We have a winner! Cristy, who said: “I haven’t cooked with wine in a long time. Since I prefer white wine, I’d choose the Sauvignon Blanc and use it in a light pasta sauce of some sort. Adding to risotto does sound delicious! Splash for the food, glass for me… splash for the food, glass for me… Splash for me, splash for me…”
Thanks for playing everyone!
Today’s giveaway is a $30 gift certificate from The Vegan Vine. Yes, my friends, it’s wine country! The Vegan Vine is a family-owned and certified sustainable winery located on the coast of central California. They refine their wines without the use of any animal products. Their whimsical packaging is reason enough to need a bottle in your kitchen today!
Even if you’re not the type of person who likes to talk about the “legs” on a glass of Cabernet, or the citrus undertones of a Chardonnay, wine is a powerful ingredient for any vegan chef. Cooking with a splash (or a glass) adds depth and nuance to stews, sauces and marinades, taking dishes from “I could make that” to “How did you make this?”
Some traditional dishes made with wine are picatta and boeuf bourguignon, which both translate beautifully to plant-based recipes. I always finish off risotto with some white wine. But the question is: How do you cook with wine? To enter this contest, check out the Vegan Vine website, then tell us which of their wines you would use to cook one of your favorite dishes. Of course you’d have to enjoy a glass alongside your meal, too. Or perhaps even while you’re cooking!
The winner will be picked at random by 8 PM EST tonight, October 4th, 2011. This contest is US only. Please don’t forget to fill in your email address, so that we can contact you if you’re the winner. Good luck!
Added bonus: Best use of wine in MoFo so far has to go to Vegans Eat Pencil Shavings, for this Cabarnet Dessert Caviar.
And don’t miss the SuperVegan review of a the Vegan Vine tasting at Candle 79.
Great giveaway! I’d use their Cabernet Sauvignon for red wine marinated tofu!
I’ve never cooked with wine X) BUT I think I’d use the red blend. It has sweet notes of taste.
Sauvignon Blanc to make a white wine reduction sauce for dessert. I have always wanted to make a white wine reduction, but vegan friendly whites are not as common to find where I live . : /
I would use the Red Blend to marinate my spicy tempeh reubens (my favorite sandwich, hands-down).
I want to use the Red Blend to cook Portobellos in and present on a bed of couscous and spinach. Of course, I’d drink the rest of the bottle!
I am a huge fan of Cabernet Sauvignon and finding a vegan-friendly cab sab is pretty difficult, so knowing there is a vegan certified one out there is pretty amazing. I would love to try some of the red wines when stir-frying mushrooms or any kind of stir-fry dish. Oh how about Vegan Sangria with one of their sweeter wines, white or red! That would be amazing!!
That Cabernet Caviar photo is amazing but I am an impatient cook so for me, it would be a Cabernet Reduction for roasted veggies or a Sauvignon Blanc sorbet. But the big problem here is there is not a distributor or retailer in Illinois. I tried this awesome wine at the VVC gala in August and it IS really really good.
I’m thinking the Cabernet Sauvignon for this fantastic red wine braised mushroom and seitan recipe I make. Simmers all day in the slow cooker and makes the house smell amazing! Then again, the Sauvignon Blanc would be great in French Onion Soup. Too hard to choose…
They have a tasty-looking selection. I would use the Sauvignon Blanc for a riff on Pasta Della California made with chrad, lots of shallots, broccoli, and linguine.
I would use the Vegan Vine Sauvignon Blanc
in my delicious Tofu Piccata recipe.
The red wine blend looks delicious. I’d probably use it in a pasta with olive oil and whatever veggies are on hand…but not before drinking a few glasses myself. :)
The Red Blend sounds amazing!!! I would love to try it and if I love it, I would highly suggest it to the Vegan Bar a block away from me, just saying!!!
I would pick the Sauvignon Blanc & make a Picatta.
I would use the Red Blend to make pumpkin pasta sauce or a red wine reduction as a base for a savory sauce. I havent’ had this brand since it’s not available where I live. I’m thinking that even if I don’t win, I’ll probably buy from the site. Supportiving Vegan Businesses rocks.
I would absolutely use the Cabernet, to add depth to my wonderful, homegrown, organic zebra tomato marianara…plus a few crimini & portabellos for a lovely mushroom spin. YUM!
Red Blend, I think. I saw this label not too long ago, & I’ve been wanting to try it!
I would probably make a black cherry bbq sauce with the cabernet sauvignon, then use it to make bbq tempeh sandwiches.
I’d like to make a risotto recipe I learned in Italy with the red wine blend.
I’d like to try the sauvignon blanc in risotto. Yum.
I am just getting into wines! I would like to have a nice glass of the red blend and pair it with pasta! :)
I would love to use the red to make these cookies from tofu for two: http://tofufortwo.net/2009/01/29/chocolate-red-wine-cookies/
Ooooh, I’ve gotta try that Red Blend, or maybe the Cab, no wait, definitely the Red Blend! Red Wine is my favorite, so if I didn’t just drink it all, I’d add it to my tomato sauce, for sure!
Oooh! A little of that Sauvignon Blanc, some garlic, a dab of olive oil, Earth Balance, parsley and lemon and you have a delicious white wine sauce for linguine with fresh veggies! YUM.
i would use the cab sav to sautee mushrooms, onions and spinach for an elegant side to some broiled tofu. easy and sophisticated! note: remaining wine should be drunk with the meal, of course.
Thanks for the giveaway! I’d use the Blanc to make a roasted red pepper and tomato pasta sauce.
The Sauvignon Blanc for piccata, for sure. Breaded and panfried tofu with tons of capers, over greens and garlic mashed potatoes. It’s probably my favorite dish!
I’d use the cabernet for making a chocolate cabernet cake! With maybe an additional red wine reduction (with some sugar added) as a sauce? Mmmm. Winecake.
I’d love the red blend for both sipping and degalizing veggies for a robust marinara!
lesliedoll at hotmail dot com
Great giveaway for a date night at home! I’d use their cabernet sauvignon for a dark and rich bolognese over some pasta. It’d be perfect alongside too.
I love cooking with wine! I’d use the red blend to cook with mushrooms in my Mushroom-Stuffed tomatoes recipe (for Vegan Mofo Day 2): http://lavidavegana.blogspot.com/2011/10/stuffed-tomatoes-vegan-mofo.html
Then, of course, I’d drink the rest (the best part about cooking with wine!).
I’d definitely choose the red blend to create a reduction to drizzle over roasted winter vegetables. The fruity flavors of the wine would enhance the earthiness of the root vegetables and titillate the tongue in extraordinary ways. Yum!
The sauvignon blanc. I’d probably make a lemony risotto with it, since it has citrus tones. But others’ suggestions of piccata are tempting…
I would use the red blend in a pasta sauce with mushrooms and mushroom risotto. I think its flavor would go well with both tomatoes and mushrooms.
The Red Blend to enjoy by the glass after a long week of classes.
Yesterday I made Bryanna Clark Grogan’s cassoulette from World Vegan Feast – but I didn’t have vegan red wine so I had to sub vegetable broth. I know that red wine would have given it a much richer flavor. I wish I’d had it!
I would love to try the Red Blend. I am a berry addict, and the hints of vanilla and cedar sound yummy as well!
I’d use the red blend to make seitan bourguignon–yum!
I think I would use sauvignon blanc to make a white wine cashew cream sauce, with linguini, cut up pieces of nori, and spinach.
The Sauvignon Blanc would go well with my favorite Chickpea Piccata recipe ! YUM! I want!
sauvignon blanc to make chickpea romesco from THE VEGANOMICON………yum!
I would use the cab to deglaze a pot i just fried up a bunch of garlic seitan in then create a roux to put on top of some mashed potatoes!
I’ve used Cabernet in cake and cupcakes, and I’d like to incorporate it into other desserts like pie or ice cream.
Red blend for my stroganoff!
I would use the Cabernet Sauvignon to make a drunken spiced pear and marion berry coulis to go over some cashew-coconut cheesecake!
Cabernet Sauvignon… although I can’t guarantee any of it would actually make it into the food ;)
I would pour some Cabernet Sauvignon into my pasta sauce and let it simmer for hours. And I think that the Sauvignon Blanc would be a good addition to fresh buttercream frosting on top of a fruit filled cupcake. The Red Blend looks like a good one to keep on hand at all times especially in our pasta eating household.
I would use the Sauvignon Blanc to marinate some juillened zuchinni and cucumbers. I would also use a bit of it when soaking my kelp noodles. Drain the noodles, toss in the zuch and cukes, add some cilantro with a bit of lime zest dash of cumin and cayenne.
It’s fall and time for soup! I make a delicious French Onion soup that their Sauvignon Blanc would take up at least another 2 notches! Drooling just thinking of it …
I would use the Sauvignon Blanc in one of my faves – linguine with clam sauce! Yummy!!
I would use the Sauvignon Blanc in tempeh piccata! They all sound great though– red blend with mushrooms? Yes.
I would love to try the Cabernet Sauvignon, I would use it in my vegan speghetti sauce which has lots of mushrooms in it and this wine would bring out the flavors so well, I could also use it for the salad dressing which would tie it all together with similar flavors from the wine. I can’t wait to try something new, thank you!
I’m ALL about the red blend (and I probably wouldn’t share it with anyone in my house because by the time they realized that red wine was purchased, I will have drunk every last drop!)
Hilariously, because I teach at a public high school, I cannot access the Vegan Vine website, because it is filtered as alcohol. Go figure.
However, I’m super-excited to know that there’s a vegan winery, and I would definitely check out the red blend. I love to use red blends in portobello stews.
I’m a biggo giant wine fan, and rarely get to drink white wines, so Sauvignon Blanc it would be!
I would love to try a vegan seitan bourguigon with the red blend wine and buy and extra bottle to share when the meal is done, since the first bottle will be done before it finishes cooking.
I would throw some of the sauvignon blanc into the Mustard-Crusted Tofu with Kale and Sweet Potatos that I am making tonight. Yum!
Without a doubt, it’s going to be the Red Blend.
I’ll use it next time I’m making my mushroom sauce, that can then be used as a base for mushroom soup, or in the shepherds pie I posted on Day One of Vegan MoFo 2011!
And, yes, I’d drink it with the meal.
As the late great Cajun chef, Justin Wilson, always said, “Don’t cook with a wine that you wouldn’t drink.”
I’d use the Red Blend in a spaghetti sauce!
I’d use the Sauvignon Blanc – I haven’t done much cooking with proper “cooking wines”, but find that a white wine adds a great depth to mushroom and squash risotto – great in autumn!
I would use the Sauvignon Blanc and make tofu piccata!!
I would use the Red Blend to make a spectacular vegan French Onion Soup!
I would have to use the Red Blend to make a Chocolate Red Wine Mousse, or the Saunignon Blanc made into a reduction would go nicely drizzled on some fresh fruits.
I would use the Cabernet Sauvignon for some red wine cupcakes and a chocolate red wine mousse. Sounds amazing.
I’m gonna have to go with the majority and use the Sauv Blanc for a piccatta.
Definitely the cabernet sauvignon for a tempeh marinade!
I would use the Cabernet to make a Mushroom Bourguignon.
Don’t pick me, but I wanted to say to check out my interview with the Vegan Vine. Love them!
http://www.onegreenplanet.org/vegan-food/interview-the-vegan-wine-the-first-openly-vegan-wine-company/
I’d love to try their red blend. And, um, I’m not gonna lie… I’d just drink it while cooking!
I want to try them all!! But I’ll start with the Red Blend
The Red Blend for risotto!
I haven’t cooked with wine in a long time. Since I prefer white wine, I’d choose the Sauvignon Blanc and use it in a light pasta sauce of some sort. Adding to risotto does sound delicious! Splash for the food, glass for me… splash for the food, glass for me… Splash for me, splash for me…
They all look great, I’m leaning toward the Cabernet Sauvignon
I would use the red blend to make a rich tomato sauce. It’s been ages since I’ve done that, and I think it’s time to do it again! :)
Wow! This is great! I’ve been wanting to learn to cook with wine, but just can’t get myself to do it when I love sipping on a good glass of wine as is!
Hard choice! I think the Cabernet Sauvignon would be great in a wine-based fruit soup. They had me with the plum overtones. Something special for the holiday!
The Chardonnay- I’d have to use it up, so I’d get to have barley risotto and chickpea piccata in the same week! Oh, and wine poached apples and pears…
Chardonnay for sure, I would put it in a light earth balance sauce with capers and lemon over a breaded Gardein patty with rice!
Oh my goodness, Cab Sav all the way! Anything that’s my favorite to drink has to be good in cooking, right? :)
Sauvignon Blanc for seitan piccata! Unless I drink it all first.
I’d love to try the red blend.
i would drizzle the cabernet sauvignon over a light vanilla cake with sweet “cream” filling, served with fresh blackberries and raspberries.
I would use some of the Cab Sav to make my Seitan Bourguignon and then serve the rest with the meal.
I would use the Red Blend, add berries, and make an awesome sorbet!
I would use the Cabernet Sauvignon in my seitan with shallots and cremini mushrooms dish and I would definitely have a glass of it while cooking the dish.
I have a spinach-mushroom tart recipe that calls for some Sauvignon Blanc, so that’s what I’d jump on!
I think I would choose the sauvignon blanc. It seems like a perfect addition to any yummy vegan risotto! :) Also, that caviar looks awesome. Molecular gastronomy, that is something I have to get into.
I love cabernet sauvignon for seasoning mushrooms!
I would choose Vegan Vine’s Sauvignon Blanc to make Green Apple Sauvignon Blanc Sorbet (using apples from my tree!) :)
I would add the Red Blend to my homemade marinara sauce!
I would use the Red Blend in my hot-pepper basil pasta sauce. Sounds delicious!
I would love to win this! Been wanting to try this brand for some time now!
I’d probably cook with the red blend, beef ragout and drink the cabernet! I love pure organic wines!
I usually go for whites, but I like the idea of the red blend. Sounds perfect to go along with some BBQ tofu and a big pile of smashed ‘tatoes!
I’d go for the Cabernet Sauvignon, but honestly, if I were springing for a nice bottle the only cooking I’d be doing with it is holding a glass while I stirred something else simmering away on the stove.
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