Join me for a live tasting of wines paired with delicious vegetarian recipes from Food & Drink magazine created by editors Victoria Walsh and Eric Vellend.
You’ll find us on YouTube here this Monday, November 4th at 7:30 p.m. eastern. (Click on the “Set Reminder” button.)
Add this event to your calendar now so you don’t miss it:
3 Tips for Veggie Sips
Tip #1: You’re Just My Type
• Consider the types of veggies in the dish: flavour, weight and texture?
• Light or bold? Crisp or creamy? Mild or spicy?
Tip #2: Can You Take the Heat?
• Are the veggies raw or cooked?
• If cooked, is it: light (steamed), heavy (braised), rich (fried)?
Tip #3: All Dressed Up?
• Are there spices, sauces, oils or cream in the dish?
• How about bridging ingredients like nuts, cheese, lentils or grains?
Recipes and Wines:
The smoky aromas of toasted nuts and coffee are a great match for the smoked cheddar in this beer, which is a cross between an English Brown Ale and German Smoked Lager.
Whenever a dish traditionally pairs well with beer, I think sparkling wine can do the job as well, especially with its frothy bubbles and cleansing acidity that’ll cut through the fat of the cheese and is a lively counterpoint to the Brussels sprouts.
The buttery notes of this Chardonnay also pair well with the richness of the cheese, squash and corn flavours of the nacho chips.
The smoky notes of the cheddar are a terrific complement to the smoky aromas of the Baco Noir.
This terrific, off-dry Riesling has the natural medium sweetness to match the beets and the vibrancy to cut through the richness of the gnocchi.
This off-dry cider also works for the same reasons, plus its apple notes are a wonderful contrast to the earthiness of this dish.
The zesty acidity of this wine will cut through the lovely, mouth-coating texture of the dip.
This smooth red wine also has the acidity for the dip, plus its peppery notes will mingle nicely with the chili flakes.
This zingy rose brightens and lifts the richness of the buttered mushrooms and has the acidity to handle the herbal pea flavours.
This smooth, full-bodied Cab Franc has the weight to match the bold flavours of this dish without the furry-moth tannins to clash with it. It’s herbal notes also handle the peas beautifully.
The caramel aromas in this medium-bodied, creamy beer are a great pairing with the buttery notes in the dish.
Mushroom dishes often pair well with Pinot Noir, given the wine’s natural, earthy aromas. The bonus is that Pinot Noir is packed with bright berry flavours that aren’t heavy or jammy.
This blend of Cabernet Sauvignon and Merlot works well with the umami of the parmesan and mushrooms that give this dish deep, savoury goodness. The Merlot in the blend is smooth and acts as a bridging grape for fans of big reds and vegetarian cuisine.
Here’s an apples to apples comparison and match of flavours. The honeycrisp apples in this lively cider dance beside this dessert.
The peachy, apricot loveliness of this Icewine plays so nicely alongside the apple crisp.