As with any dish, pairing vegetables with wine can be successfully achieved through one of two strategies: choose a wine that shows some of the same characteristics as the dish, like high acidity or vegetal notes. Alternatively, serve a wine that will contrast with the dish, such as a crisp white with something lush and fatty, like avocado.
You’ll also want to consider how the dish is cooked. Roasting and caramelizing brings out the richer, sweeter flavors in a vegetable. Steaming or sautéing can keep the flavors light and bright. Braising will bring out some of the deeper, more brooding aspects of a vegetable or legume. Other components in a dish, from fresh herbs to spices, can also affect what you might pair with it, so consider options at both ends of the light white to dark red wine spectrum.
Article by Chantal Martineau
Illustration by Mike Houston