The Vegan Vine Wine Giveaway!

The Vegan Vine Wine Giveaway!

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.

Cabernet Dessert Caviar

And don’t miss the SuperVegan review of a the Vegan Vine tasting at Candle 79.

98 thoughts on “The Vegan Vine Wine Giveaway!

  1. 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 . : /

  2. 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!

  3. 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!!

  4. 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.

  5. 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…

  6. 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.

  7. 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. 🙂

  8. 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!!!

  9. 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.

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. 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!

  15. 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.

  16. 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!

  17. The sauvignon blanc. I’d probably make a lemony risotto with it, since it has citrus tones. But others’ suggestions of piccata are tempting…

  18. 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.

  19. 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!

  20. I would love to try the Red Blend. I am a berry addict, and the hints of vanilla and cedar sound yummy as well!

  21. 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!

  22. 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.

  23. 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.

  24. 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 …

  25. 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!

  26. 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!)

  27. 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.

  28. 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.

  29. I would throw some of the sauvignon blanc into the Mustard-Crusted Tofu with Kale and Sweet Potatos that I am making tonight. Yum!

  30. 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.”

  31. 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!

  32. 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.

  33. 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…

  34. 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! 🙂

  35. 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!

  36. 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!

  37. 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…

  38. Chardonnay for sure, I would put it in a light earth balance sauce with capers and lemon over a breaded Gardein patty with rice!

  39. i would drizzle the cabernet sauvignon over a light vanilla cake with sweet “cream” filling, served with fresh blackberries and raspberries.

  40. 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.

  41. 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.

  42. 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!

  43. 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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