Pairing: Vegetarian Dishes

Vegetarian dishes, with their variety of flavors and textures, can range from light and fresh to rich and hearty. Common ingredients like mushrooms, eggplants, and legumes bring earthy, umami flavors, while bright vegetables like peppers and tomatoes provide acidity and sweetness. These dishes can be just as complex as meat-based meals, requiring wine pairings that enhance and balance their flavors. Wines with bright acidity, subtle sweetness, or medium body work well to complement roasted vegetables, creamy sauces, or tomato-based dishes, offering a wide range of pairing possibilities​.

Recipe

Ingredients

  • Mushrooms (1-2 cups, sliced): Adds umami and earthiness, perfect for pairing with medium-bodied reds.
  • Eggplant (1 medium, diced): Its meaty texture and mild flavor absorb sauces and spices well.
  • Olive oil (2 tablespoons): Helps caramelize vegetables and adds richness.
  • Tomatoes (1 cup, chopped): Adds acidity and sweetness, balancing the richness of the vegetables.
  • Fresh herbs (basil, thyme): Brings freshness and aromatic complexity

Instructions

  1. Prepare the vegetables: Preheat the oven to 400°F. Toss the eggplant and mushrooms with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
  2. Cook the tomatoes: In a skillet, sauté the chopped tomatoes with olive oil, garlic, and herbs until they soften and form a sauce (about 10 minutes).
  3. Combine: Toss the roasted vegetables with the tomato sauce and fresh herbs. Serve hot, garnished with extra herbs or Parmesan cheese if desired

Serve With

Pinot Noir, Sauvignon Blanc

Learn More About the Best Pairings

Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

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Samplers

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