I am the ideal wine to pair with bold, structured, and spicy plant-based dishes. I pair wonderfully with red wine and radicchio risotto, lasagna with vegetable ragù, gnocchi with porcini mushrooms, strangozzi with truffles, linguine with sun-dried tomatoes, couscous alla Norma, braised seitan, diced tempeh with onions, tofu and pea stew, eggplant parmigiana, stuffed peppers, lentil meatballs in tomato sauce, legume burgers with baked potatoes, and aged vegan cheeses made with almonds and cashews.