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- Vegetarian Wine Lover Needs Help!
I love red wine but I hear so much "pair red wine with red meat" but I don't eat meat. I have fish now and then but red just doesn't go with sushi. Any vegetarian red wine lovers out there? I can't be the only one! Help me find something meat free to pair with my Cabernet!
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218 - Reply by ChipDWood, Apr 14.
This is a fantastic question. I have friends myself that are vegetarian themselves, that would LOVE an answer to this question because they want to "get" what is talked about when it comes to pairing a phenom red with red meat.
Philip had a great post before about asparagus, and how tough it is to find the right pairing for it. Course, me, being a "meatasorous", I finish my asparagus with the fat of said meat- so all kinds of reds go with THAT ;).
Light bodied reds, like some of the "pseudo-nuevo" merlot out of California might not be a bad idea to pair (Clos de Bois, Angeline, etc.) with something like salmon, swordfish, or the heartier fair, depending on preparation.
I too though would love to hear some suggestions. Broccoli Rab, for its bitterness, would probably make for a good companion just out of contrast both in flavor and texture....
This is a great question. Can't wait to check out the feedback.
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53 - Reply by h2w4, Apr 14.
Something that I find tends to work rather well is a Zinfandel with a vegetarian chili. Or you can do a Sangiovese or Chianti with a pasta marinara.
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1738 - Reply by Gregory Dal Piaz, Apr 14.
Man there are so many different style of red wine that there can be no rule of thumb like reds with meat.
Barbera is brilliant with grilled veggies drizzled with some fine olive oil
Rioja and seafood paella
Cabernet Franc and veggie burritos
I'll second the Zin with veggie chili idea
Myriad reds with all sorts of pasta dishes
And with your cabernet braised root vegetables with a spinach risotto.
In the end it's not about the rules, it's about what works for you!
Experiment and surprise us all with your spectacular results. I for one am anxious to hear more about your wine pairing experiences!
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455 - Reply by oceank8, Apr 14.
I too am a vegetarian red wine lover! I drink red wine with all food because like Greg says, it works for me. I find big, heavy reds go well with pastas with red sauce. I make my own sauces and put a lot of red wine in them, which help them pair even better. I know it probably sounds terrible but I love big reds with pizza.
My husband is a meat eater and I usually try to eat something that could pair with his food, that also helps in the pairing of wine. Just experiment and drink what you like!
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3 - Reply by Caprese Peeps, Apr 21.
I love big reds, and only rarely enjoy white wine. I'm not vegetarian, but I'm trying to cut back on red meat for health, so I can feel your pain. Some combinations that have worked well for me:
I really like Cabernet with grilled veggies, pizza, veggie-burger and sweet-potato fries, or pasta & pesto. My wife and I are also both big fans of chocolate with spicier cabs (some Chileans, etc.).
I love Merlot with mushroom dishes (anything from wild-mushroom risotto to grilled portabella or mushroom crostini).
Chianti and pasta with red-sauce is a match made in heaven (or Tuscany, but what's the difference?). I laso really enjoy it with Tuscan bean soup.
I'll drink Pinot with lighter dishes where most people would choose a white.
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19 - Reply by PortfolioWines, May 3.
Being the main cook at home and married to a vegetarian, I have always enjoyed the challenge of coming up with exciting dishes that go with reds. As I am keen to try out exotic flavours and spices, I have made rich vegetarian meals that will easily work with full bodied reds such as a California or Aussie Cab.
For example, many Indian dishes call for coconut milk and curry, plus slow simmer that integrates all the spices and flavours together to make a rich dish. At home, I just made a squash and chick peas braised in coconut milk, thai curry paste and onions. Roasted root vegetables in herbes de provence and garlic will also work with red wine, as well as ripe tomatoes topped with bread crumbs/aromatic herbs/garlic/olive oil mix that are baked in the oven for 40 mins. at 375F.
Bon appetit!
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1135 - Reply by dmcker, May 3.
Similarly to PW, I just had a dinner of black-eyed pea and chick-pea (both dried) and green pea (fresh) stew, cooked with tomatoes, kabocha pumpkin, onions, garlic and leeks, coconut milk, herbs de provence and just the right amount of curry to make it interesting but to also keep it comestible with wine. Worked quite fine with the Zinfandel I had in the house, and some pain de campagne and a cuminseed cheese. I'll have the leftovers with some garlic rice and tzatziki and a Greek retsina white in the next day or so...
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3027 - Reply by Philip, May 3.
I'm back on my usual track of hinting at what we're supposedly developing in secret, but Greg and half the team have been working on something food and wine related that will be a very useful addition to the site, and help to answer questions like these...
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1 - Reply by tropicanahana, May 6.
Interesting topic! I'm a pescatarian vegetarian (eat fish) and though I mostly drink whites, my family drinks red. I find I most enjoy zinfandel and cabernet more than any other reds I try. They are fairly rich but I like it with tofu dishes and my salads. That could just be a personal choice ~ I think I could those two with anything! But hey, if you like a certain wine, why follow the rules such as red with meat, white with fish?
And I'm totally with portfoliowines on that ~ Indian and thai dishes are my favorite! My preference is something white, but I've enjoyed them with cabernet.
