Matching your food and wine should be fun and not a stressful experience. The basic rules of white wine with white meat, and red wine with red meat, have been tried and tested and some may say the thought of pairing wine and a vegetarian dish is a bit daunting. Fear not, matching wines to vegetarian food is simple and easy. Just take these three points into consideration and you will have a sensational meal to look forward to.

1. Match the wine to the strongest flavour in the meal – ask yourself how was this cooked? What are the most intense flavours?

2. Ensure the balance and harmony of flavours – this should be in the wine and the food

3. Allow the wine and food to help each other – wine should complement and enhance the flavours of your dish, not overwhelm it

Another great tip for matching wine and food is to consider the intensity and flavours of your protein choice. Ingredients such as mushrooms, soy sauce, nuts and oils can add more flavour to your protein and therefore will allow for a fuller flavoured wine with greater body and length. Try adding dried shiitake mushrooms to your next Thai inspired stir-fry or cashew nuts to a delicious Penang curry for extra flavour and intensity.

To help you pick a stellar dinner for tonight, here are a few recommendations:

  • Goat’s cheese salads are always a winner and a Tumbarumba Sauvignon Blanc is hard to beat
  • Pasta sauces like pesto with the rich flavours of pine nuts and herbs are a great match for our Tumbarumba Chardonnay
  • A delicious homemade mushroom and ricotta quiche or moreish caramelised onion tart will pair nicely with a ripe, aromatic white like Tumbarumba Pinot Grigio
  • Tomato based pasta or pizza dishes work best with a light red like Tumbarumba Pinot Noir
  • Thinking baked stuffed mushrooms? Try a Hilltops Shiraz or Canberra Syrah to compliment this one
  • Intensely flavoured roasted red peppers work particularly well with a Riverina Touriga or Durif