Wine selections, other factors

[trididos]

Hi. I have a question for a few of you, or mainly just an observation. In most of the books and articles I read, references or merely just casual wine talk most people will suggest a wine for a meal or a course depending on the dessert or the meats being served. However I am a vegetarian, thus the meat factor can fail. However the vegetarian banter I have heard most revolves around some type of rabbit foods. I have found that an interesting way of defining certain types of wines and their "general" complimenting foods has indeed come from the lack of meats in my diet. Complimenting an interesting pasta dinner or course (from someone well-heeled of the culinary selections, of course) can actually involve a dessert wine! I know, it sounds a little studded by it's very suggestion. I was at a restaurant that serves fine foods however their wine selection was horrible. I chose a Llano Blush on the list above the others and I was actually thrilled. My meal consisted of a tomato, oil, basil and goat cheese sauce on pasta that was cooked with capers. The wine pulled out a very interesting texture in the meal.

This may all be beyond any points to be made, but I am curious if any others out there have happened upon good combinations for meatless diets, or, perhaps a good textual source on the subject.

cheers

Jacob