I'm a pleasant, easy-drinking white wine to pair with your most delicate plant-based recipes. I pair it with vegan carbonara, asparagus crepes, saffron risotto, chickpea farinata, potato and onion tortilla, Russian salad, zucchini and mint hummus, fried tofu sticks, leek and potato tart, carrot and ginger meatballs, artichoke parmigiana, fried polenta with mushrooms, rice and peas, vegetable tempura, spring rolls with sweet and sour sauce, vegan sushi, Venere rice salad, plant-based cured meats and vegan cheeses served with compotes, fresh and dried fruit.