PAIR­ING WINE WITH VE­GAN FOOD

HK Golfer - - Clubhouse | Liquid Assets -

What's the first thing most peo­ple learn about wine pair­ing? "Red with meat, white with chicken or fish." But what about when the main dish is veg­gies or a spicy veg­e­tar­ian stir-fry?

There’s no wrong an­swer. So many peo­ple think you can only drink white wine with tofu or roasted veg­eta­bles and red wine with pasta, which is not true. Sweet­ness, acid­ity, and ro­bust­ness are bet­ter in­di­ca­tors than old-school wine-pair­ing rules when choos­ing wine to go with food, es­pe­cially ve­gan food. Sparkling wine with tofu and bean dishes is just an ex­am­ple to show how in­no­va­tive wine pair­ing can be. How about a glass of fan­tas­tic Prosecco?? Her­itage Wines, a Hong Kong dis­trib­u­tor, imports the Mar­suret, Prosecco Su­pe­ri­ore DOCG, which has hints of ripe fruit and an in­tense fra­grance of ap­ple and full, aro­matic and el­e­gant flavor, com­bined with a good struc­ture.

And don't fear the rosè. Great veg­e­tar­ian food lets the flavor of veg­eta­bles come through. Dry rosès are a natural choice be­cause they go well with a va­ri­ety of veg­e­tar­ian dishes and don't over­power the fresh fla­vors. Her­itage Wines also has a in­cred­i­ble rosè from La Rifra, a win­ery in Bres­cia, north­ern Italy. The wine has a pale pink colour, with the aro­mas of straw­berry, per­fectly har­mon­is­ing with del­i­cate cit­rus hints of grape­fruit. A per­fect state­ment of fresh, spon­ta­neous plea­sure.

Masalas and Olives should be the best place in town to go for ve­gan food. You will be taken on a sen­su­ous culi­nary jour­ney into raw plant based cui­sine. The menus are 100% raw and plant based, ev­ery meal is cre­ated with lo­cally sourced sea­sonal pro­duce where pos­si­ble and or­ganic nuts and seeds. Each plate takes hours of prepa­ra­tion involving a range of tech­niques such as de­hy­drat­ing, fer­ment­ing, smok­ing and marinating.

Each month Masalas and Olives hosts one open ta­ble where all are wel­come to come and ex­pe­ri­ence a raw plant based jour­ney. The rest of the days they take pri­vate book­ings for pri­vate birth­day din­ners, lunches, bridal show­ers, net­work­ing brunches, pre-baby high teas and bou­tique cor­po­rate din­ners.

Kanch, the Founder and Raw Ve­gan Chef, trained un­der Matthew Ken­ney Culi­nary, a plant-based chef-train­ing pro­gram de­vel­oped by the name­sake chef, aka the top clas­si­cally-trained, celebrity ve­gan chef and two-time James Beard Award nom­i­nee. Her “cheese” plat­ter made from tree nuts is an all-time favourite for food­ies who are not even veg­e­tar­i­ans! It goes well with San Donaci, An­ti­caia Prim­i­tivo 2015, a full-bod­ied red from Puglia, south­ern Italy. Its rich­ness and power are bal­anced by soft and very el­e­gant tan­nins, with straw­berry and black­berry flavour.

Please call Her­itage Wines on +852 6085 5160 or email them at [email protected]­itagewines.com.hk to or­der the wines. And book your ta­ble at Masalas and Olives on masalasan­do­lives.com/ book-the-ta­ble or email to [email protected]­do­lives.com

Raw Cheese Plate of Masalas and Olives

Ve­gan Tacos

La Rifra Rosè

San Donaci, An­ti­caia Prim­i­tivo 2015

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