Vine and Dine with the Candle 79 Cookbook continues! Given the name, we expected this to be spicier than it was. Jim even asked if it was “supposed to be Mexican”. Either our spice sensors are out of whack or the peppers were unusually mild. Either way, it had as some heat, but not really chile heat. Even the jalapeno in the sauce wasn’t very zippy. No matter, we really enjoyed the dish.
The recipe calls for simmering the tofu before marinading. It gave it a slightly different texture and is something I think I’ll play with in the future. The sauces were both wonderful ad the dish comes together smoothly.
Try to win a copy of World Vegan Feast by commenting on this post. Random drawing will be Wednesday or Thursday.
Whew, that’s a lot of bookkeeping kind of stuff.
Before I turn this over to Jim for the wine, don’t forget to see what Liz and Matthew did with this pairing, and also Kim and Fred. I don’t know about Liz and Kim, but I didn’t let Jim see the suggestion in the book. They picked a German wine: a Sylvaner blend.
Price point is in the just-under $20.00 range. New Mexico actually has some kick ass “sparkling wines”, just the way it is. Living in Ohio, that doesn’t make a lot of sense, but Ohio has a pretty strong Finger Lakes-Lite style wine region right where we live. So who am I to judge?
This Gruet was made from Pinot Noir, our particular preference, as opposed to what would be labeled Blanc de Blanc, which uses Chardonnay as a the primary grape. This inexpensive, simple wine was bright, acidic and effervescent, with a citrus nose and an apple tingle on the palate. It worked well as a foil to the dish, didn’t interfere, didn’t oppose, but didn’t integrate either. A sort of stood-on-its-own thing but worked out that way. Pick some up, but please share better than I do.