I’m a "different" Pinot Grigio, perfect for pairing with spicy, flavorful plant-based dishes or traditional oriental recipes. I go wonderfully with saffron risotto, penne with curry, zucchini and mint, scrambled tofu with turmeric, creamy pumpkin soup with orange and toasted almonds, leek and miso soup, gnocchi with bell pepper cream, veggie Pad Thai, ginger-scented carrot balls, tofu tikka masala, crispy fried tempeh skewers with peanut sauce, oven-baked spiced cauliflower steak, spring rolls with sweet and sour sauce, vegan sushi, and aged almond or cashew “not-cheeses”.