Paired with Williamson’s 2022 Homestead Red: 50% Cabernet Sauvignon, 50% Syrah Blend
September brings the beginning of harvest season to the Sunnyslope Wine Trail, along with cooler evenings and the first hint that fall is on its way. With school back in session, this month’s Cork to Fork keeps things simple with a savory flatbread made for an easy dinner, casual gathering, or evening on the patio.
Italian sausage, caramelized onions, rosemary, and Parmesan bring plenty of rich, savory flavor without requiring much fuss. Paired with our 2022 Homestead Red, the combination is hearty enough to complement this Cabernet Sauvignon and Syrah blend while still being an approachable meal you can pull together at home.
Ingredients
- 2 flatbreads or naan, approximately 8 to 10 inches each
- ½ pound mild Italian sausage
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil, plus additional for brushing the flatbreads
- 2 cloves garlic, minced
- 1½ cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese, divided
- 1 teaspoon fresh rosemary, finely chopped, or ½ teaspoon dried rosemary
- ¼ teaspoon freshly cracked black pepper
- Pinch of kosher salt
- Balsamic glaze, for finishing
Directions
Step 1: Caramelize the Onion: Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly, stirring occasionally, for about 20 to 25 minutes, until the onion is soft and deeply golden. Reduce the heat if the onions begin to brown too quickly. Transfer to a plate and set aside.
Step 2: Cook the Sausage: In the same skillet, add the Italian sausage and cook over medium heat, breaking it into small crumbles as it browns. Cook until no pink remains, about 6 to 8 minutes. Drain any excess grease and set aside.
Step 3: Prepare the Flatbreads: Preheat the oven to 425°F. Place the flatbreads on a large baking sheet. Lightly brush each with olive oil and sprinkle the minced garlic evenly over the top.
Step 4: Assemble: Divide the mozzarella between the two flatbreads, followed by the cooked sausage and caramelized onions. Sprinkle with ¼ cup of the Parmesan and rosemary.
Step 5: Bake: Bake for 10 to 12 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are crisp and golden.
Step 6: Finish & Serve: Remove the flatbreads from the oven and finish with the remaining Parmesan, freshly cracked black pepper, and a light drizzle of balsamic glaze.
Wine Pairing
Our 2022 Homestead Red brings together equal parts Cabernet Sauvignon and Syrah, two bold red varieties that make a natural match for the savory flavors in this flatbread.
Italian sausage gives the pairing its rich, hearty foundation, while rosemary and freshly cracked black pepper complement the earthy, savory character commonly found in Cabernet Sauvignon and Syrah. Slowly caramelized onions add a mellow sweetness that balances the wine’s structure, and salty Parmesan brings a nutty, umami-rich element to every bite. A light drizzle of balsamic glaze adds just enough acidity and concentrated fruit flavor to tie it all together.
Homestead Red opens with bright, jammy fruit flavors of raspberry and black plum before moving into earthy, tea-like notes on the mid-palate. Medium-firm tannins and bright acidity give the wine plenty of structure, leading into a long, savory finish with toasted nut and umami characteristics. This flatbread plays right into that balance, pairing rich, savory flavors with subtle sweetness and acidity to complement each sip.
An easy September pairing for harvest season, and enjoying the beginning of fall in Idaho wine country.