Vegetarian Wine Pairing

It was so fun to learn about pairing wines with plant-based foods at the Food & Nutrition Conference & Expo in October in Nashville. I was invited to a wonderful event, sponsored by MorningStar Farms, on pairing wines with vegetarian foods at Flyte World Dining & Wine in Nashville.

We not only got to taste a delicious array of vegetarian foods, provided by MorningStar Farms, these foods were paired with wines that accented their flavors. We learned all about pairing with plant-based foods from Fltye Co-owner and vegetarian sommelier, Scott Sears.

Scott talks about pairing wine with vegetarian food here.

Scott offered the following advice on pairing plant-based foods with wine.

1. In general, when pairing wine with vegetable-based meals, you want a low-alcohol, low-tannin, not-overly-oaked, balanced wine. You also have to make note of the spice level. If a dish has a fair degree of spice (heat) to it, you would also want to look at very low alcohol, very low tannin and un-oaked options. To balance the spice, select wines with a touch of sweetness to them, such as Reislings or Roses, or even sparkling wines.

2. When a wine has an alcohol content of higher than, say, 14%, it will cause a noticeable “alcohol heat” that will lead to an unpleasant mouthfeel and emphasize any bitterness in the dish. This rules out modern reds from California or Australia, or really any high-heat climate where grapes get really ripe and thus lead to highly alcoholic wines. High alcohol also causes spicy foods to get even spicier! Another reason to avoid high-alcohol wines.

3. You should also avoid highly tannic reds made from grapes such as Cabernet Sauvignon or Nebbiolo to avoid the dry, course mouthfeel tannin causes when it can’t bond with fat. Tannins can also overly-emphasize any “earthy” favors present in the dish. Some tannin can be good and even offset bitter components in a dish so it is good to experiment a bit, depending on the dish.

4. Since the plant-based protein components have a heft to them, look to cut that by selecting wines with a high acidity. This just means that the grapes grew in a relatively cool climate where they didn’t get fully ripe or were harvested early to avoid becoming fully ripe. In contrast, a fat, overly ripe wine would cause a dense veggie-protein patty to seem “flabby” or “mushy”.

5. The wine should add dimension to the dish without adding any elements that clash with the texture. Sparkling wine is a great option for just about any vegetable dish, as are bright, light, crisp whites and not-too-fruity Rosés. Richer, heartier, plant-based proteins can stand up to moderate tannin and oak as long as the spice is in balance.

Here are some of the fabulous recipes we tried at the event. The recipes were all vegetarian—most were vegan as well. To make them completely plant-based, you can omit or subsitiute the dairy products and choose a vegan Morningstar Farms product.

MorningStar Farms Flyte Menu and Wine Pairings 

Buffalo “Chicken” canapé – Pickled Celery, Whipped Gorgonzola, Ranch, Focaccia 

Wine: Sleight of Hand Cellars “The Magician” – Washington – Riesling
Flavor Profile: Fresh, lively and slightly sweet, showing green apple, lychee and lime zest. Medium-bodied, with a clean, bracing finish.
Pairing note: Low alcohol and a touch of sweetness are a match for the dish’s moderate heat. Zippy acidity couples with the pickled celery while the tart citrus adds lift to the gorgonzola and ranch components.
Recipe: Pickling Liquid Yield: approximately 2 cups

1/4 cup White Wine Vinegar
1 cup Water
1/4 cup Rice Wine Vinegar
1/2 cup Sugar
1 tablespoon Kosher Salt
1 Clove
1 teaspoon (optional) Jalapeno, fresh,finely chopped
1 teaspoon Garlic, fresh,minced
1 tablespoon Ginger, fresh, chopped
1/2 teaspoon Mustard seed
1/2 teaspoon Black Peppercorns
1/2 teaspoon Coriander

Directions:
1. Combine all ingredients in a saucepan and bring to a boil.
2. Simmer for 5 minutes, remove from heat and allow to cool.
3. Pour into a clean glass container and cover.
4. Refrigerate until ready to use.

For the Pickled Celery:
1/2 to 1 cup Pickling Juice (recipe above)
2-3 stalks Celery, Thinly Sliced on the bias (12-24 slices)

Directions:
1. Place celery slices in a clean glass container pour cooled pickling liquid to cover celery slices.
2. Cover and refrigerate until ready for use.

For the Buffalo Sauce:
1/2 cup Frank’s Red Hot Sauce
2 tablespoons Honey
1 teaspoon Kosher Salt
1/2 cup Butter, cold and cut into cubes

Directions:
1. In a saucepan over medium high heat, bring the hot sauce, honey and salt to a boil.
2. Lower the heat and add the butter a little at a time whisking to combine until smooth and emulsified.
3. Use immediately or reserve refrigerated until ready to serve.

For the Whipped Gorgonzola:
5 ounces Gorgonzola Dolce or your favorite Blue Cheese
3/4 cups Cream, Heavy Whipping

Directions:
1. Place the gorgonzola dolce in a food processor bowl, crumbled slightly.
2. Bring the cream to a boil in a heavy bottomed sauce pan.
3. Turn on the food processor and pour the cream over the cheese gradually to melt it and form a thin puree. Scrape down the bowl if necessary.
4. Place the cheese mixture in a bowl set over ice and whip with a whisk until ice cold and thickened slightly or refridgerate until chilled.
5. Transfer to a stand mixer bowl and whip until firm peaks form.
6. Cover and refridgerate until ready to serve.

To Finish and Assemble the dish: Yield :12 canapes
12-24 slices Pickled Celery,drained
4 patties MorningStar Farms® Buffalo Chik Patties per recipe
Buffalo Sauce,warm per recipe
Whipped Gorgonzola,chilled
1/4 cup Ranch Dressing, bottled or house prepared
12 pieces Cornmeal, sourdough or other bread, toasted,cut into a small bite size pieces

Directions:
1. Bake the MorningStar Farms Buffalo Chik Patties in the oven or microwave according to package instructions.
2. Cut the MorningStar Farms Buffalo Chik Patties into quarters or small disks with a ring cutter.
3. Place hot chik patties in a bowl and drizzel with warm buffalo sauce to lightly coat chik patties. Toss in bowl to cover entire pattie with sauce.
4. Spread a small amount of ranch dressing on the toasted bread pieces and top with a buffalo chik patty piece.
5. Pipe or spoon a small amount of whipped gorgonzola on top of the patty and then top with one or two pieces of pickled celery.
6. Place on serving tray and serve immedialty.

Indian Veggie Rice Fritter – Red Curry Sauce, Togarashi 

Wine: Jardin en Fleurs – Vouvray, France – Chenin Blanc
Flavor Profile: Soft and luscious flavors of ripe pear, white peach and honeysuckle. Slightly sweet with vibrant acidity and a clean finish.
Pairing note: Low alcohol and a touch of sweetness are a match for the dish’s fried crispy outside, while the acid balances the starchiness of the rice. Pear and peach notes are a perfect match for the curry sauce.
Recipe: 

For the Red Curry Sauce: Yield: approximately one quart
1 tablespoon Canola oil
1/2 Bunch Scallion, sliced thinly
1/2 tablespoon Garlic, fresh, minced
1/2 tablespoon Ginger, fresh, minced
2 tablespoons Rice Wine Vinegar
1 each Lime, fresh juiced
1/2 teaspoon Cumin, ground
1/2 tablespoon Coriander, ground
1/2 tablespoon Paprika
2 tablespoons Red curry paste
1 each 14oz. can Coconut milk
1/2 cup Honey
1 cup Peanut oil

Directions:
1. Heat canola oil in a heavy duty pan on medium high heat and sauté scallions, garlic and ginger until tender.
2. Add rice wine vinegar and lime juice to deglaze the pan and reduce liquid until almost all liquid is evaporated.
3. Stir in spices, red curry paste, coconut milk, honey and reduce until the mixture begins to thicken.
4. Remove from heat and allow to cool.
5. Transfer warm mixture to food processor and process, drizzling in the peanut oil until emulsified.
6. Adjust seasoning to taste.
7. Reserve warm until ready to serve or cover and refrigerate until ready to use.

For the Indian Veggie Rice Fritter: yield: 8-10 fritters
2 patties Morningstar Farms® Spicy Indian Veggie Burger, crumbled
1/2 cup Cooked Rice
1/2 cup Mixed vegetables (celery, onion, carrot), finely diced
1 Tablespoon All-purpose flour or gluten free flour
1 Tablespoon Potato starch or cornstarch

For the fritter breading:
1/4 cup Cornstarch slurry
1/2 cup Panko breadcrumbs
As needed Kosher Salt

Directions:
1. Add first five ingredients and mix until well combined.
2. Divide mix and shape into desired size balls (about 8-10 one-ounce balls.)
3. Prepare the cornstarch slurry by whisking 2 tablespoons of cornstarch with 1/4 cup cold water until cornstarch is dissolved and no visible lumps.
4. Place panko breadcrumbs in a separate container.
5. Dip each ball in the slurry and then into the breadcrumbs covering the fritters with the breadcrumbs.
6. Place on a sheet pan to allow to air dry for a few minutes prior to frying.
7. Fry in a 350F oil until golden brown.
8. Season with salt and serve with the warm red curry sauce on the side for dipping.

Quinoa Stuffed Peppers – Cream of Mushroom, Grits 

Wine: Sileni Estates – “Cellar Selection” – Hawke’s Bay, New Zealand – Pinot Noir
Flavor Profile: Ripe raspberry and wild cherry flavors accented by cola, savory herbs and forest earth. Silky and soft on the palate.
Pairing note: Red fruit elevates the overall complexity of the dish. Cola note sets off the coconut milk. Forest notes match the pepper. A touch of tannin combines with the creamy texture of the grits to leave a clean palate.
Recipe:

For the Cream of Mushroom:

For the Mushroom base:
1.5 pounds Mushrooms, fresh
2 cups Mushroom or Vegetable Stock
5 sprigs Thyme, Fresh
2 Teaspoons Sherry Vinegar
1/2 Tablespoon Kosher Salt

For the Cream of Mushroom:
1 quart Heavy Cream (Substitute: Coconut Milk for Vegan)

Directions:
1. Start the mushroom base by combining the mushrooms, mushroom/vegetable stock, and thyme in a pressure cooker. Cook on high pressure for 20 minutes. i. Mushroom stock can alternatively be prepared in a heavy stock pot over medium high heat. Bring to a boil. Reduce heat. Cover and allow to cook at a low simmer for about 30-40 minutes until vegetables are tender.
2. Discard the thyme and allow base to cool for a few minutes.
3. Transfer the mushrooms and stock to a blender or food processor bowl.
4. Process on high until smooth.
5. Add the salt, sherry vinegar and continue to process until smooth.
6. To the mushroom base, add 50% by volume cream or coconut milk and incorporate into base.
7. Store in an airtight container in the refrigerator until ready to reheat and serve.

For the Stuffed Peppers: Yield: 4-6 servings
4-6 each Peppers, small bell or cheese, top and seeds removed
2 patties or 5 ounces MorningStar Farms® Roasted Garlic Quinoa Burger, crumbled
1 tablespoon Potato or Corn Starch
1/2 cup Red beans pureed or Refried Beans
1/2 cup Cooked quinoa
1/2 cup Parsley, fresh, chopped
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 cups Vegetable stock

Serve peppers with:
Cream of Mushroom as desired
Grits, prepared

Directions:
1. Preheat oven to 350F .
2. Mix all ingredients except the peppers and vegetable stock to make the filling.
3. Stuff inside of the peppers and place opening up in a medium baking dish.
4. Pour enough vegetable stock into the pan about 1 cup to coat the bottom and steam the peppers.
5. Cover the pan with aluminum foil and bake in a hot oven for 30 to 45 minutes until peppers are tender.
6. Remove and serve peppers on top of warm grits and warm cream of mushroom.

Veggie “Meatloaf” – Roasted potatoes, Tomato Puree, Haricot verts 

Wine: Herencia Altés – Catalonia, Spain – Grenache
Flavor Profile: Cherry and raspberry with notes of exotic spices and licorice. Concentrated flavor with medium body and tannin.
Pairing note: Moderate tannin provides structure to match density of the meatloaf and potatoes. Red fruit adds a high note to the flavor profile, while the acidity of the wine cleanses the palate. Recipe: Yield: two loaves

1/2 can/1/2 pound Refried Vegetarian Beans or pureed black eyed peas
1/2 pound MorningStar Farms® Chipotle Blackbean Crumble
1 cups Onion, diced small
1 cups Quick Cook Oats
1/3 cup Potato Starch or Corn Starch
1/2 cup Tomato sauce
1/2 cup Carrots, diced small
1 cups Shitake mushrooms, sliced to taste
Kosher Salt & Black Pepper
2 tablespoons Parsley,Fresh, chopped
1 tablespoons Thyme, Fresh chopped
pinch Dried Oregano

Directions:
1. Preheat oven to 350ºF.
2. Place all ingredients in a container and mix well to combine.
3. Divide mixture into two prepared loaf pans or terrin molds.
4. Bake in hot over for 30 to 45 minutes until the top of the loaf is brown
5. Remove pans from the oven and allow to cool in the pan for 10 minutes.
6. Run a knife around the edges of the pan to loosen the loaf from the pan and invert pan on serving platter or cutting board.
7. The loaf can be sliced and served immediately.
8. Meatloaf is best if it is allowed to cool completely in the refrigerator overnight to allow the potato starch time to hydrate and the flavors to meld and develop.
9. Wrap loaf in aluminum foil to warm in oven prior to serving.

Nashville Hot Chick’n Nuggets – Pickle, Buttermilk, White Bread

Wine: Marquis de la Tour – Loire Valley, France – Ugni Blanc, Chardonnay }
Flavor Profile: Crisp, clean and light with fine bubbles, ripe melon and green apple flavors.
Pairing note: Bubbles and crisp texture temper the moderate heat of the dish while vibrant acidity matches the crispy fried texture and the intensity of the sauce. Citrus flavors provide a nice counterpoint to the buttermilk while picking up the tartness of the pickle.
Recipe: 

For the Buttermilk Egg Wash:
1/2 cup Buttermilk
1 Egg
2 teaspoons Hot sauce

Directions:
1. Whisk all ingredients together in a bowl
2. Cover and refrigerate until ready to use.

For the Nashville Hot Chicken Spice:
1/4 cup Extra Virgin Olive Oil
2 teaspoons Smoked Paprika
1/4 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper (adjust to taste)

Directions:
1. Whisk all ingredients together and set aside.
2. Stir thoroughly before using.

For the Chik’n Nuggets: Yield: 12 servings 12 each
MorningStar Farms® Chik’n Nuggets
1/2 cup Buttermilk egg wash
1/4 cup Panko Bread Crumbs
1/4 cup Nashville Hot Chicken Spice
12 each Dill Pickle Chips
4 slices White Bread, remove crust, cut each slice of bread into 3 into preferred shape for base of canapé.

Directions:
1. Dip the MorningStar Farms Chik’n nuggets in the buttermilk egg wash and then into the panko bread crumbs.
2. Fry in a 350F fryer until golden brown and warmed through.
3. Drain on a paper towel and brush nuggets with the Hot Chicken Spice.
4. Place one Chik’n nuggets on top of a piece of white bread base and top with a dill pickle chip. Recipes provided by Morningstar Farms

Note: I am not a consultant for Morningstar Farms, I’m simply sharing the amazing recipes they provided at this event.