Wine Pairings: GREEN VEGETABLES

Mushrooms, beans, and sweeter veggies require their own collection of wines, so here we're focusing on the goddesses of our plates: green veggies.

Let's start off with what you *don't* want to serve: highly alcoholic, over-extracted, super oaky or very tannic wines. All they'll do is fight with the delicacy of the greens on your palate. Here's what to look for: Sauvignon Blanc, dry rosé, unoaked Chardonnay, Grüner Veltliner, and Pinot Grigio/Gris. Sparkling wine will work, too, and in that category look for a Blanc de Blancs from Champagne, Cava, or any Crémant, e.g. Crémant de Bourgogne, Crémant d'Alsace.

If you MUST do a red, do Beaujolais. It's fruity, soft, and won't interfere with the sweetness of the greens.