I am a full body wine to pair with your plant-based recipes, even the boldest ones: gnocchi with almond and pistachio pesto, whole-wheat eggplant couscous, seasonal vegetable soup, green lasagna with kale, berry risotto, azuki bean hummus, seitan stew with potatoes and peas, tofu and lentil sausages, portobello mushroom steak, tempeh and potato meatballs in tomato sauce, legume Vurger with fried red onion tempura, vegan cured meats, aged plant-based cheeses, and many other "animal-free" dishes.