Wine Pairings for Vegetable Focused Menus
The restaurant trend reports are tumbling in with predictions for what will be “in” on menus in 2016. Topping the charts are vegetable focused meals. The National Restaurant Association puts “locally sourced produce” in their top ten. And food industry trend specialist Andrew Freeman says, “People want less animal protein and are requesting that veggies are ramped up to their fullest creative potential.”
That taste trend has already emerged on Atlanta menus as vegetable side dishes multiply and vegetarian entrees get more chef love. Along side the meat centric South African inspired cuisine at newly opened Cape Dutch, chef Philippe Haddad offers a vegetable curry with South African spices and butternut squash ravioli with a peri-peri sauce.
Even if you begin your meal at Cape Dutch with a bite of Biltong, traditional South African beef jerky, registered dietitian Sharon Palmer author of Plant-Powered for Life says you can practice ‘flexitarian’ eating by ordering the vegetarian entrée.
“It is hopeful to see the trends going on where meat is now at the side of the plate and veggies are front and center,” says Palmer. “Chefs are in love with farmers’ markets and post the farms where their produce hails from all the time. This has made an impact on consumers. Look at what’s going on with Brussels sprouts and cauliflower. They’re cool!”
Wine Pairing with Produce
A sea change from menus focused on meats and fish first to vegetables on center stage means morphing wine list suggestions too. At the Century House Tavern in Woodstock, known for locally sourced produce, general manager Jon Hayano suggests pairing the Butternut Squash Soup and Spaghetti Squash salad first course selections with brut Champagne.
“We often think of animal products such as cheese, red meat, and fish when it comes to wine pairing, but with plant foods you can also make beautiful pairings,” says Palmer. “Try pairing the seasonings and sauces with wine. A citrus sauce or Asian flavoring goes nicely with white wines; tomato and chili sauces pair well with red wines.”
Wine director and co-owner of Flyte World Dining & Wine Bar in Nashville Scott Sears, who is a vegetarian, says, “In general, when pairing wine with vegetable-based meals, you want a low-alcohol, low-tannin, not-overly-oaked, balanced wine.”
More Sip Tips from Sears:
-“Make note of the spice level. To balance the spice, select wines with a touch of sweetness to them, such as Riesling or Rose.”
-“Avoid highly tannic reds made from grapes such as Cabernet Sauvignon to avoid the dry, course mouth feel tannin causes when it can’t bond with fat. Tannins can overly-emphasize any earthy favors present in the vegetable dish.”
-“The wine should add dimension to the dish without adding any elements that clash with the texture. Sparkling wine is a great option for just about any vegetable dish, as are bright, light, crisp whites.”
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