Vegetables
In accompany with wine
Trying different types of wine with strictly vegetable dishes can be a lot of fun. Vegetable dishes may not have the richness or proteins of meat-based dishes, but they aren't as wine-averse as we've been led to believe. It does take a little experimentation, however. Vegetables have a fantastic depth and variety of flavor, and they are rarely cooked alone. That variety can make it difficult to find a wine that complements all those flavors.
Since you probably won't be pairing wine with raw vegetables, it's more helpful to focus on the way the vegetables are prepared. Some preparations, like roasting, can make vegetables even more wine-friendly.
Roasting and grilling will caramelize the sugars in vegetables and give them an almost meaty richness. Roasted vegetables can stand up to rich reds, like Merlot, Syrah, or Zinfandel.
Cream, butter, and cheese add richness and body to vegetable dishes, and they tend to pair well with oaky wines, like Chardonnay.
Spicy dishes can go two ways. They can be balanced with a fruity wine, like Gewürztraminer, or enhanced with a bolder wine, like Merlot.
Greens and herbal dishes tend to have a grassy freshness that can be easily overpowered, but pairs well with an equally herbaceous wine, like Sauvignon Blanc.
