April 23, 2012
A spicy Moroccan chickpea spaghetti with the strong flavors of cumin and the heat of cayenne is a great way to start off my Meatless Monday wine pairing. Balanced by the sweetness of honey and the freshness of mint, this dish demands the Swiss Army knife of wines: Riesling. The sweetness in the wine will tame the cumin and cayenne and compliment the fresh mint, touch of honey, and red bell peppers. A nice German Riesling will have the acidity to keep the wine from being cloying and overwhelming the dish. If you fear sweetness in wine (why?), I think a dry Riesling would work well, too. Look for ones from Australia's Clare Valley; these are seriously underrated wines.
Have fun pairing wine with vegan dishes!
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