I'm pairing wines for a vegetarian dinner

Monday, Sept. 17, 6:30 p.m. Taco Abajo, 217 ½ W. Broughton St. $45 pp ++. Reservations, 480.9050

  I'll be joining forces with Chef Donnie Simmons for a vegetarian wine dinner that we'll stage in the Taco Abajo "Grotto Dining Room."About 80 percent of the meal's produce is sourced locally from area farmers and custom growers. The wines, all whites, represent a range of diversity from around the world.
  Here's the menu: 
 

  Mini mushroom and tomato stack with shitake mushrooms and tarragon oil

  with Seaglass Riesling (Calif.)  

  Herbed black flatbread crostini with boiled peanut pesto, Mission figs and basil micro greens
  with Le Cengle Rose (France)  

 A cylinder of Piemonte rice (farro, rye berries, kamut wheat, hard red wheat berries) with roasted local veggies, edible flowers, honey oil, corn sauce, bouquet of asparagus wrapped with chive, poblano dots for some mild heat
  with Moillard Chardonnay (France)  

  Lemon verbena and basil bars with a St. Germaine and pear gelato
  with Donnafugata Anthilia (White Blend, Italy)