You will love this fire roasted eggplant dip with gorgonzola cheese. It pairs beautifully with so many delicious wines from France. Include French brie and butter, olives, crackers, and fruits, and you have a beautiful wine tasting tray for a party!
I created a delicious roasted eggplant and gorgonzola dip that pairs beautifully with these wines. You definitely don’t need to break the bank to enjoy high quality French wines and cheeses!!
(*This post was sponsored by the French Agriculture Board and participating brands. All opinions and gushing are my own.)
Have you tried French wines lately? It has been years since I was in France. My first trip was during an exchange program in college. When my semester was finished, I backpacked through Europe for 2 months before heading home.
Mr. Fearless Dining and I also have traveled through France together a couple of times over the years. We visited Paris and Nice, and ended up in Burgundy. The wine we drank is some of the best wines we had ever tried. France just knows how to make wine that is just crazy good.
Today, I was lucky enough to be sent several wines made in France, and I can’t wait to tell you about them. These wines are from several regions in France; Alsace, Languedoc, and Provence. Add creamy brie cheese from The Meuse in Eastern France and oh-la-la we are in for a treat!
Let’s start with the wines we tried!
Trimbach wines are from the Alsace region in France. I found their wines to be wonderfully refreshing and I plan to serve them at some of our pool parties this summer. Their tall bottles are pretty on the table too :-).
- Trimbach Riesling 2014. This wine has flavors of white peach, quince and lemon. This wine pairs so well with grilled fish and sushi. This wine is so light and flavorful…I can see serving this wine a lot at our summer pool parties! It was rated 90 points by Wine Spectator!! (I knew I had good taste in wine :-).)
- Trimbach Pinot Gris Reserve 2013. This is a TOTAL steal at $23.99 a bottle! This is a full bodied wine with full on smokey tropical fruit flavors.
Mas de Daumas wines are from the Languedoc region. This is a lesser known part of France for tourism, but wine lovers know it well. Mas de Daumas has the rare status of “cult wine”. This special status is only awarded to a limited number of wineries in the world. It is the only grand cru wine maker in the Languedoc region.
I LOVE that their wines are organic!! Loving care goes into every step of the process at this winery. They use NO chemicals, no pesticides, and no GMOs. If you haven’t tried their wines, I can’t recommend them enough. This wine is made with a total respect to Mother Nature.
- Mas de Daumas Gassac Red 2015. This organic wine is made the old fashioned way and aged in burgundy barrels. This is the wine you can age for a decade and it will only get better each year! If you LOVE reds, this is your new best friend in wine.
- Mas de Daumas Gassac Sparkling Rose 2016. Pass the bubbles! This is a unique wine made with cabernet grapes and 4-5% pinot noir grapes. This wine won a silver medal at the global Cabernet Savignon masters, the Drink Business 2015 and at the International Rose competition 2014.
Chateau D’Esclans wine is from the Provence region. The winery has become the fastest growing range of fine wines to be introduced globally during the past two decades, setting the tone for unprecedented growth within the rosé category. The company was recently awarded Wine Enthusiast’s European Winery of The Year Award for 2014.
- Chateau D’Esclans Whispering Angel Rose 2016. This is a wonderful rose if you don’t like really sweet wines. It is dry, and full of red berry characteristics. It has a crisp finish. Mr. Fearless Dining really liked this wine. The drier, the better in his book. He almost didn’t believe a rose could be this dry.
Le Chatelein Brie. The U.S. requires raw milk products be aged over 60 days before it can be imported to the U.S. Le Chatelain brie is the only alternative to coming close to tasting the flavor of raw milk French Brie without having to travel to France. This brie is creamy and delicious!
Lastly, we have French butter from President Cheeses. This is France’s #1 butter, and it is made from high-quality cultured creams in the northwestern portion of France referred to as the “Grand Cru” of European dairy regions. This butter is the star of my roasted eggplant dip!
In making my tasting party, I created this savory fire roasted eggplant dip. I found the cutest little eggplants at the market.
I knew they would be fun to use in a recipe.
How to fire roast an eggplant:
I fire roasted the eggplants by tossing them all onto the grill. Let the eggplants skin blacken slightly. You will know they are done when they feel soft and mushy. Remove and allow to cool completely. The skin will just peel off, leaving mushy sweet eggplant.
I learned one important lesson. Prick air vents into the raw eggplants before tossing them on the grill. This will allow the heat to escape. Three of these little guys exploded in my grill!!
Add all of the ingredients into a Cuisinart Immersion Blender/Food Processor. (I love this model because it comes with an immersion blender as well!)
How to make fire roasted eggplant dip with gorgonzola:
Easy fire roasted eggplant dip recipe.
- 1 cup eggplant pulp roasted/cooked
- 1 clove garlic
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 2 tablespoons gorgonzola cheese
Heat up a grill.
Prick a hole in each eggplant and toss onto a grill. Close the grill cover.
Eggplants are done when they feel mushy. Allow the eggplants to cool. Peel the skin off the eggplants.
Put the roasted eggplants into a food processor.
Add the rest of the ingredients and mix well.
Serve with crackers, bread, or a roll.
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