Wine and Vegetables how to Pair

12.23.20  \\\  Posted by   \\\  Wine 101

A veggie-based diet not only provides nutrients vital for health and maintenance of your body but also has many different health benefits like reducing the risk of some chronic diseases. And that's not even the best part: it also brings delicious flavors to our tables that perfectly match our favorite wines. At Cellars Wine Club, we have created a guide to help you out to come up with the best matches.

Raw vegetables go perfect with crisp light white wines.

The crunch of a carrot or celery, and the juiciness of cucumber and tomatoes, can be complemented by a wine with similar characteristics like the French Muscadet, Chablis, or petit-Chablis.

Think of your salad Dressings

If you are all about salads, your choice of the dressing will make a tremendous difference, so use this quick three guidelines:

-Italian dressing goes well with a savory wine with high acidity and citrus notes, like Verdicchio

-Ranch think of a rich and creamy Californian chardonnay.

-Cesar dressing goes perfect with a citrusy wine with mineral notes, like any French Sauvignon Blanc (call is Sancerre or Pouilly-Fumé) or Albariño.

Green vegetables call for dry and flavorful wines.

Classic vegetables as Brussels sprouts, broccoli, kale, cabbage, spinach, and green beans call for dry whites with bright acidity and gentle flavors like Gruner Veltliner or Chenin Blanc.

A special note is made for asparagus, which can be quite tricky to pair because of its predominant bitterness and intense flavors. To balance it out, it calls for an equally flavorful wine with plenty of acidity like a very dry Riesling or a dry Vouvray, or any Viognier, like Condrieu.

Artichoke also presents a considerable pairing challenge, calling for a bone-dry white wine with intense minerality like Muscadet or an Alsace Sylvaner. If you are feeling like indulging yourself, this might be a great excuse to pop that Sparkling bottle you have been saving forever!

Potatoes go perfect with light and smooth reds.

Whether baked, mashed, or saute, potatoes are a staple vegetable; we'd all agree. And because of its creamy texture and slight earthiness, they make a perfect match for a light, smooth red wines with low tannins and gentle flavors like Beaujolais or any other Gamay. If thinking of adding butter or cream to your potatoes, also think of an oaky Chardonnay

Tomato-based dishes call for medium-bodied reds.

If you are thinking of cooking any Mediterranean delicacy with a tomato base, like ratatouille, aubergines alla parmigiana, or vegetable lasagna, we've got you covered. A medium-bodied red wine will balance the stewed flavors and high acidity of the tomatoes. Think of any G-S-M (Grenache, Syrah, Mouvedre), especially if coming from the southern Rhône region are in their element, especially those with Grenache's predominance. Also, a relatively acidic red like a Sangiovese would balance out perfectly the tomato acidity.

Avocado goes perfect with bubbles.

If you are feeling like a simple Avocado toast for Sunday brunch, there's no guilt to picture it with a nice glass of Sparkling. Champagne, Cava, and Prosecco, your choice.

Adding vegetables to your diet can be not only a healthy choice but also an excellent opportunity to explore new flavors and discover delicious wines. Cheers!

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