02/17/05 Food and wines - Vegetarian

Welcome to Vine to Wine, this is your host Linda Moran, and today is food and wine pairing day. I admit to having been a very strict vegetarian for over 14 years and I can never understand why people think it is difficult to pair wine to vegetarian cuisine. I see no problem. After this short break, we will address some of the best ways to create a bridge, between vegetarian dishes and wine. Vegetarian cooking is not only healthy but it very savory. We aren't just talking steamed vegetables on brown rice. If that is your concept, then I expect you are still listening to the Grateful Dead. Hello! Step into the new vegetarian kitchen where any dish can be paired with a wine based upon all of the same techniques used in a meat eaters repertoire. For example, pasta with Pesto is still going to match well with a crisp higher acid red or white wine, whether it has chicken in it or not. A rich mushroom sauce is still going to go well with a rich earthy red wine, whether it has beef underneath it, or polenta. The concepts of depth of flavor and texture, levels of acidity and intensity of seasoning apply whether you use meat as the medium or not. Pair your wines with the characteristics of the dish and eliminate the need to have fish poultry or red meat dictating it to you. Visit our website vine to wine.net for vegetarian recipes such as stuffed cabbage rolls with mustard sauce and polenta with mushrooms, and of course the wines that go with them. And thanks for joining me on today's Vine to Wine.