THE FAT FACTOR
“While the same principles apply, fats change, from oilier animal fats to…natural fats such as avocados or cashew or coconut,” says Huether.
So, while she would typically pair a dairy-based Alfredo sauce with a white Burgundy from Côte d’Or, for a cashew-based version, “I might go up [north] to a Chablis,” she says.
It’s all about finding that balance of richness and acidity between the wine and the food, she says, and considering the dominant flavor.
“What I am finding with plant-based cheeses is they don’t have as much salt, not as much acid, so I need to bring the acid in the wine.” Many vegan cheeses are also made with coconut oil, she says, “and coconut has an affinity to Riesling.”
For meat alternatives, or…
