I’m a truly original wine, and I pair in a versatile way with plant-based cuisine, even the most aromatic or spicy dishes: artichoke flan in phyllo pastry, Russian salad, broccoli-and-hazelnut hummus, leek-and-potato savory tart, spicy vegetable noodles stir-fried in a pan, creamy penne with lemon and ginger, saffron-and-licorice risotto, zucchini gnocchi with curry, pan-scrambled tofu with turmeric, crispy diced tempeh in soy sauce, mixed vegetable tempura, vegan sushi, and cashew “ferments” flavored with herbs.