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Roasted Grapes in Pinot Noir

Featured by Left Coast Winery in the Pinot Noir Wine Club.
Roasted Grapes in Pinot Noir


6 cups red seedless grapes, about 2 lbs.
1 cup red or sweet white onion, thinly sliced
2 Tbs. olive oil
1/4 cup Pinot Noir
Salt, to taste


Preheat oven to 450 degrees. Combine the grapes, onions and olive oil in a sheet pan. Bake, stirring once after 20 minutes, until grapes are browned and begin to collapse, 40 to 45 minutes. During the last 15 minutes, stir in the Pinot Noir.

Remove from oven and add salt, to taste. Let cool and allow juices to thicken, then pulse lightly in a food processor. Serve warm or at room temperature over brie or goat cheese, and spread on bruschetta.

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