Pairing notes: The rich earthy flavors from the butternut squash and caramelized onion compliment the fruit and the savory elements in the Choate Pinot noir.
Chef's tip: The fontina cheese is too bitter for the Pinot so we do 1 cup parmesan, 1/4 cup fontina, and 1/3 cup goat cheese. With the herbs, because we have all three growing in the Cartograph garden, we do 1 teaspoon total of a mix of all three herbs.
Recipe courtesy of Gourmet November 1998 via epicurious.com
Photo courtesy of http://www.madcitygirl.com/2014/11/10/roasted-butternut-squash-and-caramelized-onion-tart/