|Lentil patties ISO compatible wine ...|
Well, there's always slightly fizzy chilled mineral water flavored with a soupçon of orange or lemon. In fact, that's very refreshing some of the time.
Fortunately, however, Dara Moskowitz Grumdahl, author of Drink This - a delightful wine guide I'm going to describe on The Neff Review just as soon as I finish reading every word of it - offers wine-pairing suggestions for vegetarians as well as omnivores. Here are some of her ideas:
- Sauvignon blanc: Vietnamese and Thai salads; pasta or risotto with walnut pesto; roast vegetables; fruit
- Riesling: Butternut squash risotto; Thai coconut milk curries
- Cabernet sauvignon: Grilled mushrooms; eggplant and pasta; polenta with parmigiano or reggiano cheese
- Syrah: Rich, smoky bean stew
- Chianti: Anything Italian with red tomato sauce; grilled vegetables
- Pinot noir: 95% of all foods, including truffles, mushrooms, grilled eggplant, grilled fennel, braised chard
If you like white wines, it's hard to go wrong. Sauvignon blanc and dry or off-dry riesling, for example, work wonderfully with salads, green vegetables, Asian food, summer fruit and vegetables, winter vegetables, pastas with white sauce, risottos ...
Red wines are great with vegetables as long as the wines don't overpower them (some reds can get a bit pushy). Pinot noir works well with most plant-based foods. Red zinfandel is good with foods you'd serve with Coke or beer: pizza, tacos, chili, stuffed potatoes. Chianti and other red Italian wines, unsurprisingly, are made for pasta and tomato sauce.
So what wine goes with beans? Grumdahl recommends syrah (also called shiraz) for bean stew. I recommend zinfandel (Gnarly Head is good) for vegetarian chili with onions and cheese. The lentil patties pictured above are begging for a glass of pinot noir. Or maybe it's pinot gris they're hankering for. Try both, and let me know!