VEGETARIAN DISHES

SEE ALSO FIRST COURSE LIST 

 Baked pasta dishes Pasticcio, lasagne and cannelloni with elaborate vegetarian fillings and

sauces: an occasion to show off a grand wine, esp finest Tuscan red, but also claret and

burgundy. Gavi if you want white.

Beetroot Mimics a flavour found in red burgundy. You could return the compliment.

and goats cheese gratin Sauv Bl.

Cauliflower cheese Crisp, aromatic white: Sancerre, Ries Spätlese, Muscat, English Seyval Bl,

Godello.

Couscous with vegetables Young red with a bite: Shiraz, Corbières, Minervois; or well-chilled

rosé from Navarra or Somontano; or a robust Moroccan red.

Fennel-based dishes Sauv Bl: Pouilly-Fumé or one from NZ; English Seyval Bl or young

Tempranillo.

Grilled Mediterranean vegetables Brouilly, Barbera, Tempranillo, or Shiraz.

Lentil dishes Sturdy reds such as Corbières, Zin, or Shiraz.

dhal, with spinach Tricky. Soft, light red or rosé is best – and not top-flight.

Macaroni cheese As for CAULIFLOWER CHEESE.

Mushrooms (in most contexts) Gd with many reds. Pomerol, California Merlot, Rioja Res, top

burgundy, or Vega Sicilia. On toast, best claret. Ceps/porcini, Ribera del Duero, Barolo,

Chianti Rufina, Pauillac or St-Estèphe.

Onion/leek tart Fruity, off-dry or dry white: Alsace Pinot Gr or Gewurz, Canadian or NZ Ries,

English whites, Jurançon, Australian Ries. Or Loire red.

Peppers or aubergines (eggplant), stuffed Vigorous red wine: Nemea, Chianti, Dolcetto, Zin,

Bandol, Vacqueyras.

Pumpkin/squash ravioli or risotto Full-bodied, fruity, dry, or off-dry white: Viognier or

Marsanne, demi-sec Vouvray, Gavi, or South African Chenin.

Ratatouille Vigorous young red: Chianti, NZ Cab Sauv, Merlot, Malbec, Tempranillo; young red

Bordeaux, Gigondas, or Coteaux du Languedoc.

Spanacopitta (spinach and feta pie) Young Greek or Italian red or white.

Spiced vegetarian dishes See INDIAN DISHES, THAI DISHES (MEAT, POULTRY, GAME).

Watercress, raw Makes every wine on earth taste revolting. Soup is slightly easier, but doesn’t

require wine.

Wild garlic leaves, wilted Tricky: a fairly neutral white with acidity will cope best.