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Vegan Food and Wine Pairings for Your End-of-Summer Festivities by Angela Heverling, VLCE

As a vegan – and a wine-lover – I used to wonder what to drink with foods that are not included on the traditional pairing lists, which tend to be meat and cheese heavy with quintessential combinations like steak with Cabernet Sauvignon. Finding the perfect food-wine pairing can be a fun and satisfying culinary experiment. In fact, in many parts of the world, wine is considered just as much a part of the meal as anything else on the table. There’s no reason that those of us who avoid animal products should miss out on this experience.

As summer comes to a close and we have one more major holiday here in the USA, you may be gearing up for one last party around the bonfire. If you are planning your final barbeque or just want to turn a summer meal into a special occasion by adding a bottle of wine, here are a few suggestions for pairing wine with your vegan dishes.

First, when pairing wine with vegan dishes, it’s less about the base ingredients and more about the overall flavor profile. This principle is becoming more recognized in the wine world at large; however, because vegetarian dishes have never fit into the traditional categories, vegan pairings work particularly well when they are based on the cuisine style or preparation of the dish. For example, rich cashew-based cream sauces pair well with oaked Chardonnays, while sweet barbeque sauce works well with something young, bold, and fruity like a California Zinfandel or an Australian Shiraz.

Speaking of Zinfandel and Shiraz, red wine doesn’t require red meat. Don’t let the traditional pairing of red wine with beef dishes scare you off from enjoying red wine if that’s what you prefer. There is nothing better than a Beyond Meat Burger (http://beyondmeat.com/products/view/beyond-burger) (or other veggie burger with a meat-like taste) with a peppery Syrah or the aforementioned Cabernet. The tannins in these red wines interact with protein and fat, which soften the impact of the tannins and make the wine more appealing. So, try these wines with foods high in plant protein, like grilled seitan or tempeh strips.

For lighter options on the grill, such as whole-foods based burgers, portobello mushrooms, or grilled eggplant, consider a Barbera or Pinot Noir. These low-acid, lighter-bodied reds can be enjoyed with almost anything. And on a hot day, consider popping any red wine in the fridge for about 30 minutes before serving or put it in the ice bucket with the white wines. If they get too warm, red wines can taste flat.

With vegetable-based dishes, consider unoaked white wines, especially if you want to highlight the freshness of your ingredients, such as a salad or vegetable main dish. Sauvignon Blanc, which is often citrusy or herbaceous, is great with vegetables and salads with vinaigrettes. It is even considered a natural with the hard-to-pair asparagus. A Riesling with a touch of sweetness is a traditional pairing with spicy dishes. Dry sparkling wines are surprisingly versatile and not just for champagne toasts or fancy parties. Try an inexpensive Prosecco with appetizers when there are fried options on the table.

When in doubt, consider a rosé. Dry rosés pair amazingly with many vegetarian dishes. Light ones go well with herbal dishes, olives, and mild Middle Eastern-inspired dishes such as baba ganoush or tabbouleh. More medium-bodied and darker rosés hold up well with spicier foods, including many Asian dishes. I love to pair a California rosé with Mexican food, nachos, or chili. It has become my “go-to” variety when I’m not quite sure what to pair with the slightly spicy or vegetable-based dish that is not an obvious match for a white wine.

You may be surprised by combinations that you enjoy, especially with dishes you may have assumed would not go well with wine. Experiment, have fun, and always drink what you like. If you are interested in finding vegan-friendly wines, start by checking out the directory at Barnivore (http://www.barnivore.com) and share recommendations or suggestions in the comments. Cheers to a Happy Labor Day!

Angela Heverling is a Certified Vegan Lifestyle Coach and Educator and Certified Yoga Teacher. She is a Wine and Spirit Education Trust (WSET) student and blogs about vegan food and wine at Hummus and the House Red (https://hummusandthehousered.com). You can contact her at mailto:[email protected]and on Instagram @hummusandthehousered.

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