{"id":19674,"date":"2015-12-05T13:50:16","date_gmt":"2015-12-05T13:50:16","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=19674"},"modified":"2019-06-14T11:53:27","modified_gmt":"2019-06-14T09:53:27","slug":"a-vegetarian-take-on-wine-pairing","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/a-vegetarian-take-on-wine-pairing\/","title":{"rendered":"Vegetarian Wine Pairing"},"content":{"rendered":"

The right glass of wine can be a finishing touch that takes any meal from average to exquisite. Most food and wine pairings tend to focus on meat, especially when it comes to reds, but veggie food also has depth, flavour and subtle complexities that can be enhanced in the same way as meat dishes by a sip of the perfect wine.<\/p>\n

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ROS\u00c9<\/a><\/h2>\n

Ros\u00e9 is dry and acidic and is a very versatile wine you can pair with many dishes. It\u2019s great with:<\/p>\n

\u2022 Grilled or steamed vegetables such as cauliflower, green beans, baby potatoes
\n\u2022 Hard boiled eggs
\n\u2022 artichokes
\n\u2022 Herb omelets
\n\u2022 Ratatouille
\n\u2022 Mediterranean flavours
\n\u2022 Asian fusion
\n\u2022 Indian curries
\n\u2022 Thai food
\n\u2022 Sushi
\n\u2022 Middle eastern food<\/p>\n

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SAUVIGNON BLANC<\/a><\/h2>\n

This herbaceous wine pairs well with:<\/p>\n

\u2022 Green veggies such as green beans and baby marrows
\n\u2022 Vegetables drizzled with vinegar or lemon
\n\u2022 Dishes seasoned with Italian or Provencal herbs such as oregano, thyme, rosemary, and sage
\n\u2022 Dishes drizzled with extra virgin olive oil
\n\u2022 Green salads
\n\u2022 Raw tomatoes
\n\u2022 Balances out creamy dishes such as pasta and its crisp acidity contrasts well with cheeses such as ricotta, feta and mozzarella and pestos
\n\u2022 Goes wonderfully with avocados
\n\u2022 Veggie burgers<\/p>\n

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PINOT NOIR<\/a><\/h2>\n

Lighter bodied red wines tend to do better with veggie dishes and pinot noir goes well with:<\/p>\n

\u2022 Root veggies
\n\u2022 Bean based dishes
\n\u2022 Vegetable based salads
\n\u2022 Mushrooms
\n\u2022 Tomatoes
\n\u2022 Peppers
\n\u2022 Dishes with caramelised onions
\n\u2022 Vegetarian dishes with fragrant herbs such as rosemary, tarragon or thyme<\/p>\n

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MERLOT<\/a><\/h2>\n

Merlot is a classic basic wine that pairs well with many foods, but careful of foods with overpowering flavours such as blue cheese as merlot is not a very complex wine.<\/p>\n

\u2022 Vegetarian pasta and pizza
\n\u2022 All Italian cuisine and herbs
\n\u2022 Roasted veggies such as squash, peppers and mushrooms
\n\u2022 Caramalised veggies with a touch of sweetness such as red peppers, squash and beets
\n\u2022 Dishes seasoned with Five spice and hot smoked flavours
\n\u2022 Cherries and dark chocolate<\/p>\n

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SHIRAZ<\/a><\/h2>\n

A full bodied wine that pairs well with:<\/p>\n

\u2022 Stronger flavours such as blue cheese and parmesan
\n\u2022 Red beans, lentils
\n\u2022 Black truffles
\n\u2022 Beetroot and stewed tomatoes
\n\u2022 Eggplant
\n\u2022 Olives
\n\u2022 Braaied grilled or roasted vegetables with bold sauces
\n\u2022 Cauliflower steaks
\n\u2022 Heavy tomato sauces
\n\u2022 Good for seasoning bean dishes dishes and mushroom risottos
\n\u2022 Can go well with Indian influenced dishes<\/p>\n

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CHARDONNAY<\/a><\/h2>\n

A light, crisp unwooded chardonnay is easier to pair with veggies and is one of the more versatile wines for food pairing.<\/p>\n

\u2022 Fresh salads
\n\u2022 Steamed vegetables
\n\u2022 Oak matured chardonnay adds extra smokiness to grilled or braaied vegetables such as mielies smothered in butter
\n\u2022 Chardonnay that has matured a few years becomes more creamy and buttery and is great with buttered roast potatoes or baby potatoes as well as nuts or seeds such as almonds, cashews, pumpkin seeds, or pinenuts
\n\u2022 Pasta dishes with rich sauce
\n\u2022 Apples, mangoes and pears
\n\u2022 Strong cheese such as gorgonzola and is a classic with goats cheese
\n\u2022 Avocados
\n\u2022 almonds
\n\u2022 Butternut, squash
\n\u2022 Polenta<\/p>\n

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\u00a0CABERNET SAUVIGNON<\/a><\/h2>\n

A full bodied red that may overwhelm less hearty veggie dishes.<\/p>\n

\u2022 Good for meatier textured veggie dishes such as mushrooms
\n\u2022 Vegetarian casseroles
\n\u2022 Stands up well to strong flavours such as blue cheese
\n\u2022 Chocolate and cabernet are a classic combination
\n\u2022 Roasted veggie tarts
\n\u2022 Chocolate and Cabernet are a classic combination<\/p>\n

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Some tips for pairing wine with food:<\/em><\/h3>\n

\u2022 Instead of focusing on proteins as your inspiration, focus on the dominant flavours
\n\u2022 Fatty foods go well with wines with softer tannins
\n\u2022 Earthy foods like earthy wines
\n\u2022 For dessert, wine should be sweeter than the dessert or the wine will taste sour
\n\u2022 Match weight with weight, intensity with intensity, and aromatics with aromatics to fill out the perfect balance of flavour between wine and food
\n\u2022 Spicy ingredients, including curry, kimchee, and peppers prefer low-alcohol, sweeter wines
\n\u2022 Pair acidic foods (such as tomatoes, citrus, and eggplant) with high-acid wines
\n\u2022 Starchy foods such as potatoes, pasta, and bread should be paired with wine based on the sauce or condiment
\n\u2022 Complement or contrast the flavours and textures
\n\u2022 Consider how the dish is cooked: steamed or poached, which creates less intense flavor, or using a method like grilling, braising or charring that ups the intensity of the flavour. Saut\u00e9ing and frying come somewhere in the middle.<\/p>\n

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Guidelines for Dessert:<\/em><\/h3>\n

A good rule of thumb is that as the dessert\u2019s colour darkens, so does the wine. Serious Eats talks about three main categories to puddings: custard and vanilla, fruit and spice, then Caramels and chocolates.<\/p>\n

\u2022 Custard and vanilla:<\/strong><\/em> light, mild and buttery and pair well with white wines such as Riesling and sparkling wines like semi-dry champagne<\/p>\n

\u2022 Fruit and spice:<\/em> <\/strong>have flvaours of apples, pears and cinnamon and pair well with white wines and pink champagne<\/p>\n

\u2022 Caramels and chocolate:<\/em><\/strong> dark, buttery, caramelized and rich flavours are better with red wines<\/p>\n

\u2022 Good general choices for desserts in general are port and sparkling wine<\/a>.<\/p>\n

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Most importantly \u2013 find what works for you, it\u2019s an adventure of tastes, aromas, textures and subtleties that speak a different language to each person\u2019s tastebuds!<\/p>\n

(sources: palmspringslife, <\/a>, \u00a0salon<\/a>, seriouseats, <\/a>ohmyveggies)<\/a><\/p>\n

Top Reasons to Choose Organic Wine<\/a><\/p><\/blockquote>\n