Tag Archives: wine

Seed Food and Wine is not just a festival, we are a movement, a community of ideas and passionate people committed to elevating the conversation around plant-based foods, sustainability, conscious living and the welfare of animals.

200+ exhibitors
10,000+ attendees
40 + Celebrity Plant Based Chefs
30 + VEGAN Experts, Athletes, Authors and Celebrities

Tasting Village
Miyoko’s Kitchen will be there sampling!
November 04, 2017, 11am – 6pm
Location: Mana  318 NW 23rd Street, Miami, FL 33127

Dig into a day-long smorgasbord of incredible food, speakers, demos, shopping, and much, much more! Enjoy free samples all day at the nation’s ultimate event dedicated to plant-based health, wellness and conscious, sustainable living. You’ll get to sip brews at the beer garden, watch chef demonstrations, see celebrity speakers, recharge at the yoga lounge, get pumped at the fitness zone, check out crafts, buy cruelty-free fashion, see some edible garden demonstrations, browse an organic cruelty free beauty bar and sample delicious plant-based treats from over 150 restaurants, bakeries, brands, wines, spirits and juices.

 

 

 

Earlier this year we visited En Garde Winery nestled in the heart of wine country. There we had the great pleasure of meeting En Garde founder Csaba Szakál, a 4th generation winemaker, originally from Hungary. Csaba’s approach to winemaking is a blend of old-world tradition and new-world innovation. Csaba’s wines are all vegan as they do not use animal byproducts (such as isinglass or egg) in the production of fining process.

Not only did we sample several of En Garde’s wines, Csaba paired his wine with a selection of our cheese and the results were beyond words! Watch the replay of the our live video straight from their Kenwood tasting room in Sonoma County California to get the full experience. Wine and cheese pairings are listed below for guidance and reference.

For a limited time (until 12/25/16), En Garde and Miyoko’s Kitchen are offering a very special promotion so you can pair your own wine with vegan cheese:

  • Order $99 or more of wine and get free shipping! Order here: www.engardewinery.com
  • Plus we’ll include a coupon to redeem a FREE Miyoko’s Creamery cheese at your local store.
  • Use promo code: VEGAN

Pairings

 


Black Ash & Pear Crostini

Mt. Vesuvius Black AshWe conclude featuring one of our classic recipes that will pair magically with En Garde’s Tempranillo. Visually this appetizer is a beautiful and intriguing addition to any holiday gathering. The Mt. Vesuvius Black Ash’s black exterior with a slice of buttery pear and glossy red glaze will not only be a visual show-stopper, but hits the palate with a perfect harmony of flavors – tangy, sweet, savory, earthy. And yet it is oh-so-simple to put together!

 

Print Recipe
Black Ash & Pear Crostini with Red Wine Glaze
This elegant hor d’ouervres is easily assembled by topping a thin slice of baguette with a slice each of our Mt. Vesuvius Black Ash and fresh pear, baking it for about 10 minutes until hot, then drizzling it with an easy red wine glaze. It might not stop the show, but it will stop your guests in their tracts as they “ooh” and “aah” as they reach for one … and then another.
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 per person
Ingredients
Red Wine Glaze (from Artisan Vegan Cheese)
Crostini
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 per person
Ingredients
Red Wine Glaze (from Artisan Vegan Cheese)
Crostini
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. First, make the glaze. Combine the wine, sugar, thyme, and salt in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup, about 20 minutes.
  2. Dissolve the arrowroot in the tablespoon of water, and stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside while baking the crostini.
  3. Preheat the oven to 350℉.
  4. Assemble the crostini by placing a slice of Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with a slice of pear. Bake for about 8 to 10 minutes until hot. Drizzle each one with a teaspoon of the glaze, and serve immediately.
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Wine and cheese parties are beginning to seem all the rage at dinners, special events and even on social media lately as vegans (and cheese lovers) the nation over have begun popping corks to serve with their Miyoko’s Creamery cheeses. How exciting! This tickles me pink as this is one of the reasons I set out to create these cheeses.

It all started out in my dorm room almost four decades ago when my roommate and I decided to host wine and cheese parties on Friday nights. (A six-month trek through Europe is what kicked it all off, where lunch everyday was a baguette, some olives, and a chunk of a local cheese.) We knew almost nothing about wine, and our selections were generally limited to things in jugs, characterized by quantity rather than quality. But the cheeses – they were whatever the local cheese monger teased us to try when we walked in with our cherubic faces on Friday afternoons. There, our taste buds were challenged and stretched as we dipped into the realms of tangy, musty, stinky, and funky, as rounds of Brie, Limburger, Chevre, and Tellagio  graced our cheeseboard.

For years thereafter, until I began to transition to veganism in my late twenties, I reveled in entertaining with wine and cheese (and yes, my taste in wine evolved!). Even after becoming vegan, I reminisced about the old days of Gruyere and Comte, and knew that eventually, I’d have to do something about making it more than just a wistful dream.

glass-of-red-vineThe question on everybody’s mind, as they receive their packages of Miyoko’s Creamery cheeses, is how to pair them with wine. This, of course, can be a fun problem to have to solve! While I will delve into some suggestions in a minute, I want to mention that in many of the pairings I have done, I’ve found some surprising combinations of what works. Every Pinot label will be somewhat different, and hence, you might find your bottle pairing better with one cheese than another. My first suggestion is to make it a game, keeping in mind that winning combinations are those that enhance each other and make them taste even better. So to start, take a sip of wine first and savor all of its characteristics. Then take a nibble of cheese, then sip the wine again. See how it changes. You can be your own judge in seeing whether the wine is now the same, better, or worse, or robbed or enhanced of certain qualities.

In my experience, here are some combinations I’ve found to be winners:

French Style Winter Truffle (6) – This rich, buttery, creamy cheese with a hint of the musty earthiness from the mushrooms pairs beautifully with a good Pinot Noir with its complex notes of black cherry and spice, and just a hint of acidity and low tannins. A Petit Syrah is also a good choice.

Mt. Vesuvius Black Ash (Limited Edition) (5) – Try this Limited Edition cheese with a bottle of Zinfandel, where the full-bodied, jammy, blackberry notes balance nicely with the aged tanginess and slightly smoky, spicy notes of the Black Ash.

High Sierra Rustic Alpine (3) – This incredibly buttery, semi-hard cheese with its deep umami flavors pairs well with a rich Chardonnay with a hint of oak, or with a Cabernet Sauvignon when you want to minimize the tannins and bring out it fruity characteristics.  Lighter whites like Semillon or Sauvignon Blanc also play nicely with the buttery qualities.

Fresh Loire Valley in a Fig Leaf (4) – This is a beautiful, complex cheese with a fresh tanginess that stands up to a powerful, full bodied Cabernet Sauvignon with its black currant, tobacco notes, or a classic Bordeaux. This also matches the tart freshness of a Semillon, or can balance a sweeter wine.

Aged English Sharp Farmhouse (7) – The longer you keep this cheese in your refrigerator, the harder it will become and more full-flavored. So depending on how far along it is in the aging process, you’ll want to play around with pairings. The older it is, the bolder it will become, so go to a lighter, less complex wine, where they won’t compete too much, or go for full spiciness such as a Syrah, Petit Syrah or Cabernet Franc. A good ale is also a good bet!

Aged English Smoked Farmhouse (8) – Try dessert wines such as Port or late harvest Zinfandel where the sweetness counterbalances the deep, smoky, savory cheese. A fruit-forward Barbera or Merlot can also be good choices, as would a Riesling or Gewurtzaminer. Like the Sharp Farmhouse, this is a good one to pair with beer as well.

Country-Style Herbes de Provence (9) – Pop open a bottle of champagne or a sweeter Prosecco for this elegant, floral cheese. Don’t be afraid to pair this with bold wines like Syrahs and Cabernets as well.

Double Cream Chive (1) and Sundried Tomato Garlic (2) – Try these creamy, simpler cheeses with your everyday red, a tannic Chianti, or a lighter white, such as Pinot Gris or Sauvignon Blanc.

Cheers!

October 6, 2017

Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

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