What an amazing tasting of wines paired with delicious vegetarian recipes from Food & Drink magazine created by editors Victoria Walsh and Eric Vellend!
The turnout was HUGE and the chat stream so lively (see comments further below).
Add this to your calendar so you don’t miss our next event:
3 Tips for Veggie Sips
Tip #1: You’re Just My Type
• Consider the types of veggies in the dish: flavour, weight and texture?
• Light or bold? Crisp or creamy? Mild or spicy?
Tip #2: Can You Take the Heat?
• Are the veggies raw or cooked?
• If cooked, is it: light (steamed), heavy (braised), rich (fried)?
Tip #3: All Dressed Up?
• Are there spices, sauces, oils or cream in the dish?
• How about bridging ingredients like nuts, cheese, lentils or grains?
Recipes and Wines:
The smoky aromas of toasted nuts and coffee are a great match for the smoked cheddar in this beer, which is a cross between an English Brown Ale and German Smoked Lager.
Whenever a dish traditionally pairs well with beer, I think sparkling wine can do the job as well, especially with its frothy bubbles and cleansing acidity that’ll cut through the fat of the cheese and is a lively counterpoint to the Brussels sprouts.
The buttery notes of this Chardonnay also pair well with the richness of the cheese, squash and corn flavours of the nacho chips.
The smoky notes of the cheddar are a terrific complement to the smoky aromas of the Baco Noir.
This terrific, off-dry Riesling has the natural medium sweetness to match the beets and the vibrancy to cut through the richness of the gnocchi.
This off-dry cider also works for the same reasons, plus its apple notes are a wonderful contrast to the earthiness of this dish.
The zesty acidity of this wine will cut through the lovely, mouth-coating texture of the dip.
This smooth red wine also has the acidity for the dip, plus its peppery notes will mingle nicely with the chili flakes.
This zingy rose brightens and lifts the richness of the buttered mushrooms and has the acidity to handle the herbal pea flavours.
This smooth, full-bodied Cab Franc has the weight to match the bold flavours of this dish without the furry-moth tannins to clash with it. It’s herbal notes also handle the peas beautifully.
The caramel aromas in this medium-bodied, creamy beer are a great pairing with the buttery notes in the dish.
Mushroom dishes often pair well with Pinot Noir, given the wine’s natural, earthy aromas. The bonus is that Pinot Noir is packed with bright berry flavours that aren’t heavy or jammy.
This blend of Cabernet Sauvignon and Merlot works well with the umami of the parmesan and mushrooms that give this dish deep, savoury goodness. The Merlot in the blend is smooth and acts as a bridging grape for fans of big reds and vegetarian cuisine.
Here’s an apples to apples comparison and match of flavours. The honeycrisp apples in this lively cider dance beside this dessert.
The peachy, apricot loveliness of this Icewine plays so nicely alongside the apple crisp.
Roy SmithWill this event be recorded and available later?
LCBOYes, this event will be recorded and available for watching and re-watching! The 7:30 event start time is to watch live and engage with the event. 🙂
Welcome to live chat! Remember to guard your privacy and abide by our community guidelines.
Alexander InglisCheers from Toronto’s Cabbagetown!
LCBOHappy #MeatlessMonday everyone!
Suzin WillsonHI Natalie, so excited to being involved with this.
jolly jollyCheers from Mississauga!
Bonnie LymerCheers from Saskatoon!
Deborah PikeHi from Gabriola – Gulf Island!
LCBOAnyone from the national capital region like our host Natalie?
AndreaTuning in from Ottawa, here
Don Morris-JonesHello from Arlington VA
LCBO@Andrea Hello 613 crowd!
Dorothy MazzarellaHi from New York!
Darryn VareyEvening Nat! Evening, fellow GWSers ;)
Psoriasis ChannelI’m nearly meatless..
Craig HHi from the 613
Mark LaiHi Natalie! Looking forward to this.
Tara MaharajFrom Newmarket, ON
Rosemary PellHi everyone – great topic
Paula BernardinoHello from Montreal
Karen Mitchellso excited for this one as I eat alot of vegetarian dishes.
LCBOHello, friends from outside Ontario!
Guyanne DesforgesHi Natalie, enjoying this new concept
Alana KLHi from Montreal!
LCBOOur Holiday Food & Drink issue hits stores on November 12th, so mark your calendars, folks!
Irene WilliamsonHi from Crysler.
LCBOFor those of you outside Ontario, you can read our digital magazine at foodanddrink.ca
kellie johnsenAloha from Hawaii
Christine ArcherHi from Mississauga, Ontario
Karen MitchellI’m having teriyaki eggplant over cauliflower rice tonight.
LCBO@Karen Mitchell Sounds delicious!
LCBO@kellie johnsen Aloha! We aren’t jealous, not at all.
Sil MiorThese are excellent tips, are they included in the magazine?
LCBO@Sil Mior The tips aren’t necessarily featured in the magazine, but this video will be available for watching and re-watching on our channel so that you can reference it.
Mark LaiLove Food & Drink magazine. Such a great value add from LCBO
Sil MiorPerfect. Thank you.
LCBOWe’ve linked to all of the recipes in our video description, but you can read the full issue online.
Christine ArcherI still have food and drink magazines going back to early 80’s.
Khairun KanjiTHank You for Hosting this event … what a wonderful Idea for connecting with your fans … and Hoping more such events will be offered online …. so people across the country can participate
Karen MitchellI almost made these tonight
Elaine BruceHi all, from Calgary :)
Alexander InglisWhat about Harvest Nachos swapping out the dairy with vegan chedder?
Jane StaplesHi from Ottawa
LCBO@Khairun Kanji We host virtual events on a near-weekly basis! Follow us on Twitter, Instagram and/or Facebook @LCBO to stay in the loop!
LCBO@Alexander Inglis Vegan cheese would be a great and tasty alternative!
Lori KilmartinHi Natalie! Love sparkling with natcho’s. Great choice!
Alana KLThanks Natalie for adding Reds as well Great recommendations!
LCBOWho thought this recipe photo was meat? We did a double-take!
Jane StaplesThanks for the tip to use beet greens!
Craig HThanks for the sparkling wine recommendation Nathalie
Elaine BruceLove beets ! I use the stalks as well, chop and cook, use instead of chickpeas for a gorgeous hummus
Lori KilmartinI want this recipe!! The Beet Gnocchi sounds delicious!
Karen Mitchell30 bench winemakers Riesling is one of my favourites
Rosemary PellYes, I was wondering about a red with the beet gnocchi
Lori KilmartinBeets with Pinot Noir too?
Alana KLLove that – thanks! We prefer reds but are always more challenged pairing them with veggie dishes!
Kim from Stevestonhello from BC …. sorry we don’t get many if any of the Ontario wines !! These recipes look delish ….
Karen Mitchellamen, perplexed vegetable and red wine lover here
AndreaLove this Carrot Hummus! Can’t wait to try
Alana KLSame here Karen
Suzin Willsonit all looks so delicious
LCBO@Kim from Steveston Hello our friend from the west! If you can’t get these Ontario wines, there are some amazing pacific northwest and BC wines that you could substitute!
Maggie GattescoGreat tip for broccoli
Tim RobertsI made the carrot hummus for a thanksgiving appetizer and it was amazing. I actually liked it when it was warm and thought it could make a nice side dish.
Cam AlexsonThe beet Gnocchi pairing with the off dry Riesling sounds good how would a Gamay noir play with this dish
Lori KilmartinLove the Sauv. Blanc tip with the hummus!
Paula Bernardinoabsolutely! great advice! “Drink what you like!!
Alana KLOur motto @Paula Bernardino
Odile McDevittI found this channel by pure chance and wow I’m in love
Lori Kilmartin@LCBO I may have “several” back issues too!
Craig HThese pairings sound superb
Odile McDevittwhile they creep me out (for reasons I don’t understand) my twin sister loves mushrooms, I’ll have to send this to her
LCBO@Lori Kilmartin Nice! The recipes never get old! We maybe can’t say the same for those ’80s advertisements, though!
Odile McDevitt@LCBO I don
Odile McDevittt study the 80s but they’re still super useful to historians ike me
Odile McDevitt(also oops, I hit enter before I meant to)
Suzin Willsonnever knew there was a mushroom brush! I’m getting one too
Paula BernardinoLadybug: my favourite rosé!
Suzin Willsongot to try lady bug
LCBO@Paula Bernardino One of ours too! We also have a video from a past virtual event featuring Ontario Sparkling Wines, hosted by the Sparkling Winos and Shiraz Mottiar – winemaker at Malivoire!
Rosemary Pell”acidity is to wine what salt is to food” – wonderful & helpful way to understand this element
Lori KilmartinI love mushrooms. @LCBO – I was late to the party. Where do we find these recipes??
Kim from StevestonWHY is it so difficult to get Ontario wines here (and likely BC wines for you guys ….)?? Its ridiculous ….
LCBO@Lori Kilmartin The recipes are in the video description, and can also be found in our Autumn 2020 issue of Food & Drink.
Suzin Willsonunder neath where it says show more
Lorna PalmerFeatherstone Cab Franc is delicious; like the pairing suggested
LCBO@Kim from Steveston Guess you’ll have to pay us a visit soon
AndreaLooks delicious! I absolutely love Pinot Noir with mushrooms, too.
Lori KilmartinAgree @natalie – Mushrooms and Pinot are my fav pairing! Thanks for the wine recommendation!
Kim from StevestonGet your covid numbers down …. and I am there !!!
Kim from StevestonVery much look forward to hitting your beautiful province again…..
Guyanne DesforgesGreat dishes and love the suggested pairings; in all I found my favorite wines such as the Lady Bug, Baco Noir of Henry of P. , Trius, Gamay .. merci
LCBOAnother shout out to Ottawa!
Lori KilmartinOhhhh – love the idea of the topping on the bottom! I will definitely try this recipe!
Kim from StevestonGREAT idea …. topping on the bottom
Lori Kilmartin@natalie – I wouldn’t have thought of an apple cider pairing. Great idea!!!
LCBOMmm, Icewine and apple crisp. We can hardly think of anything better to finish a meal.
Craig HThanks for the cider pairing idea
Lori KilmartinWhat’s your favourite vegetarian dish and wine pairing @Natalie
Linda VargasHow can I access the digital food and drink magazine? I do receive the Lino emails
Linda VargasLcbo *
LCBO@Linda Vargas You can find digital issues online at foodanddrink.ca
Ann Marie Leis[message retracted]
Linda VargasThank you
Alana KLNatalie, any thoughts on wine pairings for dishes with lots of lemon (piccata sauce, pasta with lemon and pepper sauce, fish with lemon, etc.) – always challenged when there
Alexander InglisThank you so much for offering vegan options.
LCBOWe have also linked to the Autumn 2020 digital issue in the video description.
Ann Marie LeisTere Eric! will you be doing an Estonian themed recipe mix soon?
Ann Marie LeisTere Eric! will you be doing an Estonian themed recipe mix soon?
R TietzJust love the idea of a chocolate board and the pairings,
LCBOMmm, mushroom risotto with an aged Nebbiolo
Alana KLBrilliant – thanks Natalie!
Lorna HindsGreat ideas and tips
Christine Archerthanks Natalie see u Wednesday
Craig HThanks for all these tips, Natalie.
Irene WilliamsonGreat night. Thank you all.
Deborah PikeAs a vegetarian, I salute your commitment to these gorgeous pairings!
Suzin Willsonthank you so much this was very helpful. Happy cooking and sampling!
Lori KilmartinThank you so much! Fun session!
LCBOThanks everyone for sharing your #MeatlessMonday with us! And thanks to all of our friends from out of province for joining in as well!
Guyanne DesforgesThank you, merci cheers to all over
Jacqui DenommeThis was fun, thanks!
AndreaThank you! Chers!
Irene MatysWonderful live everyone! Cheers
LCBOTo stay in the loop on our virtual event series, be sure to follow us on Facebook, Instagram, and/or Twitter @LCBO
Mark LaiThanks all, that was fun.
Em WillsCheers everyone, until next time!
Kim from StevestonThanks Natelie and Eric and Victoria !!! I have been enjoying a Grey Monk Pinot Gris while listening !!
LCBO We have events just about every week!
Elaine BruceCheers !
Thanks so much for your wonderful participation this evening everyone!
LCBOa BIG thanks to @Natalie MacLean for hosting this event!
LCBOBe sure to check out Natalie’s website at nataliemaclean.com