Appetizers, pasta dishes, soups... The world of vegetarian and vegan cooking can include so many dishes. In general, however, a common feature of all of them is the presence of vegetables, legumes and numerous components of vegetable origin.
These are usually dishes with delicate hints that pair perfectly with delicate, low-bodied and fragrant white wines. More structured dishes with more intense flavors, such as those based on legumes, on the other hand, will also pair well with young, unstructured and fresh red wines.
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