To pair wine with vegetarian dishes, it is best to look for bottles and produce with the same flavor intensity, writes wine columnist Will Lyons. "For most vegetable dishes that are not heavily laden with spices, you want wine that is not challenging," said Sriram Aylur, chef-owner of London's Quilon. "The fresher the food, the lighter and fresher the wine. You do not want something heavily aromatic. You want something that is savory and understated."
Published in Brief: