Enjoying wine and veggies!
Many wine enthusiasts think strongly about taking a break altogether from wine for the month of January. However, for many, this resolution could turn out to be quite daunting. An alternative to detox is to incorporate more vegetables in your diet combined with your wine drinking.
Like any other food plate, a successful wine pairing with vegetables will depend on two criteria: Pick a wine that shows some of the same flavours and aromas as the plate, like medium sweetness or herbaceous notes. Otherwise, serve a wine that will contrast with the plate, such as a zesty white with something luscious, like avocado.
It is important as well to take into consideration the cooking method of your ingredient. For instance, roasting and broiling brings out the richer, sweeter flavours in a vegetable. On the other hand, steaming and stir frying maintain the flavours light and fresh Other elements in a plate , from fresh herbs to spices, will weight in what you might drink with it, so consider alternatives at both ends of the light white to dark red wine spectrum.
Have fun with wine and veggies
Red wines: Delicate soft reds that are more fruity than spicy with light to medium tannins:
Consider: Beaujolais, Bourgogne Pinot Noir, Valpolicella and Chianti ( not riserva)
White wines: Most of them will work out with different preparations of vegetables. Favour bright fruit flavours and acidity and avoid oak.
Consider: Spanish Albarino, Loire Chenin Blanc, German Riesling, Gavi and Grüner Veltliner
If your wine preference is for fuller red wines, consider then slow roasting your vegetables or adding a bit of meat to them in your preparations. For example, the savoury flavours of roasted mushrooms complement the taste for Cabernet-based wines such as Bordeaux or Tuscan Sangiovese blends. If you have other earthy components such as dark beans, or bitter greens, gravitate for wines that display dark fruit notes such as cassis, blackberries, or blueberries often found in grapes such as Merlot and Petit Verdot.
Furthermore, just the appropriate spice seasoning will make a bridge between your vegetables and you hearty red wine.For instance, consider roasting a cauliflower with za’atar and cumin and pair it with a light Grenache rhone blend. Asian flavours of tamari and soy in veggies are are also another alternative for lovers of New World Pinot Noir.
Finally, if you don’t know what to drink at all with your vegetables, your last choice should be a sparkling wine..Bubbly has a naturally high acidity that is wonderful with vegetables, especially if they’ve been fried, and the bubbles keep your palate fresh.
At the end of the day, my advice is to drink what you like, and don’t be hard on yourself on the pairings. Vegetables are not precious objects and are actually quite versatile with vegetables. The key is to have an open mind with them.
Some of my memorable wine pairings with vegetables include dishes that my family have made for me such risotto with radicchio and Amarone. This is a dish that my father makes for me every time I visit him in Italy. I personally have a weakness for pasta e fagioli with Montepulciano D’Abruzzo. There is nothing fancy about this dish, plain goodness with a savoury wine. Finally, summer will be a sad affair if we would not have fried zucchini flowers with Verdicchio.
I want to know what you are drinking. What’s your favourite vegetable and wine pairing?. Drop me at line and see you next week for more wine adventures.
Wines of the week:
Marques De Grinon Caliza Syrah / Petit Verdot 2013
( La Mancha, Spain)
SAQ # 11194980 $21.90
On the nose alluring aromas of Jammy black and blue fruit with cracked pepper. Also nuances of anis and leather. On the mouth, structured and velvety with a lovely acidity. Complex flavours that bring to mind smoke ,bing cherry as well as licorice and ink . Long and harmonious. Excellent choice with a pisto manchego.
Santa Julia Tintillo Malbec Bonarda 2015
( Mendoza, Argentina )
SAQ # 13359291. $14.10
Ripe with primal notes wild black fruits, spices and fragrant flowers such as violets. Fresh with flavours consistent with the nose reminiscent of strawberries and pepper. Pair it with oven roasted brussel sprouts.
Réserve Maison Nicolas Chardonnay 2016
( Pays D’Oc )
SAQ # 00577122. $12.25
Solid value vintage after year.Complex citrus and tropical fruit aromas with delicate oak notes from the aging. aging. On the palate, medium to full body with a good acidity and a long finish. Pair it with asparagus and Bearnaise sauce.
Marco Giovanetti – email@example.com