It can be a tricky pairing a wine with three separate veggie recipes, but luckily we’ve got one wine that we think will match all three.
With each preparation of these recipes — Lemon Green Beans, Calico Carrots, Savory Green Peas — we suggest you have a little sip of sauvignon blanc.
Because of its acidity and citrus flavors sauvignon blanc pairs wonderfully with vegetables and vegetable dishes — especially when the veggies are full of green or citrus flavors.
It’s because of the wine’s acidic ability to complement the
freshness of the vegetables, while also taming the acid found in
sauces and salad dressings, that we’re recommending this varietal
for Ann Vogel’s three recipes.
Sauvignon blanc is a green-skinned grape which originates from the
Bordeaux region of France (one of our favorite). Sauvignon blanc is
planted in many places around the globe, most notably in
California, New Zealand, Chile and of course in Washington.
These wine regions produce the crisp, dry, and refreshing white
wine that pairs so nicely with veggies.
When trying to come up with the right wine for this pairing, we
asked a friend what green beans smelled like?
“Like green beans, what else?” the friend retorted.
That got us thinking about how a wine can also smell and taste like so many different fruits, vegetables and minerals.
For instance sauvignon blanc can remind you of freshly mowed
grass, gooseberries, lemon, grapefruit, or it can have an herbal or
mineral quality.
Because wines take on different flavors, when looking to pair a
wine with vegetables try something that echoes the flavors of the
vegetables you plan to serve.
In the case of green beans with lemon, we can’t think of anything better than a New Zealand sauvignon blanc. Wines from this region or California are best suited for Vogel’s recipes because winemakers from these regions tend to produce citrus- and herbal-heavy wines. This makes them a good match for any veggie.
