Everyone in my family is eating less meat these days, so learning more about wine and vegetarian food pairings is on my front burner. Of course, we’re all drinking less Cabernet as well so this shouldn’t be a problem. Oh snap! Did I just say that? Well, the truth is that we have been drinking less, but with some of my newfound favorites that’s going to change. Promise.
This dish, based on bell peppers, a flavor inherent to Cabernet, and liberally dressed up with mushrooms and other savory elements, is an easy pairing for a fruit-forward, friendly style of Cabernet. The red fruit of many Sonoma Valley Cabernets would be perfect here, and fitting, since that is a hotbed of healthy farming and eating.