Which wine goes with vegetables and mushrooms?
Roasted or grilled vegetables call for a light red or a full-bodied white. Raw, steamed or dressed with vinaigrette, go for a dry, crisp white. With mushrooms, choose an earthy red, never a very fruity wine.
Vegetables have a reputation for being tricky with wine, but they aren't. What's hard is the bitterness and the fibre. The key isn't the vegetable but how you cook it: fire gives it sweetness and body, while steam leaves the acidity exposed.
La regla curta
Escalivada and oven-roasted vegetables. Fire caramelises the onion and the pepper. You need ripe fruit: a young red, a full-bodied rosé or an oaked white.
Artichoke and asparagus. These two give wine the most trouble, because their bitterness distorts it. A very dry, mineral white, or a sparkling wine, is the way to go.
Mushrooms. Earth, forest, damp leaves. A Garnacha, a mountain red or an aged white pairs far better than any sweet, fruity wine.
Salads and vinaigrette. Vinegar eats wine alive. Lower your expectations and raise the acidity: a young white, and the simpler the better.
La meva tria d’avui
DO Somontano
Laus Crianza
Broad, fresh and dense, with sweet, silky tannins and the fruit well integrated with the oak.
7,40 €Veure el vi →
DO Penedès
Lignum
Well structured, with ripe tannins and a balsamic backbone; 13.5% vol.
11,10 €Veure el vi →
Els 54 vins que hi encaixen
DO PenedèsLignum11,10 €
DO PenedèsCan Feixes Blanc Tradició17,70 €
DO PenedèsCan Feixes Negre Selecció10,60 €
DO PenedèsIcones Negre8,00 €DO PenedèsLa Milana28,20 €
DO PenedèsLignum Blanc11,10 €
DO EmpordàRhodes15,75 €
DO Costers del SegreLo Virol Blanc7,30 €Frequently asked questions
Why does artichoke make wine taste odd?
It's down to cynarin, a compound that makes whatever you taste next seem sweeter. With a dry, tense white you hardly notice it.
Does a vegetarian dish always call for white?
No. With mushrooms, pulses or roasted vegetables, a light red works perfectly.
What about vegetables with a cheese gratin?
The cheese leads: step up to an aged red or a full-bodied white.