04/12/07 Vegetarian

Welcome to Vine to Wine, this is your host Linda Moran, and today is food and wine pairing day. I can never understand why people think it is difficult to pair red wine to vegetarian cuisine. So today we will address some of the best ways to create a bridge, between vegetarian dishes and red wine. I was a vegetarian for over 14 years and I see no problem serving red wine with vegetarian dishes. 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 whether it has chicken in it or not, is still going to match well with a crisp higher acid red or white wine. 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 or vegetables as the medium to serve it. Pair your wines with the characteristics of the dish and eliminate the need to have a protein dictating it to you. Vegetarian stuffed cabbage rolls with mustard sauce, polenta with mushrooms, pecan and mushroom loaf are just a few dishes which pair extremely well with red wine. As a bonus most vegetarian dishes work equally as well with white wine as with red and you are able to serve whichever your guests prefer. Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.