January's Eat This! Drink That! 

Think Green!

With the holidays in the rear-view mirror, many of us have committed to New Year’s resolutions! If you’ve pledged to go a little bit more green this year, choosing organic wine is a great place to start.

To be considered organic, the wine must be produced with organically grown grapes. Organic producers tend to spray their vineyards less and can’t use some pesticides, herbicides or synthetic fertilizers. Certified organic wine doesn’t use genetically modified organisms (GMOs) and often have lower sulphites.

Start the New Year with meals using fresh and nutritious ingredients paired with a glass of organic wine you can feel good about!

Pasqua Capitolo 104 Organic Chardonnay Grillo

This wine shows fruitiness of citrus, grapefruits and ripe apples with a touch of ripe peaches and almonds. A crisp acidity guarantees a long and harmonious finish.

El Convertido Organic Verdejo

This is a fresh and fruity Spanish white that has flavours of gooseberry, green apple and notes of citrus.

Pata Negra Apasionado Organic Monastrell

Pata Negra Apasionado Organic is an intense wine with aromas of ripe red fruit, such as cherry and plum. On the palate it shows the pure expression of Monastrell.

Hacienda Terra d'Uro URO Tempranillo 2016

94 points James Suckling

Lots of plum, floral and light vanilla aromas follow through to a full body with round, polished tannins and excellent intensity.



Mediterranean baked cod

Author: The Mediterranean Dish

Wine pairing: Pasqua Capitolo 104 Organic Chardonnay Grillo

Download the recipe card!

Serves: 6 Prep Time: 10 mins Cook Time: 15 minutes


  • 1 ½ lb cod
  • Kosher salt and ground black pepper
  • Extra virgin olive oil
  • Juice of ½ lemon more for later
  • 8 ounces cherry tomatoes, halved
  • 3 ounces pitted olives, halved
  • 3 tbsp minced red onion
  • 4 to 5 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 2 tsp dried oregano


Step 1:

Heat the oven to 425 degrees F.

Step 2:

Pat the fish dry and season with salt and pepper on both sides. Brush a baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.

Step 3:

In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle of extra virgin olive oil, toss to combine.

Step 4:

Pour the tomato and olive mixture over the fish. Bake in the heated oven for 15 to 20 minutes.

Step 5:

Remove from the heat and serve.

Vegan Tofu Tacos

Author: Nora Cooks

Wine Pairing: El Convertido Organic Verdejo

Download the recipe card!

Serves: 4 Prep Time: 15 mins Cook Time: 35 mins


  • 1 tbsp olive oil
  • 2 tbsp low sodium soy sauce
  • 2 tbsp tomato paste
  • 1 tbsp pure maple syrup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 14 ounce block firm tofu, patted dry

Taco Assembling

  • 8-10 small corn or flour tortillas
  • Vegan sour cream
  • Salsa, diced avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro


Step 1:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Step 2:

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands and mix together using a large spoon until well combined with the paste.

Step 3:

Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden and chewy.

Step 4:

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

Vegan Wild Rice Pilaf

Author: Simply Whisked

Wine Pairing: Pata Negra Apasionado Organic Monastrell

Download the recipe card!

Serves: 6 Prep Time: 10 mins Cook Time: 50 mins


  • 1 tbsp olive oil
  • ½ cup diced celery
  • ½ cup diced carrots
  • ¾ cup diced onion
  • 1 ½ cups wild rice blend
  • 2 2/3 cup vegetable broth
  • 1 – 2 tbsp fresh parsley


Step 1:

Heat a large skillet to medium-high and add olive oil. Allow it heat and add celery, onion and carrot to the the pan. Sauté, stirring occasionally, until the onions are translucent and the vegetables have softened – about 5 minutes.

Step 2:

Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.

Step 3:

Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. Allow the rice to simmer for 45 – 50 minutes.

Step 4:

Remove from heat and allow the rice to set for 5 – 10 minutes for the rice to absorb any remaining liquid.

Vegan Creamy Tomato Pasta

Author: Bianca Zapatka

Wine pairing: Hacienda Terra d'Uro URO Tempranillo 2016

Download the recipe card!

Serves: 4 Prep Time: 5 mins Cook Time: 15 mins


  • 1 lb pasta
  • 1-2 tbsp olive oil
  • 1 onion
  • 4 garlic cloves
  • 500g tomato puree
  • 1 tbsp tomato paste
  • 1 tbsp Italian herbs
  • Salt and pepper to taste
  • 2 tsp sugar

To Serve:

  • Vegan cream cheese
  • Pine nuts
  • Fresh basil


Step 1:

Cook your pasta according to the package instructions in salted water until al dente.

Step 2:

In the meantime, make the sauce. Heat the oil in the pan and sauté the onion for 2-3 minutes. Add the garlic and cook for another minute.

Step 3:

Add tomatoes and tomato paste. Reduce the heat and simmer for about 10 minutes or until desired consistency is reached. Season with salt, pepper, Italian herbs and sugar.

Step 4:

When the pasta is done, drain and add to the sauce, tossing to combine.

Step 5:

Serve your tomato pasta with a dollop of vegan cream cheese, pine nuts and fresh basil.



Feel inspired? Read our other Eat This Drink That articles


October's Recipes (Volume 50) Fall Harvest

September's Recipes (Volume 49) California Cabernets

August's Recipes (Volume 48) Savoury Fruit Dishes with Local Wine

July's Recipes (Volume 47) BBQ Worthy Reds

June's Recipes (Volume 46) Grazing Boards

May's Recipes (Volume 45) Cook with fresh BC produce

April's Recipes (Volume 44) Seasonal Salads

March's Recipes (Volume 43) Serving Spring

February's Recipes (Volume 42) Comfort Food Faves

January's Recipes (Volume 41) New Year, New Wine!


October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon


November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot


November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot


November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc