Wines that will work well with a plant-based diet
I am working toward consuming a more plant-based diet. Preliminary results from European scientific studies show that vegetarianism is associated with fewer risk factors for diabetes and heart disease and shows a 30 percent lower mortality rate. The list of benefits associated with eating more plant-based foods is extensive.
I recently enjoyed a variety of dishes prepared at Copper Branch, located at 1040 Lansdowne Street West in Peterborough (copperbranch.ca). This is a chain restaurant offering freshly prepared, organic and healthy vegan cuisine. If you are interested in consuming more plantbased dishes paired with a glass of wine, this gem is worth considering.
The veggie sandwiches and burgers can be served on organic kamut or gluten-free buns or collard and spelt wraps.
The Mushroom Galaxy Burger is made from oven roasted Portobello mushroom, zucchini, caramelized onions, and vegan Swiss style cheese, lettuce and nonGMO aioli sauce. A lovely earthiness comes through in the flavour.
Acidity is the predominant building block of the aioli sauce. Therefore chilled Pinot Noir with its back bone of matching acidity is a good choice. Henry of Pelham Pinot Noir VQA, (CSPC 13904), $16.95, is an ideal partner for this mushroom burger. The wine offers aromas and flavours of raspberry, cherry, earth, tobacco and spice. The medium body will match, without over powering, the actual mushroom burger. Its acidity will act as a bridge, harmonizing with the aioli sauce. The burger is quite substantial in weight and taste.
Henry of Pelham's Pinot Noir VQA is also a suitable partner to the Shitake Teriyaki Burger, which is also coated in the aioli sauce.
The menu also offers a series of power bowls made up of several organic food items. I enjoyed the Aztec bowl consisting of sweet potato, corn and mango salsa, non-GMO black beans, guacamole, vegan sour cream, broccoli, beets, carrot, lettuce, organic sprouted mung beans, pumpkin seeds, and organic corn chips with brown rice. Its sweet and savoury taste sensations demand a wine with some sweetness. An off dry white or off dry rose will offer enough sweetness to pair with the sweet potato and salsa. Choose Cave Spring Cellars Riesling VQA, (CSPC 234583), $15.95. This classic Niagara Riesling has aromas and flavours of citrus and peach. With a hint of sweetness, the wine will complement without overpowering the sweet flavours in this bowl. The wine's refreshing acidity will clean the palate between bites.
Tossed in a tamari ginger vinaigrette, the Asian Fusion bowl is also suitable to enjoy with this same off-dry Riesling.
The Mediterranio bowl offers splashes of a basil olive oil dressing over eggplant, chick peas, onion, celery, olive, red pepper, garlic, spices, etc. Trius Barrel Fermented Chardonnay, (CPSP 251470), $19.95, offers classic apple aromas and flavours and a hint of toastiness with enough weight (due to decent alcohol content) to stand up to the dressing and heavier ingredients like eggplant and chick peas.
The Aristotle bowl is drizzled in balsamic vinaigrette, also harmonizing with Trius Barrel Fermented Chardonnay.
Pair this same fatty Chardonnay with Poutine with Cremini Mushroom Sauce; Oven Baked Nachos; and Zucchini Noodles with Italian-Inspired Coppernata.Shari Darling.