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. 

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.

Serve a buttery California Chardonnay. 

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

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

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

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

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.

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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