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Matching wine with vegetarian food

Studies show that around one in ten Australians are now taking meat off their shopping lists. Whether you take part in ‘meat-free Mondays’ or are cutting down for health, animal welfare or environmental concerns, there are plenty of reasons to make veg the star. Your wallet will thank you too!

Matching wine with meat-free meals is no different or more difficult than any other food and wine pairing with basic rules such as ‘delicate flavours with delicate wines’ still applying.

Follow these tips for delicious vegetarian food and wine matches to impress!

  • Cooking a stir-fry or curry? Think of all the beautiful veg you can choose and remember that spicy foods can be enhanced by very fruity or even sweeter wines.
  • Fennel and asparagus risotto with Sauvignon Blanc or wild mushroom risotto with Pinot Noir is foodie perfection.
  • Thinking of a mid-week roast? Fill up your roasting tray with a selection of colourful seasonal veg and whizz up a salsa verde or pesto sauce to accompany them. You could choose any wine to match.
  • Getting together with the family for a BBQ? Think of sizzling field mushrooms with rosemary butter, onion and capsicum on the flat plate and vege and haloumi cheese skewers on the grill. Serve with a beautiful big salad and a couple of bottles of your favourite Rosé for a meal fit for a king!
  • Sauvignon Blanc and asparagus are classic partners – serve grilled with garlic butter or pan-fried and topped with poached egg and pecorino shavings for a dinner party entrée to impress your friends.
  • A Thai red curry with tofu and bok choy is fabulous with a Viognier or Chardonnay and Japanese tempura vegetables are sublime with Riesling, Semillon or Sparkling white.
  • Mild Indian curries are superb with soft reds such as Merlot as are tomato-based pastas. Swap out the mince in a lasagne for grilled eggplant and enjoy a spicy Sangiovese for a classic Italian pairing.
  • Light lunch? Enjoy crisp salads and antipasto platters with Pinot Grigio for a burst of fresh flavour or pour a glass of the slightly richer Pinot Gris with blue or washed rind cheese.
  • Cabernet Sauvignon and blends are delicious with your next aged cheddar and dried fruit plate and enjoy a mid-weight red such as Grenache or Tempranillo with vege-based tapas, home-made pizzas or mushroom burgers.
  • If you’ve never tried French onion soup with a medium sherry or Pinot Noir, then you haven’t lived!

For more great vegetarian recipes and wine matches, click here to view our full collection.

Two Blues Sauvignon Blanc 2014
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