Cookin’ on the Coast 2024 – Episode 10:
Haywire Pinot Noir with Tandoori-Spiced Tofu
In Episode #10 of Cookin’ on the Coast, Sheryl Tilley from Liquor Plus returns to showcase Haywire’s Okanagan-grown Pinot Noir. This unique wine, crafted entirely from Pinot Noir grapes sourced from four different vineyards, offers a snapshot of the variety across Okanagan’s diverse regions. Using 50% whole cluster and 50% whole berry grapes, the wine is naturally fermented for an average of four weeks, then basket-pressed and aged in concrete tanks and large wooden foudres, resulting in savoury nuances, balanced palate weight, and soft tannins.
Haywire’s commitment to minimal intervention in winemaking shines in this Pinot Noir. Using organic grapes, they rely solely on native yeast for fermentation, with the rare use of neutral French oak puncheons that impart no additional flavour, allowing the concrete tanks to maintain the wine’s natural character. The central Okanagan’s cool climate is ideal for this approach, supporting varietals like Pinot Noir, Gamay, Pinot Gris, and Chardonnay that thrive with low-intervention methods. This hands-off process results in a Pinot Noir with fruit-forward richness, a textured mid-palate, and a lingering finish.
Perfectly paired with Chef Heidi’s Tandoori-Spiced Tofu, this Pinot Noir is a light, vibrant wine that complements and enhances the dish’s spiced flavours.
Head to a Liquor Plus liquor store near you to pickup the Haywire Pinot Noir.
Chef Heidi’s Tandoori-Spiced Tofu Sheet Pan Dinner is a bold, plant-based recipe brimming with warm spices and rich, roasted flavours—a perfect weeknight meal that requires only one pan. Cauliflower, yam, and onion are roasted alongside tofu cubes, which soak up the fragrant spices as they cook.
The spice blend of cumin, garam masala, turmeric, and a hint of cayenne infuses the vegetables and tofu with aromatic warmth. After an initial roast, everything is tossed in the spices and returned to the oven for deeper, richer flavours.
To finish, a creamy ginger-yogurt sauce made with fresh ginger, honey, lime juice, and cilantro provides a cool, zesty contrast, while fresh cherry tomatoes add a bright pop of flavour and colour. Serve on its own or over rice for a satisfying, well-rounded meal.
In this episode, Sheryl Tilley and Chef Heidi explore an unexpected wine pairing with Haywire Pinot Noir. While Pinot Noir might not be the typical choice, Haywire’s light, berry-forward profile complements the Tandoori spices and the sweetness of the yams, adding a fresh note to the dish. Sheryl also shares insights into Haywire’s winemaking practices and philosophy.
Grab the recipes below and all the ingredients at your local Country Grocer:
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
