Wine suggestion?

8
10
Joined Aug 29, 2010
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!
 
477
35
Joined Aug 6, 2010
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.
 
6
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Joined Feb 7, 2011
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!
 
2,594
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Joined Jan 4, 2011
   

       

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.
 
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72
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Joined Apr 4, 2011
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.
 
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12
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Joined Jun 2, 2011
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.

[table][tr][td][table][tr][td]
Food
[/td][td]
Preparation
[/td][td]
Ingredients
[/td][td]
Wine Ideas
[/td][/tr][tr][td]
Soups
[/td][td][/td][td]
Cream
[/td][td]
Dry Oloroso Sherry
[/td][/tr][tr][td][/td][td][/td][td]
Stock
[/td][td]
Dry Riesling
[/td][/tr][tr][td]
Foigras
[/td][td][/td][td][/td][td]
Sauternes
[/td][/tr][tr][td]
Chicken
[/td][td]
Grilled
[/td][td]
Lime, lemon, garlic, salt
[/td][td]
Sauvignon Blanc, Semillion, Pinot Grigio, Rosè
[/td][/tr][tr][td][/td][td]
Barbecued
[/td][td]
Smoked
[/td][td]
Beaujolais, Cotes du Rhone Villages
[/td][/tr][tr][td][/td][td]
Baked
[/td][td]
Cream Sauce
[/td][td]
Chardonnay, Pinot Blanc
[/td][/tr][tr][td][/td][td]
Baked
[/td][td]
Tomato sauce w herbs
[/td][td]
Barbera, Zinfandel
[/td][/tr][tr][td][/td][td]
Roast
[/td][td]
Garlic pepper, paprika
[/td][td]
Merlot, Chianti, Cabernet Sauvignon, Chardonnay
[/td][/tr][tr][td][/td][td]
Fried
[/td][td]
Batter
[/td][td]
Rosè, Beaujolais
[/td][/tr][tr][td][/td][td]
Stir Fried
[/td][td]
Vegetables, ginger, soy sauce
[/td][td]
Riesling, Gewurztraminer, Chardonnay
[/td][/tr][tr][td][/td][td]
Poached
[/td][td]
Champagne, citrus juice
[/td][td]
Champagne, White Bordeaux
[/td][/tr][tr][td]
Turkey
[/td][td]
Roasted
[/td][td]
Saga, dressing
[/td][td]
Pinot Noir, Cabernet Sauvignon, Chardonnay
[/td][/tr][tr][td]
Fish
[/td][td]
Grilled
[/td][td]
Citrus
[/td][td]
Sauvignon Blanc, Chardonnay, Sparkling wine
[/td][/tr][tr][td][/td][td]
Poached
[/td][td]
Light sauce, herbs
[/td][td]
Dry Riesling, Champagne
[/td][/tr][tr][td][/td][td]
Sautéed
[/td][td]
Batter, Cajun style
[/td][td]
Chenin Blanc, off-dry Riesling, Sparkling wine
[/td][/tr][tr][td][/td][td]
Pan fried
[/td][td]
Lemon butter
[/td][td]
Sauvignon Blanc, Chablis, Semillion, Sancerre
[/td][/tr][tr][td]
Salmon
[/td][td]
Poached
[/td][td]
Medium herbs
[/td][td]
Pinot Noir (red), Pinot Gris (white)
[/td][/tr][tr][td][/td][td]
Poached
[/td][td]
Cream sauce
[/td][td]
Viognier
[/td][/tr][tr][td][/td][td]
Grilled
[/td][td]
Glaze coating or dried herbs
[/td][td]
Cabernet Franc, Chardonnay, Pinot Noir, Blanc de Noirs
[/td][/tr][tr][td]
Scallops
[/td][td]
Grilled
[/td][td]
Citrus, butter
[/td][td]
Chardonnay, sancerre, dry Riesling
[/td][/tr][tr][td]
Lobster
[/td][td]
Steamed
[/td][td]
Butter
[/td][td]
Chardonnay, Sparkling wine
[/td][/tr][tr][td][/td][td]
Steamed
[/td][td]
Citrus
[/td][td]
Pouilly-fume, Sancerre, Chablis
[/td][/tr][tr][td]
Mussels, Clams
[/td][td]
Steamed
[/td][td]
Butter, garlic
[/td][td]
Chardonnay, pouilly-fume, Semillion
[/td][/tr][tr][td]
Lamb Leg
[/td][td]
Roasted
[/td][td]
Rose' mary
[/td][td]
Cabernet Sauvignon
[/td][/tr][tr][td][/td][td]
Roasted
[/td][td]
Garlic
[/td][td]
Zinfandel
[/td][/tr][tr][td]
Lamb Stew
[/td][td]
baked
[/td][td]
Vegetable, herbs
[/td][td]
Pinor Noir, Cabernet Sauvignon
[/td][/tr][tr][td]
Steak
[/td][td]
Grilled
[/td][td]
Dried herbs
[/td][td]
Syrah, Cabernet Sauvignon, Zinfandel
[/td][/tr][tr][td]
Pork Loin
[/td][td]
Roasted
[/td][td]
Herbs
[/td][td]
Chianti, Zinfandel
[/td][/tr][tr][td]
Prime Rib
[/td][td]
Roasted
[/td][td]
Salt and pepper
[/td][td]
Pinot Noir, Burgundy
[/td][/tr][tr][td]
Pasta
[/td][td][/td][td]
Meat sauce
[/td][td]
Chianti, Barolo, Barbera, Zinfandel
[/td][/tr][tr][td][/td][td][/td][td]
Clam sauce
[/td][td]
Sauvignon Blanc
[/td][/tr][tr][td][/td][td][/td][td]
Arabiatta
[/td][td]
Rosè
[/td][/tr][tr][td]
Game
[/td][td]
Roasted
[/td][td]
Mild herbs
[/td][td]
Syrah, Petite Syrah, Bordeaux
[/td][/tr][tr][td]
Duck
[/td][td]
Baked
[/td][td]
Al'orange
[/td][td]
Pinot Noir, Beaujolais, Gewurztraminer
[/td][/tr][tr][td][/td][td]
Roasted
[/td][td]
Herbs
[/td][td]
Pinot Noir, Zinfandel
[/td][/tr][tr][td]
Hamburger or Meat Loaf
[/td][td]
baked
[/td][td]
Herbs
[/td][td]
Young Cabernet Sauvignon, Pinot Noir, Zinfandel, Chianti
[/td][/tr][tr][td]
Steak Tar tare
[/td][td][/td][td]
Herbs
[/td][td]
Beaujolais
[/td][/tr][tr][td]
Short Ribs
[/td][td]
baked
[/td][td]
Tomato sauce
[/td][td]
Pinot Noir, Zinfandel
[/td][/tr][tr][td]
Mild Cheeses
[/td][td][/td][td][/td][td]
Chardonnay, Riesling
[/td][/tr][tr][td]
Medium Cheeses
[/td][td][/td][td][/td][td]
Young Pinot Noir
[/td][/tr][tr][td]
Hearty, Ripe Cheeses
[/td][td][/td][td][/td][td]
Burgundy, Cabernet Sauvignon, Syrah, Port
[/td][/tr][/table][/td][/tr][/table]
 
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43
10
Joined Oct 11, 2011
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.
 

margcata

Banned
985
13
Joined Sep 18, 2011
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.
 
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margcata

Banned
985
13
Joined Sep 18, 2011
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 ... 
 

margcata

Banned
985
13
Joined Sep 18, 2011
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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