Welcome back to Wine Down Wednesday where I 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 – In this case, the Vinadloo spices – a mixture of coriander, garlic, cumin, ginger, cinnamon, cardamom, cayenne, mustard, black pepper and cloves.
I chose this dish because pattypan squash and fresh, sweet corn are just coming into season in North Florida. I was amazed at how the chowder actually tasted like a cream based chowder – and growing up in New England, I know my chowder. This dish would be great with a wide variety of spices – keep it simple with some salt and pepper, try herbs such as thyme and rosemary, or, if you like Indian flavors, you’ll love this Vindaloo version.
The Wines chosen to pair are:
Broadbent Malbec and Tierra De Antes Chardonnay.
Broadbent Malbec, (Mendoza, Argentina)
Tierra De Antes Chardonnay, 2010 (Mendoza, Argentina)
The Tierra De Antes vineyards are planted in Barrancas, Maipú & Mendoza in Argentina. There is a portion of the Chardonnay that spends 8 months in oak. The emphasis of this wine is the fresh, tropical fruit character that Chardonnay can achieve in a moderate to warm climate as found in and around the Mendoza region in Argentina. An article in the Washington Post lists this wine as an excellent palate cleanser or “party white”
The rating info:
Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.
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 YUM – This soup is super fresh and creamy – though there is no sugar in this dish, the coconut milk and corn give it a mild sweetness and the Vindaloo is a bit spicy from Cayenne. This is perfect for spring or the start of summer.
Category #2 – The Wines
Broadbent Malbec – Rating of YUM
Juicy! Buttery! Raisin and stone-fruit flavors. Delicious with the perfect body and sweetness – the down the middle of the road – not too heavy and not too sweet – I would definitely buy this one again.
Tierra De Antes Chardonnay – Rating of Ho Hum
This wine was to mild and light it didn’t appeal to me. The body was too thin for me and, though I tasted tropical flavors, it didn’t win me over. In the context of the aforementioned article that listed this wine as a great “palate cleanser” or “party wine” this would work well.
Category #3 – The Pairing
Broadbent Malbec – Rating of Damn That’s Good
Though I’m not as much of a fan of red wines any more, the Malbec definitely won out – the buttery texture was really nice with the creamy soup. It balanced the dish out beautifully.
Tierra De Antes Chardonnay – Rating of Nice
The wine with the dish was a bit better. It enriched the sweet corn flavor in the chowder and was nice and cool with the warm spicy soup.
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 (please call prior to heading over to ensure they are in stock) and anyone outside the Greater Jacksonville area can contact E-MAIL: firstname.lastname@example.org PHONE: US +1 415-931-1725.
Sweet Corn and Pattypan Squash Chowder
1 Tbsp olive oil
1 large sweet onion, diced
1 Tbsp Vindaloo seasoning (or curry powder)
2 cups yellow squash, I used summer squash and pattypan squash (I used KYV Farm)
1 about 3 to 4 fresh ears, kernels removed, or one 10-oz bag frozen sweet corn
1 14-oz can Fire Roasted Diced Tomatoes
with Green Chiles, drained (I used Muir Glen Organic)
3 cups salt free vegetable broth, ( Iused Vivian’s Vivacious Vegetable Broth)
Sea salt and ground pepper, to taste
½ cup nutritional yeast
1 14-oz can light coconut milk
Fresh Cilantro or Culantro
1. Heat 1 Tbsp olive oil in a stockpot over medium high heat. Add onion and sautee about 7 minutes or until soft. Add Vindaloo seasoning, squash and corn; cook until heated through, about 5 minutes. Add tomatoes, broth, salt and pepper (if needed), bring to a boil, reduce heat and simmer, about 10 to 15 minutes or until squash is soft; stir in nutritional yeast and cook an additional minute. Remove from heat and stir in coconut milk.
Amount Per Serving
Total Fat 3.9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 103.7 mg
Potassium 479.5 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.0 g
Sugars 3.9 g
Protein 8.1 g
Vitamin A 7.1 %
Vitamin B-12 88.7 %
Vitamin B-6 329.4 %
Vitamin C 30.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.5 %
Copper 6.7 %
Folate 48.3 %
Iron 7.5 %
Magnesium 9.2 %
Manganese 11.6 %
Niacin 191.7 %
Pantothenic Acid 8.8 %
Phosphorus 17.5 %
Riboflavin 382.5 %
Selenium 22.1 %
Thiamin 431.6 %
Zinc 17.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.