pairings
Vino and Veg Wine can make a delicious match with vegetarian dishes BY MARY SUBIALKA
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ou can remain cool as a cucumber when selecting wine to pair with vegetarian food if you take into account the dominant flavors of the ingredients and seasonings used to prepare the dish. The zippy white, Sauvignon Blanc, is a favorite match with a range of vegetable dishes and plays well with dominant ingredients in salads. In Greek salad, the wine’s citrus notes work well with the bold flavors of the feta cheese and Kalamata olives. If a salad includes goat’s milk cheese and strongly flavored veg such as asparagus and beets, Sauvignon is hard to beat. It can also complement tomato-based salads. Sauvignon Blanc pairs well with other green vegetables, especially if the dish includes sauces with citrus notes. Uncork a bottle with Brussels sprouts, asparagus, cucumbers and broccoli, among others. If you prefer Chardonnay or a dry rosé, give them a try, too. Mushroom-dominant dishes pair well with Pinot Noir. If a tomato sauce is also included, select a classic Sangiovese or
Sangiovese blends—think Chianti Classico—which also pair well with bean-based dishes. But with a mushroom risotto, reach for Chardonnay or a dry Italian white such as Soave. Spicy foods like fresh Thai green curry pair well with Riesling and Pinot Gris, which have a little sweetness. Also try Gewürztraminer. But for a richer spiced dish such as eggplant curry that includes tomatoes, a red such as Syrah would work better. When a meal includes plant-based meat alternatives, pair with wines often associated with their meat counterparts. Mimicking pork sausage? Try Chenin Blanc or Chardonnay. Beef-style ingredients? Uncork your favorite red wine. Note: To make sure your wine selection is suitable for vegetarians, check the label or consult with the wine shop staff. The winemaking process may use animal products such as gelatin or casein in the fining, or clarification process.
PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
56 real food spring 2021
