Pairing wines with plant-based meals often requires more consideration than traditional pairings. As our tastes evolve and we increasingly embrace plant-based foods, restaurants have also begun to highlight these cuisines. This trend has grown in popularity over the past decade and has steadily gained acceptance among the public.
The general principles of wine pairing are consistent. The cooking methods used for a plant-based meal, such as sautéing, grilling, and roasting, will significantly impact your wine choice. When pairing wine with a vegan or vegetarian dish, focus on the most prominent flavors of the meal. For example, a hearty green salad with a tangy, acidic dressing pairs well with a young Sauvignon Blanc.
Pairing Tips
When pairing wines with plant-based meals, it’s common to think of white wines for lighter dishes and medium-bodied reds for heartier plant-based meat components. Crisp, unoaked white wines like Pinot Gris, young Sauvignon Blanc, Viognier, and off-dry Riesling work well with lighter vegetable dishes. If you’re unsure, sparkling wines can be a versatile choice due to their refreshing acidity and lower alcohol content.
For more robust plant-based dishes, consider less tannic red wines, which can complement the meal by incorporating more fat through olive oil or a creamy topping. Good options include Beaujolais, Grenache, Red Bordeaux, Chenin Blanc, Merlot, or Rosé.
- Beans (black, lentil, pinto): Pair with sparkling wines, rosé, and light to medium reds.
- Vegetables (tomato, eggplant, red, yellow, and bell peppers): Pair with aromatic whites, rosé, medium reds, and full-bodied reds.
- Vegetables (kale, avocados, broccoli, green beans): Pair with sparkling wines, light whites, or New World Chardonnay.
- Mushrooms (chanterelle, cremini, maitake, shiitake): Pair with full-bodied whites, light reds, medium reds, and full-bodied reds.
- Root Vegetables (carrots, squash, pumpkin, sweet potato, potatoes): Pair with full-bodied whites, aromatic whites, rosé, or light reds.
- Nuts (almonds, peanuts, pecans, cashews): Pair with aromatic whites, rosé, or dessert wines.
Remember, the weight of the wine should closley match the weight of the dish. Additionally, the sweetness in the wine can complement the slight sweetness of the dish, as long as the wine is sweeter than the dish itself. Finally, wine’s acidity can help balance out saltiness in a dish.