- Turn Your Avocado Toast into Dinner
- Tuna's Perfect Pairing? Try Bordeaux
- Early Summer Fish Stew with Sancerre
- Brunch Drinks
- Black Cod with Miso Broth and German Pinot Noir
- Beet Sliders with Goat Cheese and Rosé
- Savory Buckwheat Crêpes with Pinot Noir
- What to Drink with Steamed Mussels
- How to Pair Kale Salad with Wine
- Counterintuitive Pairing: Chorizo with White, Striped Bass with Red
Our May story on Bonny Doon and the brilliant chef behind their new Tasting Room, Charlie Parker, inspired me to try pairing vegetarian dishes with big red wines at home. If only I had the professional finesse of Bonny Doon. Earlier this week Ray Isle gave me half a case of big reds from the F&W tasting room for the experiment, which I was about to take on the subway when it started to pour. Since I had to hold an umbrella with one hand, I could only grab two of the six bottles with the other: a 2007 Praxis Lagrein and a 2006 Masi Campofiorin. Then, once I was at home I discovered the Campofiorin was corked.
I made my stuffed red bell peppers anyway, filling them with cooked red quinoa and feta cheese, and simmering them in a tomato sauce spiked with a pinch of chile flakes. Finally I tried them with the Lagrein. They tasted just how you'd imagine stuffed bell peppers would, if they'd been garnished with blueberry jam. I had much better luck with the 2009 Hofer Grüner Veltliner in my refrigerator: the faint floral notes married well with the juicy bell peppers, while the white pepper and zippy acidity lightened the rich stuffing. But there is nothing big nor is there anything red about Grüner-Veltliner, though it may be one of the most vegetable-friendly white wines out there. So I'm going to take a page out of Randall Grahm's book and try again.
Meanwhile, enjoy these brilliant vegetarian pairings from Charlie Parker: