Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines from Broadbent Selections.
For an ideal pairing we look at wines that compliment the flavors of the Roasted Moroccan Carrot dish; cinnamon, coriander and cumin.
The wines chosen to pair are
Weinert Carrascal (2007), Argentina and
Spy Valley Sauvignon Blanc (2011), New Zealand.
At the recent Tour de Farm I picked up a gorgeous bunch of carrots, sweet onions and a few bags of potatoes - when I got home Moroccan flavors came to mind. It would be perfect with the variety of veggies and the mixture of spices; cinnamon, coriander and cumin to compliment the natural sweetness of the carrots. Outside there is parsley growing in my herb garden and I had some tofu and raisins on hand to round out a perfect meal.
Details about the wine.
Spy Valley is crafted by the Johnson Estate, a family owned winery located in Marlborough, New Zealand. It is one of the youngest wineries I have reviewed – founded in 1993. Overlooking the vines are two huge, white domes - a facility that gathers information on satellite communications for the US and New Zealand - hence the name, Spy Valley.
Both the wines and vineyard are certified sustainable by the New Zealand Winegrowers Sustainable Wine Growing Program which is audited each year. Most of the Sauvignon Blanc is grown on beautiful, sunny river terraces along the Omaka River and the grapes are fermented in steel barrels.
Weinert Carrascal (2007), Argentina
Weinert’s first vintage was made in 1977 and the Carrascal is a blend of Malbec, Merlot and Cabernet Sauvignon and is fermented in an underground cellar in oak French casks. The name, Carrascal, comes from the place in Mendoza where many of the wineries came together to bottle their wine in clay amphora factories.
Here is 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. I was so pleased with how this dish turned out. Moroccan food has lots of fragrant aromatics, a melody of flavors that has good balance, with no spice overpowering the others. The result is spicy, sweet and satisfying even without a lot of fat. Roasting the vegetables imparts a touch of caramelization on the outside and for anyone new to tofu this is a perfect dish to start with – the spices coat the tofu well and the outside turns a touch crispy. I can’t wait to try this again with new vegetable variations.
Category #2 – The Wines
Sauvignon Blanc, Rating of YUM. Apricot and tropical flavors, tangerine/citrus and a sweet grassy/herb-y taste. A touch sweet, it would be great for a steamy night in Morocco (or Florida).
Carrascal, Rating of Nice. Spice, coffee, deep plum, raspberry/raisin. Bold with a nice smooth finish.
Category # 3 – The Pairing
Sauvignon Blank Rating of YUM. Going back to that steamy night in Morocco-I can picture myself sipping this wine and eating this piquant dish while sitting on a decorative pillow on the floor with lots of rich fabrics draped around. Ok back to reality.
Red Rating of YUM. The red intensified the mixture of spices and the sweet raisins. It complimented the dish well and made it shine. It was a bit richer than I have been drinking lately but if you like a bold but well balanced red this will be perfect.
Where to buy
All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, firstname.lastname@example.org with questions and pricing (please call first to ensure they have the wine in stock) and anyone outside the Greater Jacksonville area can contact E-MAIL: email@example.com
PHONE: US +1 415-931-1725.
Roasted Moroccan Carrots and Tofu
Inspired by Cooking Light, Roasted Moroccan Spiced Grapes and Chicken, April 2012
Vegan, Gluten Free, Dairy Free
1 large onion, chopped
1 bunch (about 6 medium) carrots, chopped (I used KYV Farm)
2 small potatoes, chopped (KYV Farm)
1 block tofu, pressed and cut into cubes
Seasoning (get this ready first)
1 Tbsp olive oil
3/4 tsp each salt, black pepper, ground cumin, ground coriander
1/4 tsp cinnamon
1/8 tsp red pepper
1/3 cup fresh parsley
1/4 cup raisins
1. Preheat baking dish in oven to 450F.
2. In a medium bowl mix seasoning mix with a whisk. Add onion, carrot and tofu; toss to coat.
3. Remove heated dish from oven and spray with cooking spray; spoon carrot mixture over evenly. Bake 45 minutes or until veggies are browned and tender; tossing halfway through.
4. Divide mixture over four plates, top with raisins and fresh parsley.
Amount Per Serving
Total Fat 11.2 g
Saturated Fat 1.6 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 4.3 g
Cholesterol 0.0 mg
Sodium 521.7 mg
Potassium 1,024.4 mg
Total Carbohydrate 39.0 g
Dietary Fiber 8.2 g
Sugars 10.3 g
Protein 16.5 g
Vitamin A 230.7 %
Vitamin B-12 0.0 %
Vitamin B-6 26.4 %
Vitamin C 52.5 %
Vitamin D 0.0 %
Vitamin E 5.3 %
Calcium 62.8 %
Copper 25.8 %
Folate 17.3 %
Iron 23.7 %
Magnesium 23.2 %
Manganese 68.7 %
Niacin 11.7 %
Pantothenic Acid 6.7 %
Phosphorus 26.7 %
Riboflavin 11.2 %
Selenium 21.6 %
Thiamin 19.8 %
Zinc 13.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.