HellOoooo! Two years ago, if you had told me that I would be eating 3 – 4 meatless meals every week, I would have laughed and laughed! Yet, here I am, doing it. It’s mainly due to the delicious recipes of two cookbooks; The Looneyspoons Collection (not a total vegetarian cookbook, but it has a large section in it for meatless meals), and Thug Kitchen 101. Not only does it save me tons of money at the grocery store (less meat to buy), but it dispelled the idea in my head that vegetarian food was bland and horrible! Aaand, real or imagined, I feel much better for it. If you get the chance, buy one (or both) of these books by clicking on the links above if you’re in the US. If you’re in Canada, click here for the Looney Spoons Collection, and here for Thug Kitchen 101.
But I digress … slightly. This week’s wine pairing is based around two vegetarian big bowl suppers – or lunches. We’re looking forward to enjoying them on our patio tomorrow.
I am absolutely not a wine connoisseur by any means, but I do like a glass (or two) of wine with my dinner (and quite possibly before dinner, too). I had no clue about wine pairing – and nor did I care – until I went on a wine tour in Courtney, BC last year with a group of girlfriends. Each taste of wine came with a different type of food to try with it, and I started to realize how different types of food can change the taste of wine completely – yes, yes, I’m a little slow!
Fascinated, I wanted to explore that a bit more and Saturday supper seems the perfect time for it. Our intention is to decide what we feel like for supper that day, find out which wines would go best with that meal, and then narrow it down to a bottle or two to try. Sounds good, yes? Join us.
To see previous wine pairing posts, click here
I would like to add that all the wines featured in this post are under $20.00 CAD (excluding GST). I don’t know about you, but we’re on a bit of a budget in this household 🙂
Recipes by Irene McGuinnes
CLASSIC SPRING ABUNDANCE
- Lightly brush corn on the cob with olive oil. Sear in a grill pan or on a preheated barbecue until tender and charred. Remove and set aside until cooled.
- In a large bowl, toss greens with 1 tbsp (15 ml) olive oil and sprinkle with salt and pepper to taste. Divide greens among 4 serving dishes. Cut corn from husk into chunks and arrange on greens along with remaining vegetables. Sprinkle with goat’s cheese and drizzle with Spicy Yogurt Lime Sauce. Serve immediately.
SPICY YOGURT LIME SAUCE
Combine sauce ingredients in a food processor. Whirl until smooth and creamy. Add more hot sauce, salt and pepper, if desired. Transfer to a squeeze tube. Use immediately or refrigerate for a couple of days. Shake before using.
QUAIL’S GATE ROSE – British Columbia 00
Reminiscent of the classic, dry, fruity style
seen in the Provence region of France, this
fantastic BC rosé delivers elegant strawberry
raspberry, cranberry and watermelon
flavours on a silky palate
FERN WALK SAUVIGNON BLANC – British Columbia 00
Zippy and tangy, this BC Sauvignon Blanc offers kiwi, passion
fruit, lemon and grass notes in a medium-bodied profile
with bright acidity and a lightly spicy, jalapeno-tinged
We chose the Quail’s Gate Rosé for our meal.
JAPANESE NOODLE BOWL
4 x 200 g packages ramen noodles, seasonings
1 carrot, peeled and julienned
1 zucchini, julienned
½ daikon radish, julienned
2 baby bok choy, steamed and halved
4 red radishes, thinly sliced
4 green onions, cut diagonally
2 cups (500 ml) dashi, heated
6 shiso leaves or fresh mint, chiffonade
Ginger Miso Tahini Sauce (recipe follows)
shichimi or togarishi spice1
toasted sesame seeds, for garnish
chives, for garnish
1. Bring a large pot of water to a boil. Add ramen noodles and gently cook for 2 minutes. Thoroughly drain. Divide among serving bowls.
2. Evenly divide julienned carrots, zucchini and daikon, bok choy, radishes and green onions over top of ramen noodles. Pour ½ cup (125 ml) hot dashi over each serving. Sprinkle with shiso leaves or fresh mint and drizzle with
Ginger Miso Tahini Sauce. Sprinkle each bowl with a pinch of spice, sesame seeds and chives.
SAPPORO PREMIUM (Okay, so this is not a wine, it’s a lager, but it goes so well with this dish, I just had to include it)
Hailing from the icy northern island of Hokkaido in Japan, this refreshing lager delivers subtle notes of malt, citrus and hops in a light, clean and easy-drinking style.
JOIE A NOBLE BLEND – British Columbia VQA 01
This Alsatian-inspired blend opens with stunning
aromas of lychee, guava, blossoms and spice. The
palate is opulent and round with slightly off-dry
flavours, delicately balanced by fresh acidity.
We bought BOTH of these for our meal. 🙂
Enjoy! And have a wonderful weekend.