“Yum, those veggies would be perfect with a little glass of Merlot,” said no one. Ever.
But then again if you did… then this article will prove that you were right!
Because yes — when most people think about wine and food pairing, meat dishes often come to mind first. Or perhaps cheese. But never veggies! And that sucks, because vegetables actually pair delightfully well with wines.
How do we know? Well, we decided to ask a few wineries directly. Who knows better than winery chefs and winemakers what will create the ultimate wine and food match up?
So brace yourselves, as you’re about to discover the well-kept secrets of wine country’s delicious vegetarian recipes and the ideal wine pairings. Just because you’re a vegetarian (or vegan), it shouldn’t stop you from being a wine lover, right?
Let the Veggie Revolution begin!
Spring Pea Salad paired with Peju Province Rosé of Syrah
By Peju Province Winery Team
With flavors of raspberry and nectarine, the Rosé of Syrah perfectly complements the bright acidity in this light and refreshing Spring Pea Salad. It’s an ideal side dish for brunches and lunches or equally as delicious on its own!
Curried Quinoa topped with a Curry Aioli paired with Halleck Vineyard’s 2014 Saralee’s Vineyard Dry Gewürztraminer
By Halleck Vineyards Chef partners.
The inherent spicy qualities of this varietal with its amazing fruit and floral notes showcases this dish. The ginger spice, ripe lychee and rose petal aromas and palate notes of the Gewürztraminer act as a chutney if you will, alongside the curry-laced quinoa and aioli. This heady combination of flavors expertly complements the subtle heat of the Jalapeño pepper. This wine would also be delicious with turkey, game birds, roasted chestnuts, and popcorn with truffle salt.
Roasted Brussel Sprouts with Gremolata and Pomegranate Seeds paired with Jeff Cohn Cellars 2014 “First Date,” Grenache Blanc/Roussanne/Viognier
By Jeff Cohn Cellars Team
This wine has the aromatics and flavors of Meyer lemon curd with hints of peach, dried apricot and honeysuckle nectar.
The roasted Brussel sprouts have a texture and depth that vegetarians crave. The balance is mirrored in The First Date, a lush and rich Rhône white with a strong mineral spine. The pairing creates harmony between bites and sips, and the combination will strike all your senses.
Provençal Popcorn paired with Loos Family Pinot Noir
By Loos Family Winery Team
The refreshing and balanced acidity of Pinot Noir cuts the saltiness of the popcorn. It’s the acidity in a wine that makes it “food-friendly” and Pinot Noir is one of the most versatile food wines of all.
The spices of thyme, oregano, and sage all complement the herbal elements of the Pinot, both on the palate and on the nose. Of course, the additions of dried cherries and cranberries deliciously match the red fruit characteristics typically associated with a “textbook” Russian River Valley Pinot Noir made primarily using Dijon clones.
Cilantro Lime White Bean Hummus paired with 2014 Acquiesce Viognier
By Acquiesce Vineyards Team
The verve of the lime zest and grassy notes of cilantro mixed into the creamy cannellini bean hummus makes your mouth sing when coupled with the 2014 Acquiesce Viognier — its bright fruit nose of honeyed tangerine and luscious peaches fills the glass with bursts of summer fruit.
Butternut and Mushroom Risotto paired with Fog Crest Vineyard 2013 Estate Pinot Noir
By Fog Crest Vineyards Team
The flavor profile of this estate Pinot Noir is a classic medium-weight wine, laden with red berries and touched by a little smokiness or earthiness on the finish.
The richness of this Risotto calls for the tart fruits of a Pinot Noir and the subtle earthiness of the mushrooms — both pairing perfectly with the smoky/earthy character of the Pinot.
Voila! So which recipe will you try first?
Also, if eating vegetarian (or vegan) is something important to you, definitely have a look into vegan wines. Omero Cellars, a winery located in Oregon, now list all the ingredients on the front of their wine labels. Visit their website to know more about it!
Happy cooking!
