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Pairing Wine with Vegetables

Pairing Wine with Vegetables
Matching wines with vegetable dishes follows the same general principles as matching wine with fish and meat, whether the vegetable is an appetizer or the centerpiece of a main-course dish.

To cut through the fatness of avocados, try a grassy Sauvignon Blanc from New Zealand or California, or an Italian Verdicchio.

Beans and Lentils
Serve a fruity young red, such as Syrah/Shiraz, a top French Beaujolais or a California Merlot. For white, try an Alsatian Riesling or an Italian Pinot Grigio.

Serve a buttery California Chardonnay.

Serve a dry rosé or a light red wine, such as a Dolcetto from Italy or a medium-weight Chianti.

This chickpea dip is best with a crisp, acidic wine, perhaps a dry Chenin Blanc from California or an Albariño from Spain.

Serve with Pinot Noir from California, Merlot from New York state or a good French Beaujolais.

When serving olives as an appetizer, try a glass of slightly chilled Fino sherry from Spain or a California sparkling brut rosé.

An onion tart or onion soup is perfect with an unoaked white wine, such as Oregon Pinot Gris, Sauvignon Blanc from the Loire or even a mid-range Chablis from France.

With black truffles, open a top-quality Champagne, a California sparkling wine, or a Syrah from California or the Rhône in France. With white truffles, serve a good French red Burgundy or an Italian Nebbiolo, such as Barolo.
Adapted from Williams-Sonoma Guides, The Wine Guide, (Time-Life Books, 1999).