I am a very versatile wine to pair with your favorite plant-based recipes, even the spicier and oriental ones: beetroot hummus, spaghetti amatriciana, spelt gnocchi with radicchio cream, penne all'arrabbiata, stuffed tomatoes au gratin, grilled tofu with paprika, tempeh skewers, azuki bean meatballs, red onion and pepper tempura, vegetable gyoza, vegan sushi, plant-based cheeses, vegan cured meats, or (why not?) a delicious caper and olive pizza.