Oregonian Thomas Houseman is an undeterred vegetarian winemaker. “Anything that you can pair with meat, if you think about it stylistically, it’s easy enough to pair with either vegetables or meat alternatives,” says Houseman. Meanwhile, Jon Grant, another winemaker and vegetarian, adds, “Wild mushroom risotto with an understated California Pinot Noir can be quite lovely.” Turns out there are quite a few meatless vintners out there. Read more at this SF Chronicle article.