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Wine suggestion?

post #1 of 11
Thread Starter 

I know most of the time that usually people drink wine that they enjoys, but I am curious on what kind of wine would go well with vegetarian dishes. One of the place I attended to had chickpea and pumpkin tagine with quinoa pilaf as the main course. Now, as far as I know, the pilaf is a middle east rice dish. I'm wondering if any particular wine would be good with it?

 

As it is a rather non-hearty dish, I'd assume that it'd most likely pair well with some Chardonnay or Sauvignon blanc..? What are people's experiences with wine and vegetarian dishes?

 

Thanks!

 

post #2 of 11

Vegitarian dishes can be interesting for pairing food and wine. I would think in this case, there are several wines, both red and white, that might pair nicely. Depending on the level of spice and complexity, anything from a traminer to a pinot noir could work. While there are some general rules that make it easier to pair wines, it all comes down to what you like. I often choose "incorrect" wines for dishes, but that's what I like. For example, I really enjoy many fish dishes with pinot noir. Just taste and figure out what you like.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #3 of 11

I can think of two white wines that go well with vegetarian food, especially for the dish you have mentioned as they would add more ''heartiness' to the dish as you say. The ''Moko Black'' Sauvignon Blanc from New Zealand is a light, balanced white wine. Or Riesling which is German, is quite fruity and sweet and would be an interesting combination. I have enjoyed both wines with vegetarian dishes, see what you think!

post #4 of 11

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3 reds, 3 whites. All go great w/ vegetarian dishes. They have big enough flavors but do not overpower lighter (veggie style) dishes. $8 - $16, easily available. They all work well with meat-based dishes too.

post #5 of 11

Hi ,

 

I like your taste.......................

post #6 of 11

Unoaked Chardonnay or Sauvignon Blanc would both probably go well. I would be interested to try out a Chenin Blanc to see how that would go, possibly a Vouvray. An unoaked white Rioja could also be quite interesting but examples are so hit and miss that it can be hard to find something appropriate. If the tagine is quite spicy, Gewurztraminer would be a safe choice.

 

In terms of reds, Malbec and Pinotage would be interesting. Nothing oaked in any case.

 

Edit: I have little experience of Moroccan wine, but I was just doing a bit of reading out of interest and a pale and dry vin gris from the country could be an interesting and unusual choice if the tagine is spicy.

post #7 of 11

I found this really nice tips to pair food and wine, with reasonably expensive wine.

 

I tried some of them, and its pretty accurate

 

Edited to  remove link.

 

Food

Preparation

Ingredients

Wine Ideas

Soups

 

Cream

Dry Oloroso Sherry

 

 

Stock

Dry Riesling

Foigras

 

 

Sauternes

Chicken

Grilled

Lime, lemon, garlic, salt

Sauvignon Blanc, Semillion, Pinot Grigio, Rosè

 

Barbecued

Smoked

Beaujolais, Cotes du Rhone Villages

 

Baked

Cream Sauce

Chardonnay, Pinot Blanc

 

Baked

Tomato sauce w herbs

Barbera, Zinfandel

 

Roast

Garlic pepper, paprika

Merlot, Chianti, Cabernet Sauvignon, Chardonnay

 

Fried

Batter

Rosè, Beaujolais

 

Stir Fried

Vegetables, ginger, soy sauce

Riesling, Gewurztraminer, Chardonnay

 

Poached

Champagne, citrus juice

Champagne, White Bordeaux

Turkey

Roasted

Saga, dressing

Pinot Noir, Cabernet Sauvignon, Chardonnay

Fish

Grilled

Citrus

Sauvignon Blanc, Chardonnay, Sparkling wine

 

Poached

Light sauce, herbs

Dry Riesling, Champagne

 

Sautéed

Batter, Cajun style

Chenin Blanc, off-dry Riesling, Sparkling wine

 

Pan fried

Lemon butter

Sauvignon Blanc, Chablis, Semillion, Sancerre

Salmon

Poached

Medium herbs

Pinot Noir (red), Pinot Gris (white)

 

Poached

Cream sauce

Viognier

 

Grilled

Glaze coating or dried herbs

Cabernet Franc, Chardonnay, Pinot Noir, Blanc de Noirs

Scallops

Grilled

Citrus, butter

Chardonnay, sancerre, dry Riesling

Lobster

Steamed

Butter

Chardonnay, Sparkling wine

 

Steamed

Citrus

Pouilly-fume, Sancerre, Chablis

Mussels, Clams

Steamed

Butter, garlic

Chardonnay, pouilly-fume, Semillion

Lamb Leg

Roasted

Rose' mary

Cabernet Sauvignon

 

Roasted

Garlic

Zinfandel

Lamb Stew

baked

Vegetable, herbs

Pinor Noir, Cabernet Sauvignon

Steak

Grilled

Dried herbs

Syrah, Cabernet Sauvignon, Zinfandel

Pork Loin

Roasted

Herbs

Chianti, Zinfandel

Prime Rib

Roasted

Salt and pepper

Pinot Noir, Burgundy

Pasta

 

Meat sauce

Chianti, Barolo, Barbera, Zinfandel

 

 

Clam sauce

Sauvignon Blanc

 

 

Arabiatta

Rosè

Game

Roasted

Mild herbs

Syrah, Petite Syrah, Bordeaux

Duck

Baked

Al'orange

Pinot Noir, Beaujolais, Gewurztraminer

 

Roasted

Herbs

Pinot Noir, Zinfandel

Hamburger or Meat Loaf

baked

Herbs

Young Cabernet Sauvignon, Pinot Noir, Zinfandel, Chianti

Steak Tar tare

 

Herbs

Beaujolais

Short Ribs

baked

Tomato sauce

Pinot Noir, Zinfandel

Mild Cheeses

 

 

Chardonnay, Riesling

Medium Cheeses

 

 

Young Pinot Noir

Hearty, Ripe Cheeses

 

 

Burgundy, Cabernet Sauvignon, Syrah, Port

 
post #8 of 11

Thanks for the chart, it takes the thinking part out for me.

By the way I would have gone with 3 whites and 3 reads.

post #9 of 11

 

Vegetarian dishes could be quite complicated to wine and food pair ... due to the bitter notes of some vegetables such as aubergine or eggplant, asparagus white or green stalks, artichokes etcetra. These vegetables pair well with Cavas whether white or rosé, Pinot Noir and Sauvignon Blanc ... very subjective and personal in palate ...

 

Quinoa and rices generally pair well with wines that are Rosé ( Chilean, Californian, Spanish or Portuguese ) and pastas work fabulously with Barolo type reds, Chianti and Italian wines in general. However, Prosecco a white sparkling wine from the Veneto region is full proof here.

 

The chart is fine help tool, however, it is alot more fun to go to the best wine store in your town or city and have a few tastings !

Happy Holidays.

  

post #10 of 11

 

I had meant to include Alsace Rieslings go very well with vegetables as well ... The chart is generally good however, basic and does not cover European or Australian, New Zealand and South African wines ... There is one point, cow and goat cheeses pair better with white wines and cut fat content and cured, with red varieties and normally, if a cheese is French, go with a French wine, if Spanish, with Spanish wines ... Suggesting another point, noble nosed and medium bodied  Ribera del Duero Spanish 100% Tempranillo wines are the best you could buy for red meats ... This is why they win the International Wine Challenges worldwide every year. Speaking with a wine shop owner who does the purchasing is a great connection ... 

post #11 of 11

 

 

I would opt for a Greek white from Santorini which are available in the U.S.A. and are not too pricey or a Sparkling Rosé or Cava ...

Personally Chards are very aromatic and pair better with Salmon or Codfish for example or fresh goat cheese or smoked cow cheeses.

 

Please see my Guide I had put together ... Rices work well with fruity dry whites ... A Fino from Jerez very chilled shall work too.

 

 

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