Pairing red wine with vegetables can be tricky. Here, five fantastic combinations.

Ray Isle
May 01, 2010

Tomatoes, which are acidic, will taste better with a relatively acidic red, like a Sangiovese.

  • Pair dark, leafy greens like spinach or chard with light reds such as Gamay; greens make full-bodied reds too astringent.

  • Match mushrooms, lentils, miso and other earthy ingredients with an earthy red like Pinot Noir.

  • Tannins intensify heat, so for dishes with hot chiles, pour soft, fruity reds like Zinfandel.

  • Protein-rich vegetarian dishes (with cheese, for instance) often stand up to tannic reds like Syrah.

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