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
Rachel Venokur-Clark
Rachel Venokur-Clark is a Certified Holistic Health Counselor through The Institute for Integrative Nutrition in NYC and the American Association of Drugless Practitioners. Rachel is trained in all the different dietary theories, eastern and western nutrition, modern health issues, personal growth and development, and health counseling. Rachel specializes in helping clients transition away from the standard American diet (SAD) to a more plant-based way of eating for optimum sexual health and overall vitality. Whether you are looking to clean up your diet, lose weight, control your symptoms, increase your quality of life or make a full transition, her coaching will empower you to make long lasting choices that work specifically for you. Her career has given her the opportunity to help others not only improve their health, but improve their lives and go on to live the lives they have always wanted. Rachel is currently practicing in NYC. The program can either be done in person or over the phone. Visit www.renewforanewyou.com to begin you journey towards a healthier you today.
One Response to In Honor of Meatless Mondays: Vegetarian Wine Pairing-Uncork This!
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Wow, this is so handy! I tend to go for reds though we’ve got no wine in the house at the moment.