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What to drink with Hugh Fearnley-Whittingstall's veggie recipes

Posted by Fiona Beckett (Google+) on August 27 2011 at 06:00

If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.

So far as taste is concerned though the same rules apply as with non-veggie ingredients. Think about the seasoning and the way a dish is cooked rather than the base ingredient. There’s going to be a significant difference between an aubergine parmigiana, for example, and Hugh’s aubergine and green bean curry which is featured in the Guardian today.

Beer and cider or even soft drinks, may well be a more suitable match with spicy veggie dishes. Bear in mind that if several dishes are served at one time, the most intensely flavoured will determine your choice.

Here are my suggestions:

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