Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.
With Vegetarian Dishes
Vegetarians and vegans may find some wines unsuitable due to animal products used in them. Consult the back label or ask the retailer to pinpoint vegetarian- or vegan-friendly wine. It can be difficult to pair vegetarian food with top Chardonnay or full-bodied reds, but mushroom and pumpkin risotto stand up to the challenge.
Lentil- and vegetable-based casseroles
Basic Californian reds.
Good Cabernet Sauvignon.
Pasta (creamy sauce)
Unoaked Chardonnay, Pinot Blanc, or Semillon.
Pasta (tomato-based sauce)
Light red such as Pinot Noir.
Pumpkin or butternut squash risotto
Quiches and omelettes
Unoaked Chardonnay, Pinot Blanc, or light red like Pinot Noir.
Quorn and tofu
Choose a wine according to the flavour of the ingredients with which they are cooked, as they tend to take on the same flavour.
Vegetarian chilli (with Quorn mince)
Hearty reds such as a fruity Merlot.
Vegetarian lasagne (with tofu)
Full-bodied whites such as Chardonnay or Pinot Gris.
Vegetable tarts, pies and pasties
Full-bodied Shiraz or Cabernet-Shiraz blend as these dishes can taste quite “meaty“.
Veggie burgers and nut roast
Spicy reds such as a peppery Shiraz.