When Liz and I had the idea for the Vine and Dine cookalong, we weren’t sure where it was going to go or how long it would last. We both knew that we wanted to cook more from our cookbooks than we had and thought the idea of matching recipes with wine might entice us to crack those books open. We’ve cooked from many books, and when Liz suggested American Vegan Kitchen, we had no idea it was going to be the last in the series. However, I like that it is working out this way. Liz chose the first recipe, and In2Insight chose the last: Tempeh Stroganoff Stuffed Potatoes.
 First up is In2Insight! We were very happy when he joined it, and I personally love that he focuses on local wines for most of his wine posts. The dry white would be a terrific foil for the rich potatoes. The side salad sounds so fresh and fantastic!
 Vegan Aide, the other intrepid blogger who tackled this last recipe, went with a cab sauvignon. With such a hearty recipe, this sounds like a great choice. Amazingly, Vegan Aide even got an appetizing photo of the potatoes! None of mine were worth sharing.
  Here’s Jim on our wine choice:
 2009 Charles Smith “Kung Fu Girl” Riesling. To wind up Vine and Dine, we went with one of our (if not the) favorite winemaker(s).  Years ago when Charles and K Vintners hit the scene, Tami was doing a ton of research on wine and mentioned that this was the priority winemaker for us to check out, and check him out we did, getting our Ohio store to stock him, and their inevitably selling out his products, making winemaker, store, and us happy campers in the process.  So for years we’ve been getting Charles’ wines and loving them all from the inexpensive (Kung Fu Girl $12.99 Ohio) to his K Syrahs and blends, which can go for up to $120.00 a bottle.  Charles also created the popular “House Wine” series, selling that line off for what I can only assume is his ability to be comfortable and do what he wants to do, which is make great wine and drink it, without rat race winemaker pressures. So the Kung Fu Girl is a Washington State Riesling, with PAC NW mineral, a middle-of-the-body acidity and a light apple, apricot, lemon fruit to it, which complemented the dish and brought forward the tempeh and mushroom and worked with the potato is splendid fashion.  A real winner of a wine.Â
(Note from Tami: Not all of the K Vintner’s wines are vegan. As always, check with the winery or Barnivore. )
This is it. The very last of the Vine and Dine series of cookalongs. While it’s been fun, this concept feels as if it’s run it’s course. While I will continue to occasionally post food and wine pairings, it won’t be as organized as it has been. I hope some of you who took part will continue to do that, too.
Thank you very much to those of you who took part, spread the word, commented, and shared in the project. At this point, I don’t see V and D returning, but who knows? In the meantime, be sure to check out my other wine (and beer) writings at One Green Planet, and follow the new incarnation of Food Network Friday over at Kelly’s blog. You’ll be glad you did!
5 Comments
Agreed! Great way to close the series. It was loads of fun! Thanks, Tami!
Aw, I’ll miss these posts! But now I’m reminded that those taters are on my to-make list! Must make them soon!
Tami, although V&D may have ended, you no doubt have so much more going on, and one can hope that some of it will also make it to your blog.
This cyber post and the physical book, American Vegan Kitchen, are inspirational. Thank you.
oh that sounds SO delicious! love the spuds:)
Vegan Aide, thanks so much for being a part of it.
Bianca, give ‘em a go!
In2Insight, as always, you are incredibly kind. Thank you.
GFHT, you just can’t go wrong with potatoes, can you?