By Justin McCarter and Donna Meadows Published on The Vegetarian Time  What’s the first thing most people learn about pairing wine with food? “Red with meat, white with chicken or fish.” But what about when the main dish is roasted veggies or a spicy vegetarian stir-fry? We’ve asked wine pourers and importers, grape growers, and restaurateurs for their wine-pairing recommendations for various types of vegetarian cuisine. Their easy-to-follow advice makes choosing a bottle or two a snap, whether you’re serving an Eastern Mediterranean falafel or a spicy Thai curry. White or red? There’s no wrong answer. “So many people think you … Continue reading →