You want no-monsense, light, dry Italian whites (Soave, Verdicchio, Pinot Grigio, Frascati) for salads and ‘difficult’ veggies such as artichoke, asparagus, avocado and fennel. Chilled hard, they're a safe bet.
AsparagusThe white wines of Alsace – Muscat, Riesling or Pinot Blanc – are delectable with fresh green spears.
LentilsThese dishes can take a red. Plump for a fairly earthy, rustic French wine but avoid heavy tannins. A good Côtes-du-Rhône is best.
MushroomsA fruity, savoury, smooth red makes a great match. Try an Italian Sangiovese with mushroom risotto or splash out on red Burgundy.
Green, leafy, dressed saladsA light, uncomplicated Sauvignon Blanc is the best you will get if vinegar is involved. Sprinkle the salad with olive oil only and the wine works even better.
Root vegetablesConsider the sweetness – especially of carrots, beetroot and parsnips – and find an off-dry wine to match a main course. Off-dry Riesling is great with honeyed, roasted root vegetables.
EggsWhether
scrambled,
boiled or
omelettes, these are not easy with wine as their creamy, wobbly texture can cause a clash. Choose a fresh, young, fruity Chardonnay or Sémillon.
Creamy pastaA light, slightly herby Italian white is a wonderful match. Try Verdicchio or Sicilian Grillo.
Hearty vegetable bakesPut away the sharp, fresh, lemony whites – a rich rosé or juicy red is a much better bet.
Some wines are made using animal products, usually to clarify or filter the liquid before bottling.
Blood, gelatine, egg whites and even (horribly) a substance derived from fish bladders are all sometimes used!
For a wine to be labelled vegetarian, all except egg whites are banned.
For vegan wine, even egg whites are substituted for products such as a fine, powdered clay.
Some bottles, but not all, carry this information.
Vintage Roots is an excellent specialist in these wines.