In the latest edition of Veg News, there is a small article discussing the quandary a Plant Based eater may face when trying to pair a fabulous wine with a fabulous vegan meal. Unlike our omnivore friends, plant based eaters don’t get to follow the age-old rule of “red is for meat and white is for fish”. So simple for the meat eaters, except it just doesn’t sound quite right when put into veggie terms. Can we really say “red is for seitan or texturized soy protein and white is for tofu and tofurky”? Selecting a wine to pair with your food can make a meal spectacular, or spoil the flavor of both the meal and the wine. Have no fear all you wine loving vegans, Denis Cotter, owner of Café Paridiso, serving seasonal and vegetarian fare in Ireland of all places, has put together some very easy pairings for us to rely on (along with some help of some wine experts). You, my thirsty friend, do not have to be wine expert to get the basics down.
Wine Pairing Basics:
Tofu: Because tofu can take on the flavor of whatever it is cooked with try pairing with Riesling or Sauvignon Blanc.
Pasta Dishes: Generally, pasta would pair nicely with either a Merlot or Shiraz from the reds or a Chardonnay or Sauvignon Blanc from the whites.
Curries and Risotto: Zinfandels can make the perfect pairing here.
Asian Inspired Dishes: Fumes or Sauvignon Blancs are the way to go.
Spicy Food: Foods with some heat can hold up well to a German Riesling.
Vegetables: When celebrating the natural flavors of vegetables try a fruitier red such as a Pinot Noir or Tuscan Chianti. Anything too robust, complex or rich, like a Cabernet or Shiraz can end up overpowering the veggies.
The experts also say, when in doubt, you can’t go wrong with a chilled earthy and grassy Chardonnay or Sauvignon Blanc paired with your favorite healthy vegan meal. So what bottle are you uncorking tonight?
Photo Credit: yashima at Flickr for Creative Commons