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quote:
Originally posted by mitPradikat:
I was reading the interview with kd lang in the latest WS and was surprised to learn that she is a fan of big reds like Amarone and Grange. Strange, because she is so famously vegetarian. I'm wondering what vegetarian dishes would hold up to big bold reds like that?



Boca Burgers
I don't eat red meat either, and have found that when I have a big red, I go for ones that are good on their own.

But, when I do want something that begs for food, like a good Sangiovese, I make something like grilled portabella caps, with plenty of seasoning. Hearty vegetarian lasagne or tomato-based pasta dishes can work as well. And, cheese is great, as pdn notes. I've enjoyed many good hearty reds like Amarone, Brunello, Chianti, with simple Parmesan Reggiano, EVOO, Greek olives, and the best bread I can find, or occasionally make.
quote:
Originally posted by Florida Wino:
quote:
Originally posted by mitPradikat:
I was reading the interview with kd lang in the latest WS and was surprised to learn that she is a fan of big reds like Amarone and Grange. Strange, because she is so famously vegetarian. I'm wondering what vegetarian dishes would hold up to big bold reds like that?



Boca Burgers


In her case...more like fur. Red Face
quote:
Originally posted by steve8:
quote:
Originally posted by Florida Wino:
quote:
Originally posted by mitPradikat:
I was reading the interview with kd lang in the latest WS and was surprised to learn that she is a fan of big reds like Amarone and Grange. Strange, because she is so famously vegetarian. I'm wondering what vegetarian dishes would hold up to big bold reds like that?



Boca Burgers


In her case...more like fur. Red Face



You just could not resist, could you? Razz
I was vegetarian for almost 16 years of my life and I used to eat a lot of pasta, cheese dishes when I drank red wine. But when I got a little more serious into collecting, I started eating more chicken and then before you knew it, I was into red meats in a big way.

All I can suggest is try Italian dishes like Pasta, pizza or some Greek vegetarian ones like Moussaka(without meat). One can use meatless products to substitute the meat in dishes requiring meat-you can find these substitutes in health food stores.
The earthiness of mushrooms goes well with a lot of red wines. And the variety of preparations and types can make them even friendlier-- sauté a portobello in oil, top it with a bit of your best balsamic, and it's almost a steak. Chanterelles, morels, shitake, oyster-- you can sauté them, add them to a red wine reduction sauce, serve it over almost any starch, it should stand up to all but the most intense reds, which should probably be drunk on their own anyway. Mushroom risotto has already been mentioned, and it's one of my favorites with red wine; you can make it with a very reduced vegetable stock if you want it to be stronger flavoured to stand up to a more powerful wine. I like to really darken sliced button mushrooms to intensify their flavour before adding them to risotto as well.

Vegetarian or meat, pairing is about balance. You can get a lot of flavour out of vegetables if you want to.

On an almost-related note, I always loved kd lang's duet with Roy Orbison of Crying. Good song, great rendition.

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