Welcome back to Wine Down Wednesday where I will review a vegan dish paired with two different wines.
To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.
Bay, garlic, thyme and vinegar are the flavors we will pair with this casual dish today – a mixed bean with veggies, quinoa and sautéed kale. The suggested wines are Broadbent Vinho Verde n/v (Portugal) and Badenhorst ‘Secateurs’Red 2010, (Swartland, South Africa).
Before I looked up some background info on each wine, I tasted it myself and recorded my notes to see how close my perception is to the actual description.
Broadbent Vinho Verde n/v (Portugal). Composed of 50% Loureiro, 40% Trajadura, and 10% Pederna and the description I found said Crisp notes of lime and tart apple are complemented by a slight fizz and pleasant acidity. Wine Spectator said notes of “blood orange and peach”. It is also considered a “fresh, youthful, green wine” – apparently the teenager of the wine world.
I loved this second description because it gave the wine a bit more character in my mind; It isn’t just the wine here that is green. The countryside is lush and leafy across much of Minho, and is intensively farmed. Vines are grown in the majority of properties, whose average area is just a few acres. The tell-tale sign of a vinho verde vineyard is not just its diminutive size, but its upwards orientation: the density of viticulture here is such that most farmers train their vines on high pergolas, and even telephone poles.
Hmm…just like a teenager to do things like climb telephone poles.
Badenhorst ‘Secateurs’ Red 2010, (Swartland, South Africa). This wine is a blend of grapes, Shiraz, Cabernet, Sauvignon, Carignan, Cinsault and Grenache, grown on the un-irrigated slopes of Swartland, South Africa. The grapes are hand picked, chilled and crushed. They start their fermentation in concrete tanks, run through a transition to casks and tanks and finish for fourteen months in old French oak casks. The owners, Hein and Adi Badenorst are described as the “good looking” cousins that restored a neglected farm in South Africa from the 1930s where they make wine in the traditional manner, as naturally as possible.
This is my second wine from Badenhorst, so I feel like family at this point. Hopefully Adi will have me over to South Africa to drink wine and frolic in the vineyards. Plus he is one of the good looking cousins.
Here is the rating info.
Categories Category #1 – How well my dish turned out. Category #2 – How well I like the wine (and fellow tasters). Category #3 – Pairing notes – How well this wine pairs with the dish.
Rating Scale Bleck -This wine is pretty bad. Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler. Nice -Good table wine. I would keep this in the wine cooler if it was a good value. Yum – This is good, I would pay a fair bit more and have it for a special occasion. Damn that’s Good – Self explanatory. ** We will use the same terminology for how the dish turned out and how well it paired.
Category #1 The dish.
Rating of ho-hum. I chose to try the Engine 2 Diet’s Kale with Quinoa and Kidney beans. There were elements of the dish that I liked – the beans and quinoa because I cooked it with broth and some additional spices; however, I thought more could have been done with the kale. I liked the aromatics of the thyme and bay with the vinegar-y tang of the beans. The whole dish was super light as Rip Esselstyn, creator of the Engine 2 Diet, uses no oils or butter of any kind. I would add some additional elements when I make it next time. Possibly add some heat with chili and some saltiness with tamari and even a tad bit of oil. I haven’t reached the point of cutting all fats out yet,
Category #2 The wines
Broadbent Vinho Verde n/v (Portugal)
Rating of NICE; but in the summer drinkability context I give it a YUM. The weather is getting warmer, it is lighter later. Let’s take the boat out and have some Vinho Verde.
I loved the fizziness without the “Acid-y” feeling. (See my post on pH in the body.) It was light, dry and refreshing. I had trouble deciding what flavors I perceived so I let my daughter smell it. She said apples. On second sniff I agreed. A citrusy apple-y taste.
Badenhorst ‘Secateurs’ Red 2010, (Swartland, South Africa)
Rating of YUM and my hubby gave it a DTG. It was medium bodied and I smelled what I thought was a tobacco but maybe more smoky fruit. Definitely drinkable, but in the context of the warm weather and summer it would get just under a YUM.
Category #3 How did the wines pair with the dish.
This time I put each wine this time in a small tasting glass and put each element, thyme, garlic, vinegar and bay in a small dish. First I drank the wine, smelled the spice and then drank again.
The thyme was what brought the most out for me. I suddenly tasted a brighter citrus in the Vinho Verde and currant flavor in the Secaturs Red. The cider vinegar for the Vinho didn’t change much but with the Secaturs it brought out a really strong tobacco/smoky flavor.
Overall, I like the Vinho Verde better with it because of the citrusy and apple flavors and the fact that the dish is so light.
Where to buy
All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, email@example.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: firstname.lastname@example.org
PHONE: US +1 415-931-1725.
Mixed Beans with Kale and Quinoa Inspired by E2 Diet’s Kale, Quinoa and Kidney bean recipe
1 cup dry quinoa, rinsed and cooked to package directions with veggie broth or water 1 onion, chopped 2 carrots, sliced thinly 2 leeks 1 bay leaf, minced or crushed 2 cloves garlic, minced 2 tsp dried thyme 2 Tbsp cider vinegar 1 14.5oz can mixed beans or red kidney beans ¾ cup veggie broth, divided 1 bunch kale, washed, de-stemmed and chopped Sea Salt and Fresh Ground Pepper
1. Spray a straight sided skillet or pot with cooking spray and heat over medium high heat; add onion, carrot, leek and bay leaf and cook about 5 minute, or until translucent. Reduce heat and add garlic, cook for one minute. Add thyme, vinegar, beans and ½ cup broth, cook about five minutes. Mush the beans down a bit to create a thicker sauce. Pour bean mixture into a small bowl and set aside.
2. Heat remaining ¼ cup broth over medium high heat; reduce heat, add kale and simmer until kale is wilted; about three minutes. Season to taste.
3. Divide quinoa, bean mixture and kale over four plates.
Nutrition Facts 4 Servings Amount Per Serving
Calories 380.4 Total Fat 4.8 g Saturated Fat 0.2 g Polyunsaturated Fat 0.9 g Monounsaturated Fat 0.3 g Cholesterol 0.0 mg Sodium 407.7 mg Potassium 691.0 mg Total Carbohydrate 73.3 g Dietary Fiber 12.3 g Sugars 8.2 g Protein 15 g