Wines for “Green” Foods

May 6, 2010

Just in time for spring’s arrival, my colleague Natalie MacLean has compiled a thought-provoking list of wines for  “green” foods, such as asparagus, peppers, and peas, not to mention other fresh vegetables that we’ll enjoy in the coming months. Natalie is an independent and award-winning journalist who is author of the bestselling “Red, White, and Drunk All Over,” and also edits one of the largest wine sites on the Web,

“Green foods are the problem children of the wine world,” Natalie says. “But as a stubborn hedonist, I’ve found some terrific wines to drink with them.”

So forthwith, here are Natalie’s suggested “green” food-and-wine matches.

•Spring Asparagus: Gruner Veltliner

•Field greens salad: Riesling

•Tomatoes: Pinot Noir

• Green peppers: Sparkling Wine

• Grilled veggies: Rosé

•Green peas: Sauvignon Blanc

•Spinach-and-bacon salad: Merlot

•Artichokes: Verdicchio

Thanks, Nat!

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