Plant-Based Food & Wine Pairings

 

Pairing wine with avant-garde, plant-based Mediterranean cuisine requires absolute precision. 

Today at La Table Rebelle, I am uncorking a masterpiece from the rugged Montsant region of Spain: Mas Donis Old Vines 2014 (Photo 1).

This beautifully cellared, 12-year-old vintage from Celler de Capçanes brings concentrated wild berry, subtle spice, and a complex balsamic depth. It is built to match the rich, earthy profiles of:

🍝 A comforting bowl of artisanal pasta (Photo 2)

🥘 A vibrant saffron-infused paella (Photo 3)

🍰 A decadent dark chocolate strawberry gateau (Photo 4)

In the Mediterranean, the connection between food and wine is born directly from the soil. It is an ancient, powerful love affair where the vintage and the plate are extensions of the exact same earth. As a rebel chef, channeling that deep terroir philosophy into La Table Rebelle is where the magic truly happens. 🌟

Ellie Lavender

Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.