I’m a pleasant, easy-drinking wine for everyday enjoyment. I pair beautifully with plant-based cuisine: Russian salad, rosemary focaccia, chickpea falafel with avocado mayo, zucchini–mint hummus, leek and potato savory pie, lemon and ginger pennette, orecchiette with mixed vegetables, vegan carbonara, curry gnocchi, asparagus risotto, artichoke “parmigiana,” turmeric-scrambled tofu, crispy tempeh skewers, tofu and nori sticks, legume meatballs, onion tempura, vegan sushi, seitan carpaccio and plant-based cheeses.