![]() However, a better approach is to think not of the type of meat but of the dominant flavors that permeate a dish. Is it fish or is it red meat? Is it chicken or is it duck? That’s a great starting point because often the protein element tends to dominate a dish. When pairing wine, we often focus far too much on the main protein of a dish. ![]() But, what wine pairs best with vegetarian dolmades? So, Krystina has created a very special Greek dish. Check out my YouTube channel WineScribble, for loads of videos on the wines of Greece and Cyprus. You can keep these up to a year in a sealed mason jar. Process the jar in a boiling water bath for about 15 minutes.I used fresh rosemary and garlic cloves in my most recent batch. For extra flavor, you can add herbs like dill, mint, basil, or rosemary. Then top the leaves off with a few lemon slices and drizzle with olive oil. Pour the remaining brine juice over the leaves inside the mason jar.You want to tightly roll them in a cigar shape. With the shiny side down roll the leaves in a group of 5.Gently stack the leaves on top of another so it will make the process of rolling easy.Remove from water and place on a baking sheet lined with paper towels. Fill in a large bowl with ice and water and gently place the leaves inside to stop them from cooking. Stack the leaves on a baking sheet lined with paper towels.Flip each side to ensure they are both cooked evenly. Cook each side for about 30 seconds until the leaves turn a darker green color on each side. Once the water is simmering add the leaves 1 by 1.Add the salt and lemon juice to the pot and stir to combine.Wash the leaves under cold water to remove any film or dirt.Handful of fresh rosemary and 5-6 cloves of fresh garlic (infused leaves).1 cup of lemon juice (white wine vinegar works too).When ready to serve, add fresh lemon juice and dill over the top.Make sure the grape leaves are tender before you remove them from the pot. (You can add more water if it absorbs too quickly) Drizzle ⅓ cup of water over the dolmades. Place a plate on top of the dolmades to hold them down while cooking.(You can use a crockpot to cook the grape leaves in.) When you placed all rolled leaves in the pot, drizzle again with olive oil and lemon juice. Place the leaves in a pot, making sure to place leaves folded side down. Make sure you roll tight so when the dolmades cook, they don’t break open. Bring both sides of the leaf to the center, and roll.Drizzle olive oil and lemon juice on the bottom of a pot. Fold the lower part of the leaf towards the center, and over the filling.(I learned the hard way to not overfill the dolmades, as they will break open.) Here comes the tricky part! (Rolling the grape leaves) Place one leaf- shiny side down, and add 1 teaspoon of the rice filling at the bottom of the leaf.Add the spices, and honey to the rice mixture.Cook for 10 minutes, until the liquid, has absorbed.Add the rice to the pan, and pour in the water, lemon, and 1/2 cup of olive oil.In a large saucepan, add 1/3 cup of olive oil over medium heat. Once boiled, remove leaves from the water and strain in a colander. Rinse under cool water and blanch in boiling water. If using store-bought grape leaves, place leaves in a colander and rinse with cold water.(I use my fresh leaves from the garden but if you don’t have that readily available use 1 jar of grape leaves from your local store.Let’s get to the recipe and then we will jump over to my friend Despina’s wine pairing suggestions and video.Ī delicious vegetarian meze packed with aromatic herbs, rice, and onions. I love surprises and plus how cool to have a wine expert from Cyprus give us our very own wine pairing video to go with the vegetarian dolmades today?! I couldn’t keep this wine pairing video a secret so I wanted to share it with YOU too! I asked Despina if she could do a fun surprise wine pairing video for me to share with the class today. Not only is she an amazing soul but she is the wine expert on many Cypriot & Greek wines. My beautiful friend Despina Telemachou is the face behind The Wine Scribble website. Here is to “dolmades” season! Our grape leaves are full and ready to be rolled.
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