Pairing Wine with Vegan Cuisine
by Lisa Rensch
I love drinking wine with food. Having just the right marriage of flavors between your dinner and wine makes the experience that much more enjoyable. So, what are the guidelines for pairing wine and food? It seems the general rule of thumb has been- red wine goes with red meat, white goes with poultry and fish, maybe choose a rose’ for your pork. What kind of wine do you pair with a dolmas and roasted eggplant, or grilled portobella mushrooms and a red pepper quinoa salad?
Since becoming vegan in January, this topic has been brought up more than once. I often get quite annoyed that a large majority of pairings seem dependent on the meat in the main course. So, whether or not you are a meat eater, vegetarian, flexitarian, or vegan, remember; the goal is to find synergy. Neither component should overpower another. The very basic guidelines are lighter wines for more subtly flavored dishes and heavier, full-bodied wines with rich and intensely flavored dishes. The most important thing when drinking wine with your meal, is that you enjoy the way that it tastes. So, with that said- there are some “exceptions to the food pairing rule”! Here are a few ideas on pairing and a recipe that I think is appropriate for these beautiful Black Hills summer evenings.
The key to any wine and food pairing begins with how the food is prepared and seasoned. Let the spices and flavors be your guide. If it’s an earthy or nutty dish, a Pinot Noir or a Chianti could be great. If it is a lighter dish with fresh or sauteed green veggies, you might try a white such as a Sauvignon Blanc or an Un-oaked Chardonnay. Onion and leek dishes, especially when roasted or sauteed, allowing the sweet caramelized flavors to come through, go nicely with Riesling and Gewurztraminers which are generally off-dry to semi sweet white wines.
Opposites can attract! A relatively sweet wine often goes with sour or acidic food. Spicy and salty foods are often paired with fruity, sometimes sweet, low tannin wines. Sparkling wine with salty food is also complimentary to each other. A full bodied red wine, like a Cabernet Sauvignon or Petite Sirah pairs superbly with dark chocolate as well as big garlic flavors and red sauces.
Rich vegetable dishes, such as eggplant and marinated portobello mushrooms often work well with full bodied traditional (oaked) Chardonnay, Cabernet Sauvignon, Red or White Zinfandel. Big garlic and tomato based dishes can be paired with a mellow Merlot or Sangiovese. Smokey and grilled foods do well with a silky red that isn’t too tannic, such as Pinot Noir Cabernet Franc or a hybrid grape variety such as Frontenac.
More sweet than savory dishes such as slow roasted vegetables caramelized nuts, grains like bulgar wheat or quinoa with sweet peppers or fruits call for a wine that is just a bit sweeter than the dish itself, so the food does not taste bitter in contrast to the wine. Something like a White Zinfandel, Pino Grigio, Reisling or Viogner.
The Black Hills are so green right now! The days of July have been super for hiking, enjoying the thick foliage and hanging out on the deck or patio well into the evening. Last weekend I noticed the leaves on the wild grapes growing along rapid creek were getting big… still really green and not spotted… perfect for picking. Yes the leaves are edible! But you must steam them first!
STUFFED GRAPE LEAVES
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
- 24 large grape leaves
- 1-2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 clove minced garlic
- 1/2 cup uncooked long-grain rice
- 1/2 cup chopped green onions
- 3 tablespoons pine nuts or pumpkin seeds
- 1 cup water
- 2 tablespoons dried currants or rasins
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh mint
- 1/2 teaspoons chopped fresh dill (optional, may also use dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 6-8 lemon slices
Preparation
*With fresh picked grape leaves: De-stem and Steam. Set Aside.
*With cured grape leaves from a jar: Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.
In a large saucepan over medium heat warm oil until just hot. Add 1 cup chopped onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook for 3 more minutes. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion.
Steam the stuffed grape leaves with 4-5 slices of lemon laid on top- covered, 10 minutes or until thoroughly heated. Cool to room temperature.
This recipe is great served with an Un-oaked Chardonnay, because of the crisp and fruity notes in the wine it compliments the lightness of this dish, as well as balancing out the acidity that the fresh lemon lends. You could also serve a White Zinfandel as this would compliment the currant &/or raisin fruit flavor. Another favorite wine of mine to pair with the stuffed grape leaves is an New Zealand Sauvignon Blanc, characteristicly bright and fruity with citrus notes and mineral undertones.
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