This 100% plant-based ‘quiche’ is made with chickpea, or gram flour. It’s a favourite of ours at Beaufort because it’s simple, satisfying and really tasty. It pairs perfectly with 2017 Pinot Gris – a 100% Island-grown single varietal. A short stint on Ortega lees in Hungarian oak barrels creates a round finish, albeit with a bright and punchy zing to compliment the savoury flavours in the ‘quiche’.

You will need enough pastry to fill a 20cm pie case. Blind bake the pie crust at 370F for about 10 minutes, or until the edges of the crust are just starting to golden. Set it aside ready for filling.

INGREDIENTS

1 tbsp olive oil

1/2 small onion, finely sliced

3-4 dried shiitake mushrooms, rehydrated and finely sliced

2 tsp fresh thyme leaves

1 cup chickpea flour

2.5 cups water

1/4 tsp turmeric

1.5 tsp salt

2 tbsp nutritional yeast

black pepper

METHOD

1. Preheat your oven to 370F. Heat the olive oil in a frying pan and add onion. Fry for 3 minutes over a med heat until the onions are soft and translucent. Add the shiitake mushrooms and fry for another 5 minutes, stirring often. Remove from heat, and sprinkle over the thyme leaves. Set aside.
2. In a small bowl, combine the chickpea flour with 1 cup of the water (cold), the salt, pepper, turmeric and nutritional yeast. Whisk to ensure there are no lumps. Set aside.
3. Bring the remaining 1.5 cups of water to the boil in a saucepan. When boiling, pour in the chickpea batter, stirring constantly. Reduce the heat to a low simmer and continue stirring until the batter thickens – this will take about 2 or 3 minutes. Continue to cook over the lowest heat for about 10 minutes, stirring regularly to prevent the chickpea filling from catching on the bottom of the pan.
4. Spoon the mushroom and onion mix into your prepared pie crust and pour over the cooked chickpea filling. Tap the pie case gently against the countertop to evenly distribute the filling. Bake at 370F for 25-30 minutes or until the top is golden. Remove from the oven and brush the top with a little olive oil. Allow to cool and set completely before serving. Serve with a big leafy salad and chilled bottle of Pinot Gris.

Our cool Island climate is perfectly suited to growing aromatic whites with plenty of structural acidity. If you’ve enjoyed a zingy Vinho Verde, Grüner Veltliner, Furmint, or perhaps a trenchant Basque Txacoli, you might agree that these wines are incredibly food friendly. The same is quite true of many of Vancouver Island’s crisp, dry whites. If you happen to visit the Beaufort tasting room on a day when Petite Milo is in the line up, prepare for an enthusiastic endorsement of this Blattner hybrid. Tailored to suit our coastal climate, this early ripening variety has a beautiful, green character and aromas of lime, green rhubarb and hops. With great structure and balance, and captivating aromatics, this dry white wine is quickly gaining a following among wine enthusiasts looking for something new. We recommend pairing it with zippy flavours – like a fresh pita loaded with falafel, hummus, pickled veggies and hot sauce. You’ll need a food processor for this one…

INGREDIENTS (makes about 20 falafel)

200g dried chickpeas, soaked in a large bowl of water overnight

1 small onion, grated

1 tablespoon of ground flax

2 cloves garlic, finely chopped

1 handful parsley, finely chopped

1 handful cilantro, finely chopped

2 tablespoons flour

1 tsp ground cumin

1 tsp ground coriander seed

1tsp paprika

1 tsp salt

1/2 tsp black pepper

1tsp baking powder

Canola or sunflower oil for frying

METHOD

1. Drain the chickpeas and discard the water. Pulse the chickpeas in a food processor until they resemble rough breadcrumbs. You don’t want a paste here.

2. Place the pulsed chickpeas in a large bowl and add all of the other ingredients. Mix well with a wooden spoon until combined. Chill the mix for about 1 hour.

3. Using 2 spoons to form quenelles, or slightly wet hands to create balls, form the mix into individual falafels. The falafels should hold together well. If the mixture appears too dry, add a little water; if it seems too wet and sloppy, you can add some more ground flax and/or flour. This is a very forgiving recipe!

4. Heat the oil in a heavy bottomed pan until it reached 350 degrees F. Fry the falafel in batches until golden brown and cooked through (approximately 5 minutes). Drain on kitchen paper and keep in a warm oven until ready to serve.

5. To serve: Stuff a warm pita with 3-4 falafel and LOAD it with pickled red cabbage, cucumber, pickled jalapeños, sliced green onion, hummous, unsweetened coconut yogurt, tahini and hot sauce.

Dark chocolate, though delicious, can pose a challenge when paired with dry red wines. Dark and extra dark chocolate, with their high percentages of cocoa, can taste bitter. Pairing a bitter chocolate with a particularly dry and tannic red is not the most desirable combo but there are other options! Try pairing darker chocolates with reds that are lower in tannin, and/or reds that contain slightly higher residual sugar. Hybrid red varieties like Marechal Foch, Leon Millot and Cab Libre are just the ticket due to their low tannin profiles so why not give this super easy truffle recipe a whirl and pair these addictive chocolaty morsels with a glass of Beauhemian. Beaufort Beauhemian is a blend of Marechal Foch, Cab Libre and Syrah. It delivers notes of ground coffee and red liquorice, with a little bit of spice on a fine balanced finish.

INGREDIENTS makes about 40 truffles

240ml full fat coconut milk

2 tablespoons of coconut oil

300g dark chocolate (70-80% works!), broken into pieces

1 tsp vanilla extract

1 tablespoon of cooled espresso

4 tablespoons of maple syrup

1 handful of chopped hazelnuts

1/2 tsp sea salt flakes

dark cocoa powder to coat (4-6 tablespoons)

METHOD

1. Place the chocolate and coconut oil in a large glass bowl. Heat the coconut milk until just boiling and pour over the chocolate and coconut oil. Stir gently until the chocolate has melted.
2. Next, whisk in the vanilla extract, cooled espresso and maple syrup – the mix might look like it has split but keep whisking and it will come back together!
3. Line a square cake tin (8″x8″) with foil and pour the mix into the cake tin. Place in the fridge to firm up just a bit – an hour or so. The top needs to be from enough to support the chopped hazelnuts so that they don’t sink into the chocolate.
4. When the top is just set, sprinkle the chopped hazelnuts and salt flakes on top and gently press down. Return the cake pan to the fridge to set fully (at least 4 hours, but over night is best).
5. When the truffle mix has set, turn out from the pan and peel off the foil. Cut into cubes and, using a fine sieve, dredge in cocoa powder. Voila! The truffles will keep in the fridge for 10 days or so in a sealed container.

Awwww yes! This is one crowd pleasing burger that will have your BBQ buddies begging you for the recipe. 100% plant based sweet and smokey beet burger – add sliced and pickled jalapeños for some heat and try it along side our soon-to-be-released 2016 Franc Merlot. This classic blend of Cabernet Franc (50%) and Merlot (50%) is all at once savoury and fruity! A robust, dry red with aromas of cinnamon, coffee, ripe red currant and blackberry.

Stay tuned for more info on our NEW releases! 7 new Beaufort wines will be coming your way in early May. Follow us on Instagram, like us on FB, and of course, check back right here!

INGREDIENTS (makes 4 patties)

2 cups of raw beet root, peeled and 1/2″ cubed,

1 tbsp olive oil

1 cup cooked quinoa (red or white)

2 tbsp milled chia seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp flax seed

1 tbsp coconut oil, melted

2 tsp lemon juice

1/4 tsp each of ground cumin, chilli flakes & oregano

salt and pepper

2-3 tbsp bread crumbs (may or may not be required)

METHOD

1. Toss the beet cubes with olive oil and roast in a preheated oven (350F) for 30 minutes. Remove from the oven and allow to cool. Turn the oven up to 375F.

2. Place the cooled beets in a food processor and pulse a couple times until you have small chunks (you don’t want a puree here!).

3. Transfer the beets to a bowl and add all of the other ingredients, except the breadcrumbs. Mix well. At this point you can judge the consistency of the mixture; if it appears too wet, add some bread crumbs. If it appears too dry, add a little water.

4. Using slightly wet hands, shape 4 patties and place them on a lined baking sheet. Place in the oven for 10-15 minutes per side. 10 minutes per side is enough if you want to finish the patties on the barbecue! The beet burgers hold up better if they are baked first before barbecuing as it can be tricky to handle them on the grill as raw patties.

5. Dress your beet burgers with a sweet and smokey BBQ sauce, some finely sliced red cabbage and a couple of pickled jalapeños. Serve in a toasted bun.

Oh hello! We’ve added a couple new categories to this section of Beaufort’s website to include 100% plant-based recipes and pairing suggestions for our wines. We will upload tasty (and tested!) recipes often so be sure to check back regularly. Each recipe heading will include a Beaufort wine pairing suggestion, making it easy to find the most delicious dish for your favourite Beaufort blend or single varietal.

Our first recipe is for Chana Masala; a plant-based stew of chickpeas, tomatoes, ginger and cilantro. You can adjust the spice level to your taste, but we think a spicy version is tops paired with our soon-to-be-released 2017 Borealis. Estate-grown Siegerrebe and Schonburger, together with Island-grown Ortega and Epicure, give this off-dry white lots of floral and spice notes and fine mid-palate softness courtesy of partial fermentation in Hungarian oak barrels.  In the glass, elderflower aromas give way to more delicate honeysuckle, jasmine and bay. Try Borealis paired with a spicy chana masala for a complimentary conversation between delicate sweetness and tingly spice.

Stay tuned for more details on our 2017 vintage whites, set for release in early May 2018!

INGREDIENTS (serves 6-8 as part of a main)

3 tblsp coconut oil
1 medium red onion, finely sliced
1 tblsp ground cumin
1 tsp sea salt
6 cloves of garlic, minced
2-3 tblsp fresh ginger, finely grated
1 or 2 fresh green chilies, serrano or jalapeno (with or without seeds depending on your desired level of spice!)
1 tblsp ground coriander
1 tsp smoked sweet paprika
1 tsp ground turmeric
800ml of canned tomatoes (1 large can)
2 cans (2 x 398ml) of chickpeas, drained
1 tblsp garam masala
1 tblsp brown sugar

1 large handful of fresh cilantro, roughly chopped
Juice of 1 large lemon or 2 limes, to taste

METHOD

1. Heat a large cast iron pan over medium heat. Once hot, add coconut oil, onion, cumin and salt. Cook for 2 mins while stirring.

2. Place garlic, ginger and green chilies in a food processor to pulse into a paste. Then, add to the pan with the onions. Stir well.

3. Next add ground coriander, paprika, and turmeric and stir to coat.

4. Next add the tomatoes and chickpeas. If the mixture looks a little too thick, add a cup or two of water or vegetable stock. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a gentle simmer (uncovered) for 15-20 minutes. Stir occasionally.

6. When the chana masala is thickened and bubbly, stir in the garam masala & sugar. Taste and adjust seasoning as required.

7. Remove from heat and stir in some lemon or lime juice and garnish with lots of chopped cilantro. Serve over rice or veggies for a hearty and delicious main.