Sunday, October 5, 2008
This is a refreshing dish, so I definitely recommend a zippy wine. The tomatoes are so sweet and tart that they would do nicely paired with a California Sauvignon Blanc with a good amount of acid, or you might even try a nice dry Rosé with some fruity watermelon notes.
Friday, August 8, 2008
Baked goods are hard to pair! Elegant lightly sweet tarts and dark chocolate gateaux are much easier to pair than old-fashioned chocolate chip cookies. You need something to stand up to their cakey sweetness, but also to the richer flavors in the semi-sweet chocolate chips (I used Ghirardelli, by the way). This could probably do well with a tawny port or a light ruby port. Most white dessert wines would have trouble next to the chocolate. You might also try a late-harvest Zinfandel with a good amount of residual sugar or a Cognac with some nice caramel notes.
Thursday, August 7, 2008
Since these guys are so earthy tasting, I would recommend an earthy wine, maybe a Paso Robles Pinot Noir for something a little fruitier or a Côte du Rhône for something a little hardier. Otherwise, you might play off of their sweetness and slight bit of acid and try a wine with a little residual sugar like a lightly sweet Riesling from Germany.
Monday, July 21, 2008
The best news is this is a red wine friendly meal. Don’t let people tell you vegan food is for white wine. They are ninnies! Yes, I used the world “ninny.” I would consider a European red wine with subtle tannins for this. Specifically, it could go nicely with a Montepulciano from Italy with a good amount of fruit and smooth tannins.
Thursday, July 17, 2008
After catching up on Veganlush today, I felt inspired to create a meal that was both delicious and beautiful! My boyfriend went and got our CSA share today, so we had lots of fresh veggies. I made this awesome salad (and BF helped) with fresh lettuce, cucumbers, broccoli, tomatoes, quinoa, grilled zucchini and shredded radish. Delicious! Everything was grown at an organic farm upstate except the tomatoes and quinoa. It was so pretty I had to take a picture and share it with you.
We paired this fresh salad with a glass of ice water to combat the ever-present heat, but I think it also would have been very nice with a glass of Sauvignon Blanc or a light Chardonnay.
My Thoughts: I love that there is a Dunkin Donuts bag and other random stuff on the table, so NY! While salad doesn’t necessarily have to be paired with white wine, the hot weather in NYC, and the herbal quality of the veggies used in this dish call for it. A grassy Sauvignon Blanc would definitely hit the spot.
Monday, July 14, 2008
For pairing, the light flavors in a veggie chow mein don’t like red wine! Stick with a softer white, maybe a subtly oaked Chardonnay, or if you’ve used a lot of lemon, you might want something more zippy like a New Zealand Sauvignon Blanc.
Saturday, July 12, 2008
Most wine writers are frightened by asparagus, but the flavors in this meal are clean and savory, and I don’t think it’s too hard to pair. A dry Riesling would do nicely (that’s what we had), so might some California Sauvignon Blancs, or you could be adventurous and get an Albariño from Spain, known for their grassy characteristics.
To pair, I would suggest a tall glass of cold soy milk. You would need a really sweet wine to stand up to this. Perhaps a Tawny Port with some nice caramel notes, but wow would that be a sugar rush!
Thursday, July 3, 2008
A few nights later I made some marinara from a mirepoix base. Mirepoix is just onions, carrots, and celery in a 2:1:1 proportion. You have to be sure to chop up the veggies really small for this sauce, then coat them in as much crushed or pureed tomatoes as you want and cook for about a half hour. I’m not too precise about pasta, because it usually turns out well no matter what you do.
To pair with these recipes, I would definitely consider two different wines. With the baked pasta, go with something acidic enough to stand up to red sauce, but also something earthy enough to match the cashew cream. A fruity youngish California Cab might work or you might want to go to France and try a Côte du Rhône wine. For the mirepoix sauce, I would stick to tradition and go with a Chianti. Chiantis are ideal for red sauce, because they have the acidity to stand up to the tomatoes. I’m not usually a traditionalist when it comes to pairings. I don’t think you need to have a German wine with German food, or sake with Japanese food, etc. I think it’s all about flavor, but marinara is one of those things where you just can’t go wrong with a good Italian wine.
Wednesday, July 2, 2008
To pair with this weekend brunch, I made fresh squeezed orange juice. We happened to have a lot of oranges and a brand spankin new juicer to work with. You also can’t go wrong with mimosas for brunch (unless of course you drink way too many and are useless for the rest of the day… not that I’ve ever done that.)
Thursday, June 26, 2008
For pairings I would highly suggest a sec (sweet) or demi-sec sparkling wine. Don’t ask my why they are called that. Sec actually means dry in French, and usually dry means not sweet when it comes to wine, but for some reason they decided to make it extra confusing for everyone. Another type of wine that might work would be a lightly effervescent dessert wine like a Muscato (my personal fave). These are Italian dessert wines that are white, lightly sweet and usually have deep blueberry flavors. They make a great dessert on their own but pair nicely with a variety of cakes and tarts.
Wednesday, April 9, 2008
First you squeeze the heck out of the little tofus that you have cut into rectangles. You mush them with books and get as much liquid out as possible. Then you marinate them for about an hour in the Veganomicon recipe (or any others that suit you)
Afterward, you bake them at 300 degrees for about an hour and a half to two hours.
Then you get lovely golden brown tofu cutlets!
We incorporated them into a pasta dish in an olive oil sauce with mushrooms and asparagus.
By itself this tofu would probably be overwhelmed by a red wine. I would suggest a white wine with some nice acidity and some citrus notes, perhaps a California Sauvignon Blanc. Since the marinade isn’t very strong, a light Pinot Grigio would probably go well too. If you do something like we did and add asparagus, I would suggest a more herbal Sauvignon Blanc with grassy notes or maybe a Viognier to to contrast and cut the herbal flavors. Basically there are two schools of thought with pairing. One is to complement the flavors with a wine that mirrors the food. The other is to cut the flavors in the dish with a wine that has apposing flavors. You can do either here.
Thursday, March 6, 2008
I do not closely adhere to recipes, nor do I measure things, so unfortunately all I can give you are estimations and links to the recipes that inspired me.
For the roasted root vegetables I started by chopping up four small red potatoes, one medium rutabaga and four Jerusalem artichokes. I then melted some Earth balance and oil (a little more than enough to coat) into a pan and I sautéed half an onion and some garlic in that. After that I added the veggies so I could coat them in the fats. I also added Herbs de Province, salt, pepper, and a bit of paprika. When that was all done, I placed them on a baking sheet and cooked them for about 40 minutes at 375 degrees.
For the lentils, I placed one cup of lentils with two cups of water (I ended up having to add a bit more) in a small pot. I added powdered mock chicken broth, some onion and garlic powder and salt and pepper. Then I brought it to a boil and simmered it until the lentils had absorbed the water and were soft.
For the Quinoa Pilaf, I sautéed half an onion and a couple cloves of garlic in some oil, I added the quinoa, let it get toasty, then added water, more mock chicken broth, and more of the herbs de province.
The earthy flavors in the vegetables and the lentils play nicely off of the brisk acid in a brut wine. There is a slight sweetness to the rutabaga that gives contrast to a dry Champagne. The root vegetables also take on a slight appley flavor that is matched in many sparkling wines.
I’ll be suggesting some other pairings for sparkling wines and giving you more wineries where you can buy vegan bubbly in future postings.