I'm a versatile, easy-drinking wine that pairs beautifully with a wide variety of plant-based recipes. I go perfectly with radicchio risotto, pistachio pesto gnocchi, mushroom polenta, lasagna with lentil ragù, bean soup, braised seitan, tofu and tempeh skewers, vegetable strudel, stuffed peppers, eggplant parmigiana, grandma’s meatballs in tomato sauce, baked caramelized red onions, and a selection of plant-based cheeses or cold cuts.