A classic guide to wine will suggest pairing red wine with red meat and white wine with fish—both of which are great options for those who choose to eat meat. Other complementary foods include chocolate and cheese, which are suited to vegetarians, but not vegans. Now that many people are choosing to expand their horizons with plant-based eating, New York Times' Wine Folly recently shared an updated wine guide specifically for vegetarian and vegan wine lovers.
As the guide describes, "Contrary to what the carnivores would have you believe, vegetarian food offers equally delightful pairings and can even stand up against bolder red wines than many meat-based dishes." Quinoa, tempeh, tofu, beans and alternative meat products such as those made by companies like Quorn and Gardein are highlighted in this guide as meatless proteins. Wine Folly also covers how to balance flavors, fat and umami in plant-based cooking to round out the boldness of red wines.
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