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jmcginley1 · 10-06-2005, 09:58 AM,

I need a vegetarian food pairing to match up with a hearty cali cab. I was thinking about grilling up some balsamic marinated portabella mushrooms. Any other suggestions?

wondersofwine · 10-06-2005, 03:58 PM,

That could be a good pairing. Also might consider ratatouille (Provencal dish with eggplant, zucchini, tomatoes, onions, minced garlic, olive oil, and I like to add mushrooms and pimiento-stuffed olives which are less traditional as part of the dish).

Kcwhippet · 10-06-2005, 04:01 PM,

You might go a little easy on the vinegar. Can bring out the worst in a wine if overused.

jmcginley1 · 10-08-2005, 08:35 AM,

Oh, I love ratatouille. I've never tried to make it though.

KC - good point. I try not to drench things in the vinegar.

robr · 10-08-2005, 09:37 AM,

I agree. Avoid using vinegar at all if you can, and add some cheese. The fat in the cheese really brings out the best in the Cabernet.

Innkeeper · 10-08-2005, 11:55 AM,

We make ratatouille in the crock pot. Some people call for adding different ingredients at different times. We don't. Just trow everything in the pot and let 'er rip. A light Cab would go well with it, but a CDR would go better.

jmcginley1 · 10-10-2005, 10:15 PM,

I won't disagree about the CDR pairing with the rat(atouille ). I have a vegetarian pal that loves wine but has never had a "proper" cali cab. Thus the thread.

I might end up doing some portabella burgers with a nice, strong cheese. Thanks all for the input.

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