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Roasted Miso Cauliflower Wine Pairings

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Roasted miso cauliflower benefits from wines that can balance its umami and nutty flavors. Recommended wines include Pinot Gris from Alsace, Grüner Veltliner from Austria, Falanghina from Italy, and Verdejo from Spain.

Best wine pairings with Roasted Miso Cauliflower

Pinot Gris from Alsace will pair well with roasted miso cauliflower because the gently sweet profile and rich texture of this wine can complement the umami flavors of the miso. The touch of almond in the wine can echo the nutty undertones in the roasted cauliflower. Additionally, the good splash of alcohol helps to cut through the richness of the dish, making each bite refreshing.

Grüner Veltliner from Austria is a fantastic match for roasted miso cauliflower. Its citrusy and peppery notes bring a refreshing contrast to the savory miso. The wine's lightness and acidity can balance out the richness of the roasted cauliflower, while its subtle spiciness adds an extra layer of flavor complexity to the dish.

Falanghina from Italy offers a unique pairing with roasted miso cauliflower. The wine's concentrated core of orchard and stone fruit, lifted by zesty citrus, can harmonize with the dish's savory and slightly sweet elements. The gentle layer of spice and almond notes in Falanghina can also complement the nutty flavors in the roasted cauliflower.

A less common pairing for Roasted Miso Cauliflower

Verdejo from Spain is a less typical but excellent pairing for roasted miso cauliflower. The crisp, fragrant profile bursting with lemon and grapefruit can add a refreshing element to the dish. The fresh herbaceous hints in the wine will complement the umami and nutty flavors of the miso and roasted cauliflower, making for a well-rounded pairing.

What wine goes with Roasted Miso Cauliflower?

Roasted miso cauliflower, with its umami-rich miso glaze and nutty roasted flavors, calls for a wine that can balance and enhance these elements. Pinot Gris from Alsace offers a gently sweet profile with a rich texture that complements the savory miso. Grüner Veltliner from Austria brings citrusy and peppery notes that contrast nicely with the dish. Falanghina from Italy, with its orchard and stone fruit flavors and subtle spice, adds another layer of complexity. For those seeking something off the beaten path, Verdejo from Spain, with its crisp citrus and herbaceous notes, offers a refreshing and unique pairing.

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