Wednesday, April 28, 2010

Wine'ing Wednesdays: This One is For All the Veggie Lovers


Many of us consume less then the recommended 5 serving of vegetables a day. So why not make that extra serving a little more enticing by opening a bottle specifically paired to bring out the best in your veggie du joure?  




Food & Wine’s
 5 Tips for Pairing Red Wine and Vegetables
By Ray Isle
 Tomatoes, which are acidic, will taste better with a relatively acidic red, like a Sangiovese.
Pair dark, leafy greens like spinach or chard with light reds such as Gamay; greens make full-bodied reds too astringent.
Match mushrooms, lentils, miso and other earthy ingredients with an earthy red like Pinot Noir.
Tannins intensify heat, so for dishes with hot chiles, pour soft, fruity reds like Zinfandel.
Protein-rich vegetarian dishes (with cheese, for instance) often stand up to tannic reds like Syrah.