Pairing wines with vegan and vegetarian dishes can at first appear to be quite the challenge. However, the reality is that there are some simple guidelines to follow.
Let’s begin with vigorous food flavors. Immediately robust wines come to mind. Cabernet Sauvignon, Tempranillo, and Saperavi just to name a few. The idea is that we want to enhance and add to our dining experience, not overbear the dishes. With the absence of red meat, we want ensure that we keep the balance of our flavor profile.
It would be very easy to say, vegetarian dishes, white wine. My question is why? Is this a rule etched in stone? If so, it is most definitely not a rule of mine. What about the avid red wine enthusiasts? I myself prefer bold red wines. For me, the key is in the seasoning.
Meats are often paired with mushrooms, beans, dried tomatoes, and aged cheeses. These foods are all high in glutamic acids and add to the flavor intensity of the meal. To achieve this same flavor profile, I like to add soy sauce and various flavored vinegars. I especially like plum and balsamic vinegars. Since living in Eastern Europe, I have found that paprika is very popular. With many of the local dishes, paprika is a common staple. If you are a bit more adventurous, try a dash of curry. You will find it a delight, and the perfect complement when paired with Cabernet Sauvignon or Tempranillo.
With lighter food flavors, such dishes need to be paired with lighter wines. My preferences would be Albarino, Aligote, Verdicchio, and Viognier. These wines will definitely complement the flavors of lighter dishes.
If your palate prefers a red wine, my advice would be lighter and fruitier selections. Beaujolais, Cinsaut, Frappato, Garnacha, and Pinot Noir are excellent picks that are sure to enhance your dining experience.
Another important point to consider is how the meal was prepared. Steaming or poaching does indeed lessen food’s flavor intensity. For this reason the appropriate seasonings can make or break a meal.
On the opposite end of the spectrum, braising, charring, grilling, or roasting intensifies the dish’s flavors. While sautéing or pan frying is the perfect mid – scale in preserving a dish’s flavor intensity.
There is so much more to pairing great wines and food to ensure the perfect dining experience. Gone are the days when the advice given was red wine with meat and white wine fish. Today’s view takes so much more into consideration, and I hope that these simple guidelines will be a big help. I would also add to be creative and don’t be afraid to experiment. After all, what is the worst that could possibly happen other than you didn’t like the pairing… Gaumarjos!
Wine & Spirits Connection with R. Gregory Alonzo 