Dine & Wine: Toasty Roast Pumpkin & Tomato Soup + Merlot

by Hobart Magazine

Wine

Merlot

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Nocton Tasmania Estate Merlot 2023 ($36)

Planted in 1999, Nocton’s vines are among the Coal River Valley’s oldest, making them a great showcase for the region. Their unpretentious Merlot has aromas of raspberry and rhubarb, with a soft, smooth, and delicate palate. Fresh cranberry and redcurrant juiciness give it the feel of a young wine. It’s definitely youthful but with a maturity waiting to be uncorked. With a bit of air, the wine deepens and intensifies, revealing hints of the complexity. A graceful expression of the region’s potential.

Set the vibe:

Music: Origins by Tennis

Food: Slow cooker beef stew

When: Friyayyy

AWAY

Katnook Estate Merlot 2020 ($47)

Katnook lies in the heart of Coonawarra, South Australia, a celebrated but overlooked wine region compared to the more famous Barossa Valley. Scottish immigrant John Riddoch first planted vines at Katnook in 1895, but after years of farming and sheep stations, the first vines of a new era were planted in 1971, leading to this Merlot today. This fruit-forward Merlot bursts with plum, dark berry, and tobacco notes, finishing long and smooth. Aged 22 months in French oak, it’s endlessly drinkable, though all good things must come to an end eventually.

Set the vibe:

Music: Somewhere Somehow by Oddnesse

Food: Shepherd’s pie

When: After a long day on the farm (or, you know, in the office)

TOASTY ROAST PUMPKIN AND TOMATO SOUP

This recipe takes your classic pumpkin soup and turns it up a notch

Ingredients

1 whole pumpkin (Butternut or Kent)
4 large tomatoes or a punnet of cherry tomatoes
1 red onion, quartered.
3 cloves of garlic, whole and peeled
4 cups water/salt reduced chicken stock
4 tbsp olive oil
Fresh thyme
Salt and pepper

Method

Preheat oven to 180 degrees. Peel and cut pumpkin and tomatoes into similar size chunks and add to a roasting pan with olive oil, salt, pepper, thyme, onions, garlic. Roast for 20 minutes or until pumpkin is soft and tomatoes are caramelised. Transfer everything to a large pot with the water/stock, then bring to the boil. Blitz with a stick blender or very carefully pour all ingredients into a blender and blitz until super smooth. Season with salt and pepper to taste. Enjoy with crusty bread.

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Extras

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