Pairing wines with vegetable-focused dishes - including vegan and vegetarian foods - is easy, but it's also a way to flex your creative muscles. Honestly, choosing wines for these dishes can result in some of the most exquisite pairings if we understand a few basic principles:
1. Powerful flavors in food and richness call for powerful wines.
2. Lighter food flavors require lighter wines.
3. Spicy, salty, or smoky flavors in food welcome lighter, fruity reds, and off-dry to semi-sweet whites.
4. You can pair food with wine by creating complementary pairings, where the food tastes like the wine (pasta with fresh herbs, olive oil, and olives paired with fresh, herbaceous Sauvignon Blanc). Or you can go the other direction with contrasting pairings, the food and the wine have opposite flavors and textures (an earthy mushroom risotto, for instance with a fruit-driven Pinot Noir).
One of the keys to enjoying a great wine and food match is to consider the cooking method you apply to a dish.
Three glasses of dry red wine (4fl oz each) have 10% less calories than one twix chocolate bar.
A wine that tastes watery is said to taste "dilute". It may have been made from grapes picked during a rainstorm
One ton of grapes makes about 780 bottles of wine, or 65 cases.