Vegetables

Pairing Wine with VegetablesMatching wines with vegetable dishes follows the same general principles as matching wine with fish and meat, whether the vegetable is an appetizer or the centerpiece of a main-course dish. 

Avocados 
To cut through the fatness of avocados, try a grassy Sauvignon Blanc from New Zealand or California, or an Italian Verdicchio.

Beans and Lentils 
Serve a fruity young red, such as Syrah/Shiraz, a top French Beaujolais or a California Merlot. For white, try an Alsatian Riesling or an Italian Pinot Grigio.

Corn 
Serve a buttery California Chardonnay. 

Eggplant 
Serve a dry rosé or a light red wine, such as a Dolcetto from Italy or a medium-weight Chianti.

Hummus 
This chickpea dip is best with a crisp, acidic wine, perhaps a dry Chenin Blanc from California or an Albariño from Spain.

Mushrooms 
Serve with Pinot Noir from California, Merlot from New York state or a good French Beaujolais.

Olives 
When serving olives as an appetizer, try a glass of slightly chilled Fino sherry from Spain or a California sparkling brut rosé.

Onions 
An onion tart or onion soup is perfect with an unoaked white wine, such as Oregon Pinot Gris, Sauvignon Blanc from the Loire or even a mid-range Chablis from France.

Truffles 
With black truffles, open a top-quality Champagne, a California sparkling wine, or a Syrah from California or the Rhône in France. With white truffles, serve a good French red Burgundy or an Italian Nebbiolo, such as Barolo.

Adapted from Williams-Sonoma Guides, The Wine Guide, (Time-Life Books, 1999).



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