Credit: Brant Ward / The Chronicle
Here's a great San Francisco Chronicle article by Michelle Locke discussing Wine and Vegetarian/Vegan Food Pairings. You may remember my Peju wine and vegetarian pairing article I wrote discussing the delectable offerings in California wine country.
This San Francisco Chronicle article mentions the following pairing ideas...Enjoy!
-- ...Try a platter of oven-roasted root vegetables... a meaty grilled portobello mushroom is another option.
-- Winemaker Thomas Houseman likes Pinot Noir with french fries. To go all out, toss the fries with truffle oil, salt and maybe a dusting of fennel pollen.
-- Pizza and rustic Tempranillo can be good partners. The same is true of a vegan pizza made with lots of vegetable toppings and soy cheese, says winemaker Jon Grant, a vegan.
-- For a challenging pairing like asparagus or artichoke, Grant adds lemon and salt to offset the umami, or savoriness, of the vegetables and bring the flavors into balance.
-- When in doubt, try sparkling wine.