Vegetables and Wine

Until recently, no one thought much about the relationship between vegetables and wine except to occasionally pronounce that they don’t go together. Not going together meant either that the vegetables would ruin the wine (asparagus and artichokes being two famous wine miners), or that the wine would overpower the vegetables, which were too delicate to hold their own. But as we’ve expanded our choices of vegetables and ways to prepare them, we’ve discovered that vegetable-based dishes and even individual vegetables can go wonderfully with many wines. I am a great enthusiast of roasting and grilling vegetables. Both of these methods develop a complexity and depth of flavor in the vegetable that can match up to even a rich red wine. Try roasted young beets with a good California Pinot Noir or Merlot—delicious together!