Pinot Noir Sangria and Homemade Pasta: The Perfect Fall Pairing

As the days grow shorter and the air turns crisp, autumn is the perfect time for cozy gatherings and rich flavors. Celebrate the season with a hearty homemade pasta dish paired with a refreshing Pinot Noir sangria, blending the best of fall’s warmth and a hint of indulgence

Fall Vegetarian Ragu with Homemade Tagliatelle

This vegetarian-friendly ragu boasts a rich, creamy tomato base paired with a beautiful homemade tagliatelle. Notes of eggplant, fresh thyme, rosemary, and garlic are complemented by a robust and full-bodied wine—like our Pinot Noir. Bursting with flavor, this crowd-pleasing recipe is perfect for cool autumn nights.

Pair With ONEHOPE Monterey County Reserve Pinot Noir 

Serves: 10 portions

Time: 2 hours

Egg Pasta

Yields 550-600 grams of dough

Ingredients

• 300 grams 00 Flour
• 11 egg yolks + 1 whole egg

Ragu

Yield: 1 qt

Ingredients

• 1 eggplant
• 12 oz mushrooms
• 1 yellow onion
• 2 tbsp. tomato paste
• 4 oz sun-dried tomatoes: sliced thin
• 2 qts bone broth
• 1 bundle thyme
• 4 sprigs of rosemary
• 6 cloves garlic, minced
• 16 oz red wine

Instructions

1. To make the pasta, place flour in a bowl, create a well in the middle of the flour, and add eggs inside the well. Take a fork and whisk eggs into flour. Once it comes together, pour it onto a clean work surface and knead by hand for 5 minutes. Wrap and rest for 30 minutes.
2. Meanwhile, heat oil over medium heat in a medium-sized pot and add garlic, thyme, rosemary, and onions to start the ragu. Stir to combine, then add sun-dried tomatoes.
3. Add tomato paste, mix well, and brown tomato paste for about 5 minutes. Add mushrooms and eggplant. Once soft, add red wine and reduce. Add bone broth and cook on low for about an hour.
4. Once the pasta has rested for 30 minutes, roll out and cut into strips. Make sure to flour the cut dough well so that the pasta does not stick to each other.
5. Boil the pasta for 2-3 minutes, checking it at 1-minute intervals until you reach the desired consistency. Remember, fresh pasta cooks much quicker than dried pasta!
6. Gently remove the pasta from the water with tongs and toss with your ragu.

Ruby Red Sangria

Serves: 4-6

Time: 15 minutes

Celebrate the jewel tones of autumn with this vibrant Pinot Noir sangria, bursting with the flavors of pomegranate, fresh berries, and citrus. A perfect complement to any fall celebration, this seasonal sangria brings out the richness of Pinot Noir, making it ideal for cozy gatherings.

With blackberry season lasting into early October, add fresh blackberries to your sangria for an extra touch of autumn flavor. Cheers to the season with this bold and refreshing fall drink!

Ingredients

• 1 bottle ONEHOPE Monterey County Reserve Pinot Noir
• 2 cups pomegranate juice
• 16 oz citrus (orange or grapefruit)
• Sparkling water
• Pomegranate seeds
• Blackberries
• Orange slices

Instructions

1. Add all ingredients in a pitcher and stir to combine. 
2. Top with sparkling water (or Sparkling Brut!) if desired.

We hope you love making—and enjoying!—these delightful fall recipes. Share your creations with us on Instagram and tag us at @onehopewine.

Cheers!