Wine Pairing Primer [note: can add to this with beef, fish, options]

Sometimes all it takes to bring out a vegetable's star quality is the right wine. Here's a primer on picking a perfect bouquet.

Serving wine with vegetables can make the whole experience even more colorful. All you need to do is try to keep the flavors of the wine and the food in the same taste palette.

An added bonus: Research suggests that an occasional glass of wine itself may decrease the risk of some diseases. But to get the best of both you also need to choose your wine carefully to match the vegetable you're serving.

* Unadorned vegetables tend to have a lighter flavor, so you should avoid pairing them with wines with overpowering characteristics.

* Earthy vegetables, such as members of the cabbage family, can easily handle the robust flavor of a red wine, while vegetables with more-delicate flavors, such as asparagus and salads, go best with white wines.

* Balance is key. For example, baking concentrates and intensifies a tomato's sweet-acid tanginess. The Grüner we picked to go with the Tomato Cheese Tart is crisp with an edge of sweetness and acidity -- a perfect partner for those heightened tomato flavors.

* Your best resource can be a wine shop with a knowledgeable staff. Don't be afraid to ask questions. Most importantly, no wine is right or wrong, if you enjoy drinking it.