An illustrated image of vegetable leaves in a bottle. / Photo by: Tom Arena
Wine pairings with vegan and vegetarian dishes have high potential to dazzle, if you keep a few key elements in mind. For example, Jennifer Huether, MS, describes the first time she paired cashew-based Brie with a sparkling Riesling from the Niagara region as “magic.” While she would pair the dairy variety with a rich Chardonnay, she says vegan versions of foods can require special consideration.
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If there is one theme that unites this year’s Future 40 honorees across their many categories, it is advocacy—in every sense of […]
