From a little subculture to a major food trend, plant-based eating has been on the rise in recent years. No matter your dietary preferences—veganism or not—the correct wine can complement plant-based foods and take your meal to the next level. Join me on a quest to discover the sommelier’s tricks for making the most delicious wine- and plant-based dishes.
Mastering the foundations
It is critical to grasp the fundamentals of wine and food pairing before delving into particular combos. In most cases, you want the wine and cuisine to complement each other rather than compete with one another. The general rule is that lighter wines go better with lighter foods, and more robust wines go well with heartier meals.
Delving into Aspects of Flavor
The earthy tones of beets and mushrooms and the brilliant acidity of tomatoes and citrus fruits are just a few examples of the broad spectrum of flavors that plant-based foods often deliver. Finding a wine that goes well with food requires first determining which flavors are prominent.
Flavors of the Earth:
Pinot Noir or an aged Chardonnay, which have earthy tones, go very well with earthy-flavored dishes like lentil stew or mushroom risotto.
1. Hot Flavors:
For a balanced flavor, pair spicy foods like Thai or Indian plant-based cuisine with off-dry wines like Riesling or Gewürztraminer.
2. Tart and spicy flavors:
Citric salads and tomato-based pastas, as well as lighter wines like Pinot Grigio or Sauvignon Blanc, complement the bright, acidic flavors of these foods.
Delicious wines to try
1. Wines that are biodynamic or organic:
To keep with the spirit of plant-based eating, you might want to look into organic and biodynamic wines. Producers often produce these wines with minimal manipulation, allowing the grape and its origins to shine through.
2. Unfiltered Wines:
Because of their uncomplicated winemaking process, natural wines also provide a genuine dining experience when paired with plant-based cuisine.
Go beyond the colors of red and white
Even though most people think of red and white wines when they hear about wine pairings, you shouldn’t rule out sparkling and rosé, either. As an example, a dry rosé goes nicely with many plant-based cuisines, while a fine sparkling wine can liven up any dish with its fizz.
The most important thing is to be flexible
Botanical food and wine combinations are an intriguing and broad field. Feel free to try different combinations until you find one that suits your taste buds. Discover new ways to appreciate how wine complements plant-based dishes with each meal.
Now that you know these sommelier secrets, you can enjoy the art of pairing more fully the next time you prepare a plant-based meal. Get ready to satisfy your taste buds!
