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Good call on green veg. I must go searching for Kalettes. Our method is to steam all veg for 3 mins, take them off steamer and leave for 1 minute, then sprinkle with sea salt and drizzle with virgin olive oil. Keeps more of vitamins in and the salt and olive make them delicious even to teenagers.
As for wine pairings with green veg, I would go with French wine sommelier Xavier Thuizat, who recommends trying Japanese saké, if you can’t find a good wine match for a particular food - it works very well with Western food not just sushi and Japanese cuisine.
If you fancy doing a taste taste of wine vs saké, the best one to try first is Dewazakura Oka Ginjo. Berry Brothers say on their website that ‘Oka is renowned amongst my colleagues as the bottle that ‘turned’ one of our most sceptical neophytes into a fully-fledged fan.’
