I am a simple red wine but pleasant and easy to drink, perfect for pairing with your most flavorful and structured plant-based recipes. I pair well with blueberry risotto, eggplant couscous, mushroom gnocchi, “alla Norma” quinoa, black cabbage lasagna, pasta and beans, legume soup, polenta with lentil ragout, seitan stew, tofu sausages, tempeh skewers, savory radicchio pie, vegetable strudel, azuki bean hummus, stuffed tomatoes, oven-baked caramelized onions, legume burgers with potatoes, plant-based cold cuts and vegan cheeses served with fresh and dried fruit.