We’ve covered your holiday pairings from roast beef to ham to smoked meats, but for those who prefer to indulge in meatless cuisine, don’t worry—you’ve not been forgotten. Alas, our final piece in the four-part holiday pairing series brings you veggie pairings both sweet and savory to match the following bar manager, wine director and winemakers’ favorite wine and beer choices. With a countless number of vegetarian meals to suit each palate, you won’t be rethinking your dietary life choices anytime soon.
Dave Stephenson || Winemaker || Otis Kenyon Wine || Walla Walla, WA
For a classic vegetarian mashed potato side or potato-based entrée such as a casserole or hash, Stephenson recommends Otis Kenyon Wine’s 2013 Roussanne. Stephenson says it “opens with a light aroma of fresh cream and a touch of oak, but is immediately balanced with scents of lemon zest, lime juice and pineapple,” making it the “perfect seasonal wine.” The white wine also pairs well with yams, according to Stephenson.
Bryant Mao || Wine Director || Hawksworth Restaurant || Vancouver, BC
At Hawksworth, there is a selection of vegetarian plates available, including the apple beet starter salad with pickled beets, caramelized honey, burrata, walnut and dill. Mao suggests pairing Moraine Winery’s 2014 Riesling with a dish such as this one, as “the fresh acidity of the wine works really well with the apple in the salad and just a bit of residual sugars match well with the honey.” According to Mao, the Riesling is versatile and pairs well with an array of vegetarian dishes.
Marcus Miller || Winemaker || Airfield Estates Winery || Prosser, WA
Miller recommends pairing Airfield’s 2013 Barrel Fermented Chardonnay with your favorite apple-infused dessert. The Yakima Valley wine offers notes of lemon, pair, melon and oak finished off with a creamy texture. According to Miller, “with hints of cinnamon and nutmeg, apple pie pairs beautifully with this Chardonnay.” Apple soups, salads and stuffing also make a fine centerpiece for the wine.
Bob Bullock || Winemaker || Eye of the Needle Winery || Woodinville, WA
If your sweet tooth is relentless, Bullock bears dessert pairing expertise as well. Eye of the Needle’s 12th Blend Chenin Blanc is predominantly the varietal listed, blended with Riesling and offers fresh cut peaches as its first impression, followed by pineapple, almonds, apricot, fresh cream and honeysuckle. “The acidity is perfect: enough to make a great food pairing, well short of tartness,” Bullock says. Also consider pumpkin pasta as your entrée to keep that creamy vibe going in a (slightly) healthier fashion.
Justin Garcidiaz || Bar Manager || Aviary || Portland
Garcidiaz comes through for the beer lovers with his recommendation of Commons Brewery’s Urban Farmhouse Ale, which he says is “refreshing and crisp, with a nice, light floral aroma and a touch of hop bitterness.” Garcidiaz thinks a “veg-centric” dish would be the best pairing bet. “It’s brewed with the farm in mind, and it has enough brightness to go with something rich, and enough subtlety that it wouldn’t completely overpower lighter fare,” says Garcidiaz. Think vegetarian risotto or quinoa, or go richer with eggplant Parmesan.
