Vine and Dine with Lentil Rapini Stew

Bryanna Clark Grogan has been one of my food idols for years. When her new book came out, I knew it would be a fun choice for Vine and Dine. For our first pick, we made the Lentil and Rapini Stew with Spicy Vegan Sausage.

Before I get into our take on this dish, be sure to check out the other Vine and Diners who joined in on this round.

Welcome to in2insight! He is also a big Bryanna fan, which is what persuaded him to give this one a go. He paired the dish with Seven Daughter’s Red, which I have yet to try. Sounds like a winner, and thank you for introducing a new wine for us to track down. Let me take a moment to say, Central Coast?!?! Lots of good wine in your area.

Liz suggested this dish, so fortunately she and Matthew enjoyed it. Without access to broccoli rabe (next time you’re in the US, Liz), Liz used tenderstem broccoli. Matthew chose an Italian wine which sounds like a terrific big and bold match.

We need to have more wine talk with Kim and Fred. We just saw this wine today at the store and balked (ha…keeping with Fred’s theme) because we didn’t know if it was vegan. Sounds like spring fever is going on in Arizona, which by the way, is where the Indians go for spring training.

Vegan Aide amped up the garlic in her version of the stew. Their wine of choice was a Chenin Blanc. They aren’t regularly white wine drinkers, and I love that this gave them a nudge to explore a little. With all that wonderful garlic, this wine sounds like a great pick. I wish we could all get together and each bring our choice to really experience them all.

This stew was hearty and rustic and was one of those recipes that is much more than it’s parts. We loved it. The sharpness of the rapini was ideal with the sausage, and what’s not to love about lentils? I’m sure it won’t come as much of a surprise that Jim chose a big red wine from the Pacific NW, our favorite domestic wine region. Here he is:

Fall Line Exhibition 2007 46% Cab Franc / 22% Merlot / 18% Cab Sauv /
14% Petit Verdot

Fall Line is a great Pac NW find, total vine – to – bottle people. They source quality
grapes from quality regions, don’t screw with ’em, and have a consistently high quality of wine which defies their general $20.00 (Vermont) price point. This wine in particular could have passed for a $65.00 bottle retail. We hit upon Fall Line on vacation a number of years back and have never been disappointed. This 2007 drank strong and wise, not old and flabby, with a wild Pac NW – Bordeaux spin that was old school with new world grapes. The best of both, I think. Leathery, very smooth, slight soft vanilla on cherry and black fruit with a Cab Sauv backbone that was more subtle than a Napa Cab, more Graves (FR) with mineral undertones. Wish we had more, but we only brought the one back from our last vacation. Stood up well against the dish’s flavor profiles. The merlot integrated with the dish, the cab gave it some balls, and the cab franc gave it finesse on top of the petit verdot’s bottom end notes. Good choice for this dish, great choice for anytime.

For our next Vine and Dine, we are cooking the Cassoulette from World Vegan Feast. We’d love to have you join us.

Don’t forget Food Network Friday, which wraps up this Friday. And if you haven’t entered to win Sticky Fingers’ Sweets, now is the time!

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  1. Posted February 6, 2012 at 11:15 pm | Permalink

    I’m not sure if I’m up for the wine portion of Vine and Dine but I was planning on making the Cassoulette sometime in the next week or two, it just sounds so good. I’m going to have to start jotting down these wine suggestions as I tend to stick to the same brands when there’s just so many to choose from.

  2. Posted February 7, 2012 at 3:41 pm | Permalink

    Maggie, we’d love you to join us for the Dine! Wine not required. :)

  3. Posted February 8, 2012 at 3:05 am | Permalink

    Yes MAGGIE! Join in. It’s a great way to break out the cook books.

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