I’m a wine with great character, perfect for pairing with your plant-based recipes, even the richest, boldest, and most flavorful ones: pasta and beans, pappardelle with porcini mushrooms, Barbera risotto, eggplant parmigiana, vegetable soup, penne with almond pesto and sun-dried tomatoes, black kale lasagna, seitan goulash, grilled tofu sausages, sautéed tempeh cubes, red onion gratin, stuffed peppers, cauliflower steak with barbecue sauce, lentil and carrot meatballs in grandma’s tomato sauce, legume burgers with rosemary potatoes, and all kinds of plant-based cold cuts and cheeses.