Wine suggestion?

Discussion in 'Pairing Food and Wine' started by pfelix, Nov 20, 2010.

  1. pfelix

    pfelix

    Messages:
    8
    Likes Received:
    10
    Exp:
    Server
    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!
     
  2. tylerm713

    tylerm713

    Messages:
    477
    Likes Received:
    35
    Exp:
    I Just Like Food
    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.
     
  3. franny

    franny

    Messages:
    6
    Likes Received:
    10
    Exp:
    Culinary Student
    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!
     
    chris elias28 likes this.
  4. Iceman

    Iceman

    Messages:
    2,493
    Likes Received:
    427
    Exp:
    Professional Chef
    [​IMG]  [​IMG]  [​IMG]

    [​IMG]     [​IMG]   [​IMG]

    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.
     
    Last edited: Feb 8, 2011
  5. susan brown

    susan brown

    Messages:
    10
    Likes Received:
    10
    Exp:
    I Just Like Food
    Hi ,

    I like your taste.......................
     
  6. brownedoff

    brownedoff

    Messages:
    72
    Likes Received:
    12
    Exp:
    I Just Like Food
    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.
     
    Last edited: Apr 27, 2011
  7. mavenfoodscater

    mavenfoodscater

    Messages:
    12
    Likes Received:
    10
    Exp:
    Professional Caterer
    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
     
    Last edited by a moderator: Jun 23, 2011
  8. shnooky

    shnooky

    Messages:
    43
    Likes Received:
    10
    Exp:
    Cook At Home
    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.
     
  9. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    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.
     
    Last edited: Dec 8, 2011
  10. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    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 ... 
     
  11. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    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.