We talked about these wines in August when we had the mother of all wine and cheese parties and we’re talking about it again because we’re hosting our first official giveaway. A lucky winner will receive two bottles of wine and two logo glasses etched with “wine with compassion” on the back. (See below for how to enter.)
Also, until the end of October, you can get 50 percent off all wines through The Vegan Vine website with the code here. I’m not going to tell you what to do, but Thanksgiving is coming, and so are holiday parties, Christmas and Hanukkah, plus New Year’s Eve. I’m figuring there might be a good reason to stock up on wine right about now.
To help vegans pair wines with their Thanksgiving feasts, and other inevitable wine questions that come up at this time of year, The Vegan Vine will answer questions about food/wine pairing and holiday foods starting November 15 on both their Facebook page and Twitter page using the hashtag #veganwine.
We chatted with vice president and proprietor Cheryl Murphy Durzy about vegan wining and dining.
A lot of vegans tell me they are intimidated by pairing wine with vegan food, because so many wine pairings are centered on the meat within a dish. The first thing to keep in mind when pairing wine with any type of food: if you like it, then it is good. If you don’t, then don’t do it again. Simple, right?
A lot of main-dish vegan proteins tend to take on the flavor of what they are cooked in, or the sauce. The richer the sauce, the richer the wine. Pestos are lovely with Sauvignon Blanc. Non-dairy cream sauces such as cashew or almond-based sauces work well with Chardonnay. For tomato-based sauces and more traditional-style gravies made with umami ingredients like miso and mushrooms, I would choose a Red Blend.
Vegans actually need to be more wary of vegetables when it comes to pairing because many big red wines will not work as well. Keep in mind the “texture” of the wine and food. Heavy, spicy food needs a heavier spicy wine. Subtle foods taste better with softer wines. Our Red Blend and Cabernet Sauvignon are a little softer in style, with light tannins, so they are perfect with mushrooms and eggplant in a spicy tomato sauce. Medium-bodied reds like these also pair well with pizzas, pastas and casseroles. And of course, for dessert, both wines pair nicely with dark chocolates.
Salads, greens, and other green veggies are perfect with Sauvignon Blanc or Chardonnay. It doesn’t matter if they’re sautéed, steamed, roasted, or grilled – all are delicious. The one exception is asparagus! It typically does not taste well with any wine. And try Chardonnay with pumpkin or apple pie!
2012 was a great growing year for pretty much all our varietals. We had nothing short of perfect weather throughout the growing season. In our estate vineyard, yields were up, but due to careful pruning techniques and other measures we take throughout the growing year to ensure grapevine balance, quality was fantastic. Although both wines are a little young, they are both very fruit-forward and, in my humble opinion, delicious!
2013 should be available in early summer. We just harvested it a few weeks ago.
The Vegan Vine Wine Club is a great deal. We ship four bottles of Vegan Vine, four times a year, at a discount. Members also receive 15 percent off all orders, all the time. As we continue to build the brand, members will also receive exclusive invitations to events, dinners and other fun times.
Visit www.theveganvine.com and click the “store” link. Don’t forget to use the coupon code for October.