As a lover of vegetarian food, I find plant-based wine pairings can often be overlooked. Most research will give you all the meat and seafood pairing ideas you could ever want (which isn’t a bad thing!), but vegetarian are few and far between.
Truth is, many of the same guidelines apply, just in different context. Fat, acidity, body, sweetness, tartness, and flavor all play a crucial role in pairing vegetarian food with wine. When deciding on what wines you’ll serve, you’ll want to choose those that highlight the true flavors of vegetables, pasta, and grains, rather than overpower them.
This shareable breakfast treat comes out as a toasted, utterly delectable looking pancake. I’d actually describe it most like a pancake-crepe hybrid. Light and airy, with zero chance of drying out.
With sweet sautéed apples and juicy tart cherries that bake under the batter and used as a topping, it’s a delicious mingling of summer and fall.
You’re probably familiar with bacon wrapped dates, but have you ever had their late summer cousin, the prosciutto wrapped fig? They’re easy to make and fun to eat. And ideal for chatting and mingling at a party, when carrying a plate can be a fuss. It also leaves an extra hand open for a glass of wine. 😉
Warm, salty, sweet, and a little bit funky.