PAIRING WINE WITH VEGAN FOOD
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
La Rifra Rosè
San Donaci, Anticaia Primitivo 2015