For many people, becoming a vegetarian it is not just a choice, it means a complete change of lifestyle.
There are plenty of different reasons why more and more people take this step and we’re not here to question whether it’s right or wrong.
Many believe that it is sad to exclude meat from your diet and that vegetarians may not be as truthfully motivated as they seem, and if it were not for ideological reasons, many would enjoy a big steak, if they could.
This is rather short-sighted as the vegetarian diet includes a variety of cereals, legumes, fresh and dried fruits, vegetables, dairy products, cheese and eggs, so why would they need to eat meat to feel happier?
With the wide range of ingredients contained in a typical vegetarian diet, pairing it with wine is just as rich and interesting.
Vegetables and salads, especially if raw, are rich in minerals and tend to acidity, so the correct pairing should be a modest white wine. Cereals have a sweet taste, so are perfect if matched with fresh wines with a well-balanced acidity. White wines and rosé would suit cereals even better.
What about red? – Do not worry! Everybody knows by now – (you know, right?!) – that red wine is not only to be paired with meat. Highly alcoholic, full bodied red wine are perfect with high protein beans and soybeans, especially if simmered into a sauce.
With a vegetable sauce pasta you will need less tannic red wines; if there is a hint of tomato sauce then go for a sweet wine, white or rosè.
For your dessert, choose to pair your fresh fruit with sweet crisp wines or if you prefer dry fruit, with a Passito.