The current enthusiasm for vegetables demands a whole new look at the wine cellar. Here, some rules for choosing wines to go with vegetables.
Select vegetal wines. All the flavors that can be found in vegetables can also be found in certain kinds of wine-flavors of grass, herbs, even green beans. Try Riesling, Pinot Gris and Pinot Blanc from Alsace and, from the Loire, Chenin Blanc and Sauvignon Blanc.
Match flavors. When preparing the recipes here, remember that wines with some acidity, such as Sauvignon Blanc or a Mondeuse from Savoie, can stand up to tomatoes. Sweetish wines are great with carrots and onions. Big, dry Chardonnays, white Rhônes and Pinot Gris from Alsace go well with earthy mushrooms.
Avoid oaky or tannic wines. These qualities overwhelm the delicate floral components, earthy tones and fruity flavors in vegetables.
Make the vegetables more wine-friendly. Add ingredients such as cheese, nuts and cream to vegetables that are difficult to pair with wines, such as artichokes, asparagus and salad greens, especially bitter ones like arugula.
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