Pairing Vegetables and Wine
Wine and food pairing can seem like a daunting task, but we promise it doesn’t have to be! There’s no loss when you simply drink what you enjoy with the foods that you enjoy, but if you’re looking for special combinations that do favors for both the dish and the drink, we're here for you.
Meals with multiple elements offer flexibility when it comes to pairing. Often, the wine is chosen based on what pairs best with the protein element, such as Cabernet Sauvignon with steak or Chardonnay with chicken. Seasonings like garlic, lemon, or herbs as well as preparations like grilling or stir-frying also play a role in what wine will truly make the food shine.
This week, we are thinking outside of the box to provide pairings based on the vegetable elements of your meal. After all, we can all use some delicious veggies in our lives, especially if they come with a harmonious glass of wine!
Pairing Bell Peppers with Sangiovese
For this pairing, we are oven-roasting red, yellow, and orange bell peppers in a bit of olive oil, basil, salt, and pepper and finishing with a quick broil until just barely charred. These colorful beauties release just a bit of sweetness and complement the profile of our beautiful bright red Sangiovese.
Pairing Zucchini with Sauvignon Blanc
For most green vegetables, Sauvignon Blanc is an easy go-to. We like to spiralize zucchini and very lightly sauté the zucchini “noodles” in garlic-infused butter, then season with lemon juice and fresh herbs. The fresh, light flavors are perfect for airing with the simple golden beauty of our Sauvignon Blanc.
Pairing Cabbage with Cabernet Sauvignon
This pairing may seem to come out of left field, but it comes down to preparation. Finely shredded cabbage, red or green, makes a toothsome, flavor-packed meal when braised with high-quality fat (such as duck fat) and joined by pancetta or bacon. Trust us, it’s hearty enough to harmonize with our Reserve Cabernet Sauvignon.
Pairing Broccoli with Chardonnay
We love a well-seasoned pan of roasted broccoli. Easy to make and even easier to eat, these nutrient-packed florets offer flavor that flourished alongside an unctuous Chardonnay. Our oak-aged Reserve Chardonnay compliments the natural flavors without being overpowering.
Pairing Brussels Sprouts with Zinfandel
This particular vegetable is known for being a tricky component for wine pairings. Aside from Sauvignon Blanc, many wines are not exceptionally compatible with this lovely veggie. However, for this pairing, we’re busting out the fryer (or air fryer) for some crispy-yet-tender bites, and seasoning with a balsamic reduction perfect with our Peacock Patch Zinfandel.
Pairing Asparagus with a Red Blend
Barbecue season is upon us, so for this pairing we are grilling marinated asparagus for a lovely char and enjoying it alongside a glass of our Grapeful Red. This wine is a pairing artist, and will also go phenomenally with burgers, sausages, and anything else that comes off the grill. Take it easy!
What's your favorite pairing? Let us know @rubyhillwines.
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