I'm an original wine that pairs beautifully with the plant-based cuisine, even the most aromatic and exuberant dishes: asparagus quiche, Russian salad, Piedmontese hazelnut hummus, savory leek and potato tart with fava beans and chicory, tagliatelle with seaweed, saffron and pistachio risotto, creamy gnocchi with artichoke pesto, lemon and ginger pennette, pan-fried tofu with turmeric, crispy tempeh sticks, vegetable tempura, pan-fried rice and noodles, vegan sushi, plant-based cheeses and vegan cold cuts.