Post by bluerose on Feb 9, 2008 13:12:59 GMT -5
As a vegan, it amuses me to no end to hear wine recommended to me "to have with a good steak." Often enough, you know by what seasonings go on certain meats, poultry, and seafood and to their texture/flavor/heaviness the vegetarian equivalent.
I am very font of eggplant parmigiana (made with Vegan Gourmet mozzarella) paired with either a good chianti or a even a pinot noir. I also make a lot of Cajun, Mexican, Indian, and other spicy food dishes that pair nicely with certain cabernets or pinots.
Shiraz is also a nice standby for vegetable stir fries.
White wine, of course, pairs nicely with the dishes that are not as flavorful as the ones I tend to make! I tend to make a lot of red sauce and spicy dishes...which as a red wine enthusiast works out well.
In vino veritas,
Andrea
I am very font of eggplant parmigiana (made with Vegan Gourmet mozzarella) paired with either a good chianti or a even a pinot noir. I also make a lot of Cajun, Mexican, Indian, and other spicy food dishes that pair nicely with certain cabernets or pinots.
Shiraz is also a nice standby for vegetable stir fries.
White wine, of course, pairs nicely with the dishes that are not as flavorful as the ones I tend to make! I tend to make a lot of red sauce and spicy dishes...which as a red wine enthusiast works out well.
In vino veritas,
Andrea