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Pairing Wine with Vegetables from Artichokes to Sweet Potatoes

17 November
2017-11-17 00:00:00
2017-11-17 00:00:00

Pairing Wine with Vegetables from Artichokes to Sweet Potatoes

Raw or cooked, vegetables have a wide array of flavors, but pairing wine with them doesn't have to be tricky. Here's our guide for six veggies.

Vegetables are wily things. Their flavor profiles differ wildly when served raw, roasted or cooked by open flame. To better navigate their shape-shifting and sometimes-challenging flavors, we asked Patrick Cournot and Alexis Percival, beverage directors at New York City’s Ruffian Wine Bar & Chef’s Table, about how to make veggie pairings work.

Asparagus & Artichoke

Consider This… Cournot and Percival explain that they group these two because both have cynarin, a chemical that makes wine taste sweeter.

Try It With…Dry white wines with stone-fruit undertones from Alsace and Austria.

But Stay Away From…Red wines, full-bodied oaked whites or dry, tannic­ orange wines.

Sweet Potato

Consider This…Since sweet potatoes are naturally, well, sweet, and often prepared with baking spices, the somms­ look for wine with ample spice to match, plus enough acidity to refresh the palate.

Try It With…Round, juicy Chardonnay from the Jura or white wine from Rioja. If the sweet potatoes are spicy, go for a dry, funky sparkling wine like a pétillant naturel (pét-nat, for short).

But Stay Away From…Very dry or light wines, which would likely taste thin and bland.


Consider This…This peppery green makes a more complex salad than gentler lettuces, prompting pairings with enough zing to stand up to the greens, but not overpower them.

Try It With…Light, sharp wines from Sancerre, Vouvray or Muscadet when combined with Pecorino and lemon. If the cheese is aged, go with an extra brut or zero dosage Champagne.

Read more here

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2017-11-17 00:00:00
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