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The Guardian

Published:  23 July, 2008

Fitting wine choices around vegetarians is a challenging but important aspect of catering nowadays, according to Victoria Moore. This is exacerbated in winter when "it's not easy to add a wine into the mix without it getting in the way". Pasta and risotto are good options but often seen as a "cop-out" so instead opt for butternut squash with Ros or couscous with Tempranillo. Other potentials include the 2006 Origin Organics Vin de Pays d'Oc (6.99, Wine Rack) to go with mushrooms or the 2006 Chteau du Cray Bourgogne Aligot (6.49, Majestic) for its partnership with macaroni cheese.