Fruit-Forward 2018 Dolcetto

I don't learn much from tasting notes, rather, I believe that the best way to enjoy wine and learn about it is by eating something alongside it and paying attention to what changes. I'm a huge proponent of the "wine is meant to go with food" camp. That's not to say I don't enjoy a glass by the firepit or while watching a great movie, but most of the time I pair my wine with food. It's fun - and it just tastes great.

Recently, I went to Heron Bluff in Benton City, WA and tried three vintages of their Dolcetto, 2018, 2019, and 2020, all made from their estate grown grapes. Dolcetto is an Italian red wine grape that isn’t widely planted in Washington, but it is grown by small producers focused on Italian varietals. It is known for its bright cherry-driven fruit taste and food-friendly acidity, and it shines when paired with savory foods.

Each vintage of the Heron Bluff Dolcetto was different. And this is exactly what I love about REAL wine, made by small boutique wineries like Heron Bluff. It's what wine is meant to be, using what mother nature gives us, each year producing a bit of a different flavor as the grapes mature in different temperatures, fluctuating weather, and summer environments.

The 2018 is a medium bodied wine, meaning it will pair well with a variety of foods, but I knew it would be fantastic with a savory flatbread, so I built one specifically for this wine:

• Earthy mushrooms.

• Sweet caramelized onions.

• Juicy roasted tomatoes.

• Creamy cheese to soften the edges.

This is the kind of pairing that makes you stop mid-bite and mid-sip and say, ohhh… that works.

Why This Flatbread Works with the 2018 Dolcetto

A fruit-forward Dolcetto like this has plenty of bright red fruit and natural acidity. To balance that, food needs to bring:

• Earthiness (mushrooms)

• Gentle sweetness (caramelized onions)

• Fat and creaminess (mozzarella)

• A touch of umami (parmesan)

The result? Suddenly, everything just tastes better together, and you understand why you like the wine without anyone having to explain it.

Below is the recipe, it's an easy weeknight dish that you can throw together. There isn't a lot of prep work and only about 30-40 minutes of cooking time. Plenty of time to set the table, pop that cork, and get ready for a restaurant worthy meal at home for less than half the cost!

Savory Roasted Vegetable Flatbread

Designed for the Heron Bluff Estate 2018 Dolcetto - The Woodlands

Ingredients

(Makes 1 large flatbread or 2 smaller)

Flatbread Base

• 1 store-bought flatbread or naan

• Olive oil, for brushing

Roasted Vegetables

• 1 cup cherry or grape tomatoes, halved

• 1 cup cremini mushrooms, sliced

• ½ medium red onion

• 1½ tablespoons olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Cheese & Finishing

• ¾ cup fresh mozzarella, torn

• 1–2 tablespoons grated Parmesan

• 1–2 teaspoons aged balsamic vinegar (I used Celia's Gold Label - made the traditional way without additives or sugar)

• Fresh thyme leaves or basil, for garnish

Instructions

1. Roast the Vegetables

Preheat oven to 425°F.

Toss tomatoes, mushrooms, and onion with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20–25 minutes, stirring once, until mushrooms are browned, onions are lightly caramelized, and tomatoes are blistered but still juicy. Remove from oven and set aside.

2. Assemble the Flatbread

Lower oven temperature to 400°F.

Place flatbread on a baking sheet or pizza stone and lightly brush with olive oil. Sprinkle evenly with cheese, then scatter roasted vegetables over the top. Finish with a light sprinkle of Parmesan.

3. Bake

Bake for 10–12 minutes, until the cheese is melted and bubbling and the edges are crisp.

4. Finish & Serve

Drizzle lightly with aged balsamic and finish with fresh herbs. Serve warm but not hot — it lets the wine’s fruit pop.

How to Taste This Pairing

Take a sip of wine first, then a bite with plenty of mushrooms and onion, then take another sip of the wine.

Notice how:

• The tart cranberry notes soften

• The cherry fruit feels rounder

• The wine suddenly feels more balanced and savory

This is what I mean when I say you can learn wine through food.

Start Small

You don’t need a formal tasting, a flight of glasses, or a sommelier vocabulary.

Just:

• One bottle of wine

• One simple dish

• A little curiosity

  
  

That’s enough to start understanding what you like and why you like it.