2016 Spark Blend + Grilled Vegetables with Romesco Sauce

By | Recipe, VegeCert

Barbeque season and alfresco dining often conjure up the image of a steak or burger, but there are plenty of ways to enjoy your veggies with some nice grill marks, a flavourful dipping sauce, and a crisp bottle of sparkling wine on the patio.

Chef Sider from Redstone Restaurant has given us a simple dish with complex flavours that we have paired with our 2016 Spark Blend. And because it’s VegeWednesday, you know that it’s all VEGAN!

Ingredients:

1 bunch asparagus, woody ends removed
1 bunch rapini, woody ends and bottom leaves removed
4 small zucchini, cut in half lengthwise
4 romaine hearts, cut in half lengthwise
50mL canola oil
85g pine nut
1 sprig thyme, picked
1 red chili, seeded and sliced
1 clove garlic, split lengthwise
2 red peppers, roasted, peeled, seeded and chopped
50g sourdough bread, diced and toasted
45mL sherry vinegar
1tbsp sherry vinegar
125mL water

Method:

Combine the pine nuts, canola oil, garlic, thyme and chili in a pan over medium heat.  Cook until lightly coloured and aromatic, approximately 5 minutes.  Drain and discard the oil.  Combine the pine nuts, garlic, thyme and chili with all remaining ingredients in a blender and uree until smooth.  Season with salt, black pepper, and more sherry vinegar if desired.

To serve:

Preheat a gas or charcoal grill.  Toss the vegetables in a bit of olive oil and season with salt and pepper.  Grill the vegetables over high heat until cooked and lightly charred.  Remove from the heat and serve with romesco sauce on the side, for dipping.

The Pairing:

Our 2016 Spark Blend is not only an award winning sparkling wine, but it is also certified Vegan by VegeCert! This blend of Pinot Noir, Pinot Gris, and Chardonnay is made in the traditional method, dry with bright citrus notes and the perfect amount of bubbles. It will lift up the earthy richness of the romesco without overpowering it’s complex flavours. Something to keep in your back pocket each summer when it’s just too hot to eat anything dense!

2014 Laundry Merlot + Hasselback Butternut Squash w/ Black Garlic & Herb Salad

By | Recipe, VegeCert

It’s Vege-Wednesday! We’ve got another delicious recipe from Chef Sider at Redstone Winery & Restaurant for you…and it’s all vegan!

The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?⁠

Ingredients:

2pc butternut squash, neck only, cut in half lengthwise
1 cup Redstone black garlic
½ cup vegetable stock
3 tbsp brown sugar
¼ cup sherry vinegar
¼ cup each picked parsley, dill, cilantro, tarragon, mint
½ cup toasted cashews, chopped
½ cup Redstone pickled red chili
Juice of one lime
Olive oil
Salt and black pepper

Method:

Combine the black garlic, vegetable stock, brown sugar and sherry vinegar and cook over medium heat until the garlic is very soft, approximately 15 minutes.  Puree in a blender and reserve.

Preheat the oven to 425F

Place the squash cut side down on a cutting board.  Using a very sharp knife, cut the squash into thin slices (no more than 1/8” thick), but only do 95% of the way through the squash so it remains intact.  Season the squash with salt and black pepper and individually wrap them in aluminum foil with a generous amount of black garlic glaze (at least ½ cup per piece).  Bake until tender, approximately 20 minutes.

To serve:

Remove the squash from the oven and place on a plate.  Spoon any excess glaze over the squash.  Dress the herbs, chili and cashew in lime juice and olive oil and serve over the squash.

We recommend serving this dish with our 2014 Laundry Merlot! This wine is certified Vegan from VegeCert and a beautiful compliment to the savoury earthiness of the garlic, pickled chili, and squash.

Vege-Wednesday: Apricot-Glazed Tofu + 2016 Cuddy Chardonnay

By | News, Recipe

It’s Vege-Wednesday! This week we’re excited to have a recipe from Chef Sider at Redstone Winery & Restaurant for you.

The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?⁠

⁠ 🌱Sometimes fining agents that are made from things like eggs, isinglass, and casein are used in the production of wine. This would result in a wine NOT being considered Vegan!⁠ Wines of ours that do not have any of these animal byproducts used during production proudly carry the VegeCert certification of being Vegan. ⁠

Apricot-Glazed Tofu with Catalan-Style Spinach

Ingredients
  • 2 lbs extra firm tofu, pressed & dried

Glaze

  • 1/2 cup granulated sugar
  • 1/4 honey or your favourite substitute
  • 3 tbsp apricot jam
  • 1/8 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • 1/2 tsp cinnamon
  • pinch each ground nutmeg, ground cloves, black pepper

Catalan-Style Spinach

  • 2 tbsp olive oil
  • 1 Granny Smith apple, peeled, cored, diced
  • 1/2 cup unsalted mixed nuts (or whatever you have on hand! We like almonds, pine nuts, walnuts, and pistachios) toasted and roughly chopped
  • 1/2 cup mixed dried fruit (Chef recommends raisins, apricot, dates, and figs) roughly chopped
  • 1 shallot, minced
  • 5 oz baby spinach
  • splash of dry white wine (2016 Cuddy Chardonnay works perfectly!)
  • salt and pepper to taste

Method:

Bring all glaze ingredients to a boil and simmer until combined, approximately 5 minutes. Cool.

Preheat oven to 425F. Cut each piece of tofu into slices and shingle them out on a large sheet of aluminum foil. Pour the glaze evenly over the tofu and wrap tightly in the foil. Bake for 20 minutes, then uncover and bake a further 10 minutes.

Heat a pan over medium heat and add olive oil. Add diced apple and sauté until caramelized. Add the nuts and cook for a further 2-3 minutes, stirring regularly. Add minced shallots and dried fruit, cook until both are soft, approx. 3-4 minutes. Finally, add the spinach and cook until evenly wilted. Season with salt and splash of dry white wine and cook for a final 1-2 minutes.

Remove the hot tofu from the aluminum foil and lay out on serving platter. Place spinach around tofu and serve!

Pairing with Wine


We recommend pairing this delicious recipe 2016 Cuddy Chardonnay, certified Vegan by VegeCert! Delightfully sticky sweet but layered with toasted nut flavours and earthy greens, this dish highlights the fruity characteristics and subtle oak on a crisp and dry Chardonnay. Hearty but light, this pairing is just waiting to be enjoyed on the patio, in the warm, setting sun on a new Spring evening.

Vege-Wednesday: Creamy Carrot Miso sauce + 2017 Tintern Pinot Noir

By | News, Recipe, VegeCert


It’s Vege-Wednesday! We’re bringing back our Vegan Wine features with a little twist….now you can pair these wines with a delicious Vegan meal (tried and tested and plates completely cleaned by our team here, so you know they’re good!)

We’re thrilled to be continuing to partner with VegeCert in certifying our Vegan and Vegetarian wines, making it easier for Vegan customers to find and enjoy new and exciting wines in their area!

The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?⁠

⁠ 🌱Sometimes fining agents that are made from things like eggs, isinglass, and casein are used in the production of wine. This would result in a wine NOT being considered Vegan!⁠ Wines of ours that do not have any of these animal byproducts used during production proudly carry the VegeCert certification of being Vegan. ⁠

Now, let’s get cooking!


Orecchiette with Creamy Carrot Miso Sauce & Carrot Top Gremolata

Ingredients
  • 8–10 ounces orecchiette pasta, cooked in salted water, according to package directions.

Carrot Miso Sauce:

  • 2 shallots, rough chopped
  • 4–6 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots, thinly sliced
  • 2 cups water
  • 1/4 cup raw cashews
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons White Miso Paste

Carrot Top Gremolata 

  • 1/2 cup carrot tops (tender leaves) packed
  • 1/2 cup Italian parsley
  • 1 fat garlic clove
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/3 cup– 1/2 cup olive oil 
What is a great meal without a great bottle of wine to accompany it? Luckily, we have options for our vegan friends in this week’s Vege-Wednesday spotlight!

Instructions: Pasta
  1. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
  2. COOK the SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso and let cool for 5-10 minutes.
  3. BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.
  4. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. 
  5. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.
Instructions: Carrot Top Gremolata
  1. Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.

Pairing with Wine


Enjoy this dish with our 2017 Tintern Pinot Noir, certified Vegan by VegeCert! This Pinot is light and bright but harmonizes beautifully with the earthiness of the carrot sauce, and balances the savoury miso flavours nicely. This completely vegan meal is FULL of flavour and seems rich, but doesn’t leave you feeling heavy and over-stuffed. The Gremolata is optional, but we love the fact that we didn’t waste anything from our carrots and let’s be honest, who could say no to more garlic in your pasta?