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Old 02-03-2010, 05:45 PM
 
8,680 posts, read 13,242,864 times
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Any wine-drinkers here?

I found a nice article about [URL="http://findarticles.com/p/articles/mi_m0820/is_n253/ai_21034483/?tag=content;col1"]pairing wine with vegetarian cuisine[/URL], but I was wondering about personal experience in the group.

What kinds of wine do you enjoy with your various vegetarian or vegan dishes?

How about pairings that include wine traditionally paired with meat? Surely Shiraz will work with something other than steak. Of course, it might work with veggie "steak" strips, but maybe there are some unusual pairings that work, as well.

Specific recommendations (brand, year) are welcome. If you know of any wineries that use animal products in "fining" or other winemaking procedures, this might be a nice time to mention it, too.

I'll start. Fava beans will indeed go with a nice Chianti.
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Old 02-04-2010, 09:25 AM
 
8,680 posts, read 13,242,864 times
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No wine-drinkers at all?

Wow.
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Old 02-04-2010, 06:45 PM
 
2,542 posts, read 5,971,060 times
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Well, I wrote something, but then my computer stalled before it posted. (I'm currently stealing, er, borrowing wireless).

I was hoping someone would post because I'm a newby to wine with no clue on how to pick out a wine. The ones with serving suggestions on the back label are always for meat. I have no idea what lamb tastes like! How do I know if my meal has the same flavors! I always hope that the wine buyer at the Beverage Place is in to help me.
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Old 02-18-2010, 05:55 PM
 
Location: Texas
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I don't pay much mind to pairing, but my favorite wine right now is Montesant Can Blau. Was drinking 2007 but my wine shop currently has 2008 in stock and that is quite nice too.
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Old 02-19-2010, 08:20 AM
 
5,019 posts, read 12,710,255 times
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We drink quite a bit of wine.

Don't forget that not all wine is vegan or vegetarian. You can find guides on the web.

That being said, I've never found that being vegetarian has hampered by ability to do food pairings. I just follow the same "rules" used in pairing wine with meats. In other words, heavy, hearty dishes (casseroles, stews) usually get a robust red (we drink tons of Malbec, Zin and Cab in the winter).

If we are grilling veggie burgers or other lighter "meatlike" fare in the spring or summer, it's usually Pinot Noir for us or a Syrah (many Rhone wines).

I'm not a big white-wine drinker. In the summer I do keep a dry Sauv blanc in the fridge. Works well with salads and sandwiches.

I'll drink Champagne or Cava, anytime, anywhere with anything.
I find it works especially well with buttery or creamy dishes (like my potato-leek pie) or spicy food.

A good rule of thumb, if you cook with wine, is to serve the same wine at the table.

Bon Appétit.
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