When it comes to Lent, many think of fish for dinner. However, there are so many protein-packed, delicious bean and lentil dishes! And so many wonderful wines will pair with meals that are absent of meat or fish. Here are my favorite wines to pair with vegetarian dishes:
Andrieux & Fils Cote du Rhone “Cuvee Marie” Blanc 2012 –
Beets are hard to pair, but that doesn’t stop me. I love a roast beet salad with goat cheese and fresh, dark greens, and you need a complex white to match up to all that earthiness. This white Cotes du Rhone has fruity aspects, like peach and tropical fruits, but also has a voluptuous body that holds up to the rustic quality of beets. The acidity is just present enough to clean up any cheese or dressing element.
Col Santo Ruris Umbria, Italy 2011 –
Medium-bodied with cherry and earthy complexity, this blend of Sangiovese, Merlot and Sagrantino, is a perfect pairing for a rustic dish full of root vegetables, lentils and savory spice. The acidity cuts through the rich weight of lentils and has a long finish.
The Guild White Blend, Willamette Valley, Oregon 2012 –
Crisp and refreshing, with medium weight, The Guild is a blend of Pinot Gris, Riesling, and Chardonnay. The flavors are bright, with melon, citrus and apple. Served with white pizza with arugula, creamy fettuccini Alfredo or tofu tacos, the flavors heighten creaminess and quell spice.
M1 Syrah, Murfatlar, Romania 2011 –
Perhaps you want an Arabic-themed night? Vegetarian grape leaves, hummus and spinach pies? I just tasted the Romanian M1 Syrah, and I couldn’t get Middle Eastern food out of my mind! Smoky and rustic at first, this Syrah opens up and reveals rich fruit while still maintaining the earthy complexity.
So often when it comes to Lent, or even just cutting back on meat, we think fish is the only option. This week, try out a new vegetarian dish with my wine pairings!