WHEW! and WHEW again! We made it through another Passport! This year we had so much fun developing recipes that focused on earth-friendly, non-meat recipes. So many people, including myself, are guilty of thinking that the best pairing with wine is meat. It’s my go-to thought. But there are many fabulous recipes that pair beautifully with wine, and this year, we featured 3. As always, we had many requests for the recipes, and we promised to provide them! Bon Appetit!
Sweet Potato Fries, Dipped two ways!
Vegan Ginger/Soy Aioli
1 cup veganaise
1.5-2 Tbsp minced ginger
1-1.5 Tbsp Soy or Tamari sauce
Squirt of Lime Juice
Having just finished the Portopia experience (of food and wine pairings) last weekend in the cellar, it’s time to talk about Madroña’s second tasting in our educational series—our 19th annual Quintet tasting (March 16th and 17th). (Already know you want tickets, Click Here!)
OK, so as I get a little older, I like to point out (especially to our kids) that my age has brought on a maturity that needs to be ‘respected’! OK, so that’s probably pushing it a bit, probably since I don’t think I’ll ever mature past 12 years of age. But when it comes to wine, especially well-made wine, a hint of age does definitely bring out something in the wine that deserves respect (and enjoyment).
What is Portopia? It’s a walk-around event featuring daring pairings with our New-World Port. We feature four small sessions to give you plenty of time to enjoy the experience.