SEM IGUAL VINHO VERDE WITH PEIXE CALDINE

In August, when most of the N. hemisphere is in the peak of summer, the #WinePW crew are appropriately exploring Vinho Verde DOC, a virtually unlimited buffet of refreshing summer sips. If you'd like an invitation, check out co-host Cindy's invitation post and then join us on Twitter on 8 August 2020 at 8 AM PST to be enlightened about all things Vinho Verde and food pairings at hashtag #WinePW! Thanks Cindy and Liz, for hosting this event!

A sneak peek short-list of what everyone's pairing with their Vinho Verde is here:

• Camilla at Culinary Adventures with Cam shares Foods from Around the World Paired with Pink Wines from Portugal
• Event co-host Cindy at Grape Experiences, I’ve been reminiscing upon last fall’s work trip where I spent A Beautiful Morning at Quinta da Aveleda in Vinho Verde 
• Event co-host Liz Barret of What’s In That Bottle? is thrilled with Va Va Va Vinho Verde: the Portuguese White That Wows
• Robin of Crushed Grape Chronicles answers What is Vinho Verde? 5 things I didn’t know about this perfect summer wine
• Wendy at A Day in the Life on the Farm savors Tomato Poached Cod with Vinho Verde Wine.
• Linda at My Full Wine Glass realizes that Distinctively ‘laurel” Vinho Verde Delivers with Seafood and Salad
• Nicole at SommsTable is loving Vinho Verde and Simple Seafood Feast
• Payal at Keep the Peas is pairing Sem Igual Vinho Verde with Peixe Caldine
• Gwendolyn at Wine Predator says Vinho Verde: A Green Wine That’s White from Portugal Paired with Tuna, Tomato, Basil, Orzo #WinePW
• Martin at Enofylz is Pairing Maria Papoila Vinho Verde with Summer Pizza
• Susannah at Avvinare explains how Vinho Verde Meets Homemade Sushi
• Terri at Our Good Life savors Scallops, Smashed Peas and a Great Vinho Verde
• Pinny at Chinese Food and Wine Pairing achieves A Successful Hunt Down of a Red Vinhao Escolha from Vinho Verde DOC #WinePW 

VINHO VERDE (VEEN-yo VAIR-duh)

https://vineyards.com/wine-map/portugal/norte

The largest of Portugal's DOCs and perhaps the least known globally, Vinho Verde is in cool, wet, verdant NW Portugal bordering Spain. A DOC since 1984, the region has approximately 52,000 acres of vines, 19,000 producers, 93 million liters produced per year, 100 export markets, and 45 indigenous grape varieties.

Although Vinho Verde translates to "green wine" in English, the wines of Vinho Verde DOC and its 9 sub-regions regions are in fact not green. It's a debate, but the name is a hark back to either the astringent nature of the wine that is produced from high-acid grapes with limited ripening, or the lush green region that is Vinho Verde. The arrival of maize in the 16th century shifted all attention to farming it and grape vines were relegated to side spaces... trees, walls, hedges, or pergolas, thus requiring ladders to harvest. Some small producers still train vines up heights, although most wine houses have switched to the typical low-trained vine method.

Most wines are still, but fully sparkling wines have been permitted since 1999 and both are now made in Vinho Verde. A majority - 86% - of the Vinho Verde wines are made from white grape varieties, with reds and rosés in the remaining 14%. The most popular indigenous varieties found in Vinho Verde are white grapes Alvarinho, Arinto, Avesso, Azal, Loureiro and Trajudura. Red varieties include Espadeiro, Padeiro and Vinhão. Blends are quite common, almost the norm, since sun exposure is limited and grapes don't ripen as they would in drier, sunnier regions. But Vinho Verde winemakers take advantage of the weather and different levels of aromatics, acidity, fresh fruit notes, and body that each varietal offers to create puckeringly refreshing wines with a prickly natural fizz when made the traditional way. Some winemakers do add carbonation to mimic the traditional-but-increasingly-rare in-bottle malolactic fermentation.

PORTUGUESE STATE OF INDIA (ESTADO PORTUGUÊS DA ÍNDIA)

The Portuguese sailed to India in the late 1400s primarily to buy spices and take back to Europe for trade. Inevitably over time they set up headquarters in Goa on the SW coast of India, laid claim to a few other territories, effectively established a small colony in India, and remained until 1961. They left a cultural and culinary mark on areas they colonised, and in fact Portuguese is still spoken in some of those areas. This is especially true in Goa, their first Indian HQ. Since Vasco de Gama and the others who came to India were Catholics, they had most influence on the Catholic Goan population.

With regards to culinary tradition, perhaps the most well-known dish is the fiery vindaloo which is derived from the Portuguese Carne de Vinha d'Alhos, a dish made of pork cooked with garlic and wine (replaced by vinegar in India). In Goa it was enhanced with spices and that is the version that has prevailed around the world. SW India is a rice eating culture since that is what grows there easily. But the Portuguese brought leavened bread to the region and it traveled north to Mumbai and a bit beyond, where it is still called pão, the Portuguese word for bread. They also introduced to India chili peppers, potatoes, and tomatoes, which have left an indelible mark on Indian cuisine.

Fun Fact: Prior to chili peppers, black pepper was the primary source of heat in Indian food and it wasn't used so much for heat as it was to balance other spices and flavours. In Ayurveda, black pepper still reigns supreme, so traditional Indian food, which is  very seasonal and based on Ayurvedic principles, is mild, flavour-balanced, vegetarian, generally excludes tomatoes and chili peppers and focuses on the many benefits of spices including black pepper. Indians have been cooking this way for tens of thousands of years so we don't usually analyse the traditional food combinations but they're deeply ingrained in us since we eat that way daily.

For my Vinho Verde pairing, I settled on fish caldine, a beloved Goan Catholic dish that is derived from the Portuguese fish stew, caldeirada, but adapted to local Goan tastes and ingredients. Traditionally, caldine includes black pepper as the only spice, although some cooks add a chili pepper or two. Overall it is meant to be a mild dish, always prepared with freshly extracted coconut milk and seasonal seafood.

THE WINERY + THE WINE + THE FOOD PAIRING

Per the winery, Sem Igual means without "igual" (equal in English). The name was chosen to define a Vinho Verde that is different from the popular fizzy and sweet style, but still made with the local grapes. The vineyards are on 10 hectares located in the heart of Vinho Verde, 30 min. from Porto where the family has produced wine since the 18th century.

However, in the younger generation, owner João Camizão decided to depart from the usual. Previously in his career, when on a telecom assignment in India, he decided to continue the family heritage but with a new series of wines that would be unique. Thus Sem Igual was born; the first vintage of Sem Igual was in 2012. Given that a mere 1,000 bottles of the 2018 Sem Igual were produced, I feel quite fortunate to have snagged one.

2018 Sem Igual "Sem Mal" Vinho Verde DOC

70% Azal, 30% Arinto

11% ABV | SRP $25

Vinification:

After an initial 10 day ferment, the wine is bottled to allow malolactic fermentation in bottle which results in a natural delicate fizz, no added sulfites, no filtration. According to the cut sheet, "Before pouring Sem Mal, you need to gently shake the bottle to homogenize the wine."

Soil:

Granite and gravel, vines ranging from 6 to 70 years. The grapes for this wine came from a 4 year old vineyard

Colour:

Cloudy, pale yellow, very fine bubbles

Nose:

Lemons, a hint of wet stone, wet earth

Palate:

A bracing acidity thanks to the two high-acid grape varietals used in this wine. Decidedly dry but balanced, took a little time to open up. Mainly ripe lemons, wet stone minerality, and a hint of tart green apple with skin. Overall a balanced wine with a welcome lingering finish. The bubbles are not intrusive at all, and make each sip delightful. This wine is made for fresh seafood on a warm summer's day! If I can get my hands on another bottle of this vintage, I'd pair it with oysters on-the-half-shell and a saffron mayonnaise.

Pairing:

We enjoyed it with Peixe Caldine, an Goan-Portuguese seafood stew that I made with shrimp. The mild sweet shrimpy flavour with the mix of warm spices and vinegar softened by the coconut milk beautifully complemented the earthy, citrusy, medium-full-bodied, spritzy Vinho Verde. This would also be good with rice, as many Goans eat it, but we loved it with bread. Pão would be the ideal bread but I'd forgotten to make it so we had it with the last of a baguette and a homemade Pullman loaf that I had made in a style similar to Indian bread aka pão. If you are a seafood lover, you can't go wrong with this one!

THE RECIPE

PEIXE CALDINE (PEIXE CALDINHO)

makes: 3-4 servings

Sauce

- 1 tin/~400 ml coconut milk

- 1 in. piece ginger, peeled

- 3-4 garlic cloves, peeled

- 1 tbsp coriander seeds

- 1 tbsp cumin seeds

- 2 tsp turmeric powder

- 1-2 tbsp freshly ground black pepper

- (optional) 1 in. piece chili pepper (Indian, chile de arbol, Thai, or serrano chili)

The Rest

- 1 lb wild shrimp, cleaned and deveined

- 1 medium onion, diced

- 1 large/2 medium ripe tomato, chopped

- 3 cups shredded green cabbage (OR 2 cups shrimp-sized chunks of not-too-watery vegetables like carrots, pumpkin, potatoes, sweet potatoes, etc.)

- 1 tbsp coconut oil

- 1 tbsp salt (+to taste)

- 1 tbsp cane sugar

- 1-1/2 cups water

- 1 tbsp white wine vinegar (+to taste)

1. Open the tin of coconut milk and skim the creamy part off the top into a small blender (or smoothie) jar. Add the rest of the Sauce ingredients to the jar and blend into a smooth paste.
2. Heat the coconut oil in a medium pan and when it's hot add the chopped onion and salt. Stir and cook until the onions are softened.
3. Add the tomatoes and cook until they're very soft and the juices are nearly evaporated.
4. Add the cabbage, 1/4 cup water, and mix well. Let it all cook on medium heat until the cabbage softens. Stir every 2-3 min. so nothing sticks to the pan.
• IF USING OTHER VEGETABLES: add to the pan and cook for 3-4 min. then add 1/2 cup water, cover, cook until vegetables are just tender. Don't overcook or they'll become an unsightly mash.
5. Turn the heat up to med-high and add the shrimp, the remaining coconut milk (the watery part left after skimming the cream off the top), sugar, and the rest of the water. Bring to a boil and let it cook for 5-7 min. or until the shrimp are nearly cooked.
6. Add the blended Sauce and boil for 3-4 min. Lower the heat to a gentle simmer and add the white wine vinegar, stir well, cook for 3-4 min.
7. Taste the sauce and adjust the salt, sugar, vinegar, and black pepper to taste. The sauce should be neither too spicy nor too tart.
8. Take off the heat and serve with Goan/Indian pão or other bread.

MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

I *love* stews and soups. This is one of my all-time favourite stews and I don't know why I haven't shared it here! It's so delicious and versatile. I typically make this vegan version unless meat-eater friends are coming over then I make it with lamb, chicken, venison, elk, etc. I've never made it with fish but I think it would be superb!

Use any vegetables you've got or want to use. Swap the sweet potatoes with a winter squash like butternut, kabocha or acorn. Swap the meat for tempeh or add in sliced boiled eggs just before serving. The variations are endless! For the brave of tongue, add in a chopped habanero while sautéing the vegetables.

MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

makes: 6-8 servings

- kernels from 1 ear of corn (or approx. 3/4 cup corn kernels)

- 2 small sweet potatoes, peeled and chunked

- 1 med. potato, chunked

- 3 carrots, chunked

- 2 cups cauliflower florets

- 1 cup young shiitake mushrooms (or 1 cup any mushrooms)

- 2 cups diced capsicum

- 3 cups chopped kale (or any greens)

- 2 cups chopped or lightly crushed tomatoes

- 1/2 cup peanut butter

- 2 leeks, sliced (omit if not available)

- 1 large onion, diced

- 1 tbsp. minced ginger

- 1 tbsp. minced garlic

- 1 tbsp. fresh thyme (or 1 bay leaf, or 1 tsp. dried thyme)

- 1 tbsp. coconut oil (or any oil of choice, not olive oil)

- 4-5 cups water (or vegetable broth)

- 1-2 tbsp. salt, adjust to taste

- 2 tsp. red chile powder (adjust to taste)

- 1 lemon, juiced

- garnishes (as many as you wish): sliced boiled eggs, chopped peanuts, fried onions, parsley, cilantro, sliced chiles, flaked coconut

1. On medium-low, heat the oil in a heavy bottomed large pan. Add the onions, leeks, garlic, and ginger and sauté until translucent.
2. Turn the heat to medium and add the carrots, potatoes, sweet potatoes and kale and sauté for 3-4 minutes. Add the rest of the vegetables and sauté for 5-7 minutes. Turn the heat up to high, add the water (or broth) and the thyme (or bay leaf). Once everything starts to bubble, turn the heat down to medium.
3. Add the tomatoes, peanut butter, chile powder, and salt. Let everything cook for 10-15 minutes until the vegetables are cooked, stirring occasionally. Adjust salt and spice to taste.
4. Turn the heat off, stir in the lemon juice, and let the stew rest for 10 minutes.
5. Serve over rice or bread and garnishes of choice.

RED RICE AND VEGETABLE THAI CURRY STEW

This gluten-free one-pot meal is bursting with flavour and vegetables! It's a frequent work lunch for me, and it freezes really well if you want to do that so you can have a grab-and-go meal ready anytime. I used spring vegetables I had in the fridge, but you can use any seasonal produce - can't go wrong. Adjust spice levels to taste, and even top with sliced fresh chiles if you want!

Red Rice and Vegetable Thai Curry Stew

makes: 6 servings

- 3 cups cooked red rice (or black, brown or any other unpolished rice)

- 1 medium onion, diced

- 3-4 cloves garlic, minced

- 2-3 green chiles, chopped

- 1 tbsp. grated ginger

- 4-5 cups chopped greens (chard, spinach, kale, collards, beet/radish/mustard greens, etc)

- 1 bulb fennel, diced

- 1 cup diced celery

- 2 sweet potatoes, peeled and cut into chunks

- 2 potatoes, peeled and cut into chunks

- 1 capsicum, cut into chunks

- 1-2 carrots, diced

- 1 tbsp. cold pressed coconut oil (or ghee, safflower/sunflower/peanut oil - not olive)

- 2 tbsp. Thai red curry paste

- 1 tbsp. Thai palm sugar (or Demerara sugar)

- 5-6 cups vegetable stock (or water)

- 1 tbsp. salt

- 1 tbsp. crushed red chile

- a handful of mint and cilantro leaves, coarsely chopped

- 2 limes, halved

1. Heat the oil in a large pan and sauté the red curry paste over medium-low heat. If it starts to stick, add a bit of stock and stir to mix. When it's fragrant add the onions, garlic, ginger, and chiles and sauté till the onions are soft.
2. Add the vegetables except the greens and stir. Turn the heat up to medium and cook for 5-7 minutes, stirring occasionally so the vegetables don't stick to the pan. Add the greens and mix. Cook for 2 minutes until the greens are just wilted. Mix in the cooked rice. 
3. Add 1/2 of the stock and mix to combine. Cook everything until the potatoes are cooked through.
4. Add the sugar, salt, crushed chile and mix. After the sugar dissolves, taste and adjust seasonings.
5. Remove the stew from the heat and squeeze in the lime.
6. Serve in bowls and garnish with the cilantro and mint. Pass around extra lime wedges.

IRAQI AUBERGINE AND LAMB STEW

My favourite cuisines other than Gujarati are - in no particular order - French, Arabic (from Levantine countries), Afghani, Persian, Mexican, Greek, Italian, and Japanese. I love cuisines that effortlessly combine ingredients to create deep complex flavours. Especially cuisines that have a variety of vegetarian foods, since I am mostly vegetarian and seldom cook meat at home.

This delicious sweet and tangy Iraqi lamb stew is not vegetarian, but it contains a small enough bit of meat to remain light on the body. It's also very versatile - this time I made it with lamb because I needed to use up some leftover ground lamb but I usually make it vegetarian. I find that the split yellow peas add enough meatiness to make a substantial stew - it makes a great meal with bread or rice and of course, a small crisp salad. 

Iraqi Aubergine and Lamb Stew
makes: 4 - 6 servings

- 1 large aubergine, cubed
- 2-1/2 tbsp. salt

- 4 tbsp. olive oil
- 1 med. zucchini, cubed
- 1 potato, cubed
- 2 carrots, cubed
- 1 bulb fennel, cubed

- 1/3 lb. ground lamb

- 1 large onion, diced
- 2 cloves garlic, minced

- 4 tbsp. pomegranate molasses

- 1/2 cup dried yellow split peas, soaked in cold water for 8 - 12 hours

- 4 dried red chillies

- 2 tsp smoked paprika
- 1 tbsp. chilli flakes or powder

- 2 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/4 tsp ground cardamom

- 1/4 tsp ground cloves 
- 1 tsp freshly ground black pepper

1. In a colander, mix 2 tbsp. salt into the aubergine cubes. Let the aubergine sit for about 30 minutes until the bitter juices run out. Squeeze the cubes to remove any water that didn't drain out, and pat dry.
2. Preheat the oven to 375 F / 190 C. Mix the aubergine cubes with 2 tbsp. olive oil and bake for 15 - 20 min. or until tender.
3. While the aubergine is baking, heat the remaining 2 tbsp. of the olive oil in a large pan on medium heat. Add the dried chillies, onion, and garlic and sauté till the onion is translucent.
4. Add the lamb and cook for a few min. till the lamb is evenly browned, breaking up large chunks with a spoon. Add the split peas, all the vegetables (except the aubergine, which is still baking!) and the spices and stir to mix well. Turn the heat to high and add 2 cups water. Cook on high for 5 min. Reduce the heat to low, stir in the baked aubergine, pomegranate molasses, and remaining 1/2 tbsp. salt and cook till the vegetables are done, about 20 - 30 min., stirring occasionally.
5. Turn the heat off and adjust salt if needed. Serve with any Arabic bread or rice.

CRANBERRY BEAN, ROASTED CORN, AND SWEET POTATO STEW

I always fall for good looks. Cranberry beans, or borlotti beans in Italian are probably the most beautiful of all beans, with gorgeous pink streaks all over their cream background. The flavour is quite creamy and subtle, and although they are related to kidney beans, they taste totally different. I would not recommend substituting kidney beans in this recipe.

Sorry for the blah photos, but I was really short on time when I was making this stew.

Cranberry Bean, Roasted Corn, and Sweet Potato Stew

makes: 4 servings

- 1 tbsp. coconut oil

- 1 small onion, diced

- 3 cloves garlic, minced

- 1 tsp. smoked paprika

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper

- 3 plum (or 10 cherry) tomatoes, chopped or pureed in a food processor

- 2 cups (or 1 can) cooked cranberry beans

- 3 cups vegetable stock

- 2 cups sweet potato, peeled and chopped into 1-1/2 in. cubes

- 1-1/2 cups roasted corn kernels (fresh or frozen, like the ones from Trader Joe's)

- 1/4 cup fresh cilantro, chopped

- salt and crushed red pepper, to taste

1. In a stock pot over medium heat, sauté onions in coconut oil for a few minutes, until translucent.

2. Add garlic and cook for 1 minute or until fragrant.

3. Add sweet potato and stir, cook for 3-4 minutes.

4. Stir in smoked paprika, crushed red pepper, cumin, oregano, tomatoes, and beans, and cook for 5 minutes.

5. Add vegetable stock and 1 tsp. salt.

6. Bring to a boil, and then lower heat and simmer uncovered, for 15 minutes or until sweet potatoes are tender.

7. Add roasted corn and cilantro, and simmer for another 5-10 minutes.

8. Add salt and additional crushed red pepper to taste.
9. Garnish with fresh cilantro. 
10. Serve with bread, white or wild rice, quinoa, millet, or salad.

Notes:

1. Add diced carrots if you have them.
2. Since olive oil is unstable and oxidizes at high heat, I use coconut oil for sauteeing usually. Unless I'm making something where the coconut oil flavour won't match the ingredients.