Pairing wine with vegetables

Roasted cauliflower soup

In last week's Kitchen Window on NPR, Natalie MacLean provided advice for those who are looking to increase their vegetable intake while still enjoying wine with dinner.

White wines generally pair better with vegetables than reds, as they often have complementary herbal, grassy aromas. My favorite white for veggies is sauvignon blanc, especially from New Zealand. Its aromas of asparagus, canned peas and citrus dance with greens.

Asparagus, interestingly enough, is one of the hardest vegetables to pair, according to MacLean. Along with artichokes.

MacLean provides solid advice on a wide range of dishes, from sauteed greens to spinach lasagna, recommending diverse whites and medium-bodied reds, which would also work for the dishes McLean forgot: broccoli smothered in cheddar cheese and creamy vegetable soups, one of my greatest autumn joys.

special thanks to Slashfood


Natalie MacLean said...

Great blog! I’d love to hear your suggestions for wine and food pairings for my online matching tool:




Editor of Nat Decants Free Wine Newsletter

Author of Red, White and Drunk All Over

Tanya said...

I missed you on Flickr! glad your somewhat back in action.

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