I am a rich and full-bodied wine to accompany your plant-based recipes, even the most bold and flavorful ones: beetroot hummus with walnuts and peanut cream, Lebanese moussaka with bell peppers, Barbera and blueberry risotto, mushroom pappardelle, tempeh and eggplant parmigiana, red pumpkin caponata, pasta e fagioli, gnocchi with almond pesto, lentil ragù lasagna, seitan stew, grilled tofu sausages, cauliflower steak with barbecue sauce, legume meatballs in grandma’s sauce, and aged plant-based cold cuts and cheeses.