I am the everyday red wine to accompany your plant-based recipes, even the most delicate ones: beet hummus, vegetable strudel, bell pepper flan, gratin tomatoes, pasta and beans, strawberry risotto, penne with radicchio pesto, gnocchi with plant-based ragù, soy skewers, polenta with mushrooms, seitan roast with spinach, crispy tempeh skewers, tofu sausage, eggplant couscous, grandma’s style meatless meatballs in tomato sauce, plant-based cold cuts and cheeses.