In the April edition of Food and Wine magazine, which hits newstands this week, chefs Mario Batali and Mark Ladner propose that vegetables are on the verge of a new renaissance. Vegetables are easy to grow in one’s personal garden, and require
very little in the way of preparation. Batali goes on to say that with the heightened awareness of veggies, “the planet will live longer, people will live better, their sex lives will get better, their apartments will get bigger. With more vegetables, it can all happen.” – Kate Krader
Vegetables can be some of the more difficult items to pair with wine, given their vegetal, earthy, and often bitter or fibrous compositions. Luckily, there has never been a greater selection of wine available to the consumer, and through a little trial and error, you can easily find the right wine to pair with your beloved artichoke hearts or broccoli rabe.
I was invited to the event to pair wines with six different vegetable dishes in efforts of bridging the proverbial gap between veggie and wine. We had a lot of fun trying all the different combinations and found that the simpler the wine; the better the pairing. A light, crisp, and mineral white wine cut through the strong flavors of charred asparagus with parmesan. A light, acidic, and aromatic red was complimentary to spring peas with mint and red onion.
Click on the following link to the article in full or pick up a copy of the magazine for an in-depth analysis regarding all things food and wine.
Team Batali’s Vegetable Challenge April, 2010 (Article courtesy of Food and Wine Magazine)
What are some of your favorite vegetable dishes? What are some of your favorite wines? Do you think your favorite wines will pair well with your favorite veggies? The only way to know for sure is to give it a try.