Mar 212012
 

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, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com
PHONE: US +1 415-931-1725.

Mixed Beans with Kale and Quinoa
Inspired by E2 Diet’s Kale, Quinoa and Kidney bean recipe

Serves 4
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients


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


Directions


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

Vitamin A 443.7 %
Vitamin B-12 0.0 %
Vitamin B-6 42.1 %
Vitamin C 109.7 %
Vitamin D 0.0 %
Vitamin E 8.4 %
Calcium 17.7 %
Copper 23.4 %
Folate 31.3 %
Iron 44.3 %
Magnesium 18.5 %
Manganese 76.3 %
Niacin 6.6 %
Pantothenic Acid 5.4 %
Phosphorus 55.4 %
Riboflavin 94.6 %
Selenium 6.7 %
Thiamin 10.3 %
Zinc 10.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mar 142012
 



Welcome to Wine Down Wednesday where I will feature some lovely wine pairings with a vegan dish. This all came about a few weeks ago when my friend Gregg and fellow yogi (who also happens, lucky for me, to be the VP – Director of Sales for Broadbent Selections) approached me with a suggestion to do a wine pairing

Here he is with Adi, the wine maker of the Chenin Blanc. 
Gregg is the one in the white.



I was excited about this prospect as I rarely see wine pairing suggestions with anything other than meats or seafood -what a unique opportunity to offer an alternative!

Going into a wine shop can be overwhelming because of the numerous wine regions and the multitude of grape varietals.  While I’m no expert, I’m thrilled to learn more about wine. It will be nice to take this in small bites of two at-a-time learning about the background of each wine to give it more depth in my mind. This informal section will post several Wednesdays a month.
Thanks Gregg!

  The selection suggestions for this dish are as follows:
BADENHORST ‘Secateurs’ Chenin Blanc 2011,
(Swartland, South Afria)
The proprietors, Hein and Adi Badenhorst, make the wine as naturally and biologically as possible.  The vines are un-irrigated and are grown from vines planted in the early 60′s.

 and, CHATEAU MUSAR Jeune Rouge 2009, (Bekaa Valley, Lebanon).  In Lebanon, this wine is known as Cuvee Rouge and it is a blend of grapes; Cinsaut, Cabernet Sauvignon and Syrah.  It’s all organic and has only a tiny trace of sulphites.


The Categories
Category #1 – How well my dish turned out.
Category #2 – How well I (and fellow tasters) like the wine.
Category #3 – Pairing notes – How well each wine pairs with the dish.
Official Wine Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I would 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
Balsamic Garlic Mushrooms over Pasta
Rating of Damn that’s Good.  If I do say so myself.

This dish couldn’t have turned out better and is going under “favorites”. It had a great balance of flavor – tart, salty, sweet and aromatic. I preferred the mixed mushrooms as they had a bit more bite than the portabellas I tried this with first. The key is definitely the little dash of honey. You don’t really know it’s there but it brings out the sweetness of the balsamic.

Category #2 – The wines
BADENHORST ‘Secateurs’ Chenin Blanc 2011, ( Swartland, South Africa)
Rating of YUM.
It was light and refreshing.  It reminded me of peaches and sweetness but without the sweetness, if that makes any sense.  It was nice and dry – just like I like it!
The Chateau Musar Jeune Rouge
Also Rating of YUM; however, two of the others that tried this gave it a Damn that’s Good.
Possibly because it was red I was thinking berries more than peach.  It had a bit more body than the white without being heavy.  Interestingly this wine is similar to the chenin as far as being a dry wine with the perception of sweetness.
Category #3 – The pairing notes

The rating for the pairing on both wines gets a Damn that’s Good.  It was interesting how the two wines paired with this dish. I loved the meatiness of the mushrooms with the Jeune Rouge and the sweet/tart balsamic with the Chenin Blanc. Lip smakin’ good. 

Since half the group really loved the red I would probably serve this dish with the Jeune Rouge but if it was just me I would go with the Chenin Blanc. I prefer dry to semi dry white wine because it seems to just go with the warmer weather in Florida.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

Garlic Balsamic Mushroom Pasta
Inspired by Mushroom Stroganoff, E2 Diet
Serves 2-4
Vegan, Gluten Free, Dairy Free

Ingredients

1/4 cup extra virgin olive oil
1 small onion, diced
1 large clove garlic, minced
10 oz mixed mushrooms, I used Woodstock Farms Organic Frozen (or any mushrooms you like)
1/4 cup balsamic vinegar
1 1/2 tsp agave
Coarse sea salt and fresh ground pepper, to taste
4oz Fettuccini, I used Tinkyada Brown Rice
Chives for garnish, optional

Directions

1. Heat olive oil over medium high heat.  Add onions and cook about 5 minutes, lower heat, add garlic and cook an additional 2 minutes; add mushrooms, vinegar, honey, salt and pepper.  Simmer about 20 minutes or until balsamic vinegar has cooked down to a sauce.

2. Meanwhile cook pasta to package directions.

3. Divide pasta and mushroom mixture over four bowls, garnish with chives.  Serve with BADENHORST ‘Secateurs’ Chenin Blanc 2011, (Swartland, South Africa) or CHATEAU MUSAR Jeune Rouge 2009, (Bekaa Valley, Lebanon).
Nutrition Facts
4 Servings

Amount Per Serving

Calories 263.7
Total Fat 13.8 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 10.0 g
Cholesterol 0.0 mg
Sodium 54.9 mg
Potassium 304.8 mg
Total Carbohydrate 29.7 g
Dietary Fiber 2.2 g
Sugars 3.5 g
Protein 4.5 g


Vitamin B-12 0.5 %
Vitamin B-6 5.6 %
Vitamin C 5.1 %
Vitamin D 13.5 %
Vitamin E 8.9 %
Calcium 0.7 %
Copper 12.0 %
Folate 3.7 %
Iron 4.7 %
Magnesium 2.1 %
Manganese 3.6 %
Niacin 21.4 %
Pantothenic Acid 11.0 %
Phosphorus 6.8 %
Riboflavin 17.7 %
Selenium 9.4 %
Thiamin 12.4 %
Zinc 2.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Pin It