If you like to take care of every single detail while planning your meal, one of the necessary things to know is how to pair wine with vegetables. It can be especially useful for a romantic dinner, a business meeting, or a Christmas family gathering. To make the greatest impression on your guests, familiarize yourself with a few tips brought to you by Acker Wines!
One of the things to keep in mind is to combine light and vibrant veggies with sparkling or un-oaked white wines. The list of such vegetables may include green beans, celery, peas, or fresh greens. When it comes to savory, earthy vegetables, like sweet potatoes or lentils, they taste great with light red wines, richer white wines, and rosés.
What is more, it is worth knowing that raw vegetables make an excellent combination with a crisp white wine. Various cooking techniques modify the texture and taste of a vegetable to a large extent, so after that process, this pairing suggestion is no longer valid.
Another thing to take into account is the cooking intensity. Poaching vegetables is the most delicate technique, so you can serve them with a lighter kind of wine. On the other hand, if you decide on grilling, braising, or roasting, the boldest red wines are the highest recommendation.
Also, remember that that the sauce that you serve your veggies with can entirely change all the dish’s properties. If it is rich or cream-based, you should think about combining it with a bottle of complimentary rich wine, such as California Chardonnay. Moreover, a contrastingly crisp Oregon Pinot Gris can also be a fantastic option. While if you are preparing a spicy sauce for your vegetables, consider choosing a semi-sweet German Riesling. Another thing to remember is that herbaceous sauces, such as pesto, combine excellently with a Sauvignon Blanc from New Zealand or rosé from Provence.
Here you can find more useful tips on combining not only veggies but also other kinds of food with wine!