Vegetables are wily things. Their flavor profiles differ wildly when served raw, roasted or cooked by open flame. To better navigate their shape-shifting and sometimes-challenging flavors, we asked Patrick Cournot and Alexis Percival, beverage directors at New York City\u2019s Ruffian Wine Bar & Chef\u2019s Table, about how to make veggie pairings work.\r\nAsparagus & Artichoke\r\nConsider This...\u00a0Cournot and Percival explain that they group these two because both have cynarin, a chemical that makes wine taste sweeter.\r\n\r\nTry It With...Dry white wines with stone-fruit undertones from Alsace and Austria.\r\n\r\nBut Stay Away From...Red wines, full-bodied oaked whites or dry, tannic\u00ad orange wines.\r\nSweet Potato\r\nConsider This...Since sweet potatoes are naturally, well, sweet, and often prepared with baking spices, the somms\u00ad look for wine with ample spice to match, plus enough acidity to refresh the palate.\r\n\r\nTry It With...Round, juicy Chardonnay from the Jura or white wine from Rioja. If the sweet potatoes are spicy, go for a dry, funky sparkling wine like a p\u00e9tillant naturel (p\u00e9t-nat, for short).\r\n\r\nBut Stay Away From...Very dry or light wines, which would likely taste thin and bland.\r\nArugula\r\nConsider This...This peppery green makes a more complex salad than gentler lettuces, prompting pairings with enough zing to stand up to the greens, but not overpower them.\r\n\r\nTry It With...Light, sharp wines from Sancerre, Vouvray or Muscadet when combined with Pecorino and lemon. If the cheese is aged, go with an extra brut or zero dosage Champagne.\r\n\r\nBut Stay Away From...Anything red, which will make arugula taste bitter, though a ros\u00e9 with fruity intensity and structure can work. Try Abbatucci from Corsica or Stilianou from Greece.\r\n\r\n\r\nEggplant\r\nConsider This...Eggplant acts as a sponge for its seasoning. Cournot and Percival say to take spices into consideration and pair boldly.\r\n\r\nTry It With...Mediterranean white wines, like Ribola from Greece, with bold, nutty fig or plum notes, Sicilian\u00ad whites and, if you can find it, Po\u0161ip from Croatia. Southern Italian reds also always work.\r\n\r\nBut Stay Away From...The duo says that there aren\u2019t any no-nos with eggplant itself, as long as you are mindful of the dish as a whole.\r\nCarrot\r\nConsider This...The pair advise refreshing, acidic wines with raw carrots in salads or slaws. When roasted or braised, they can take on meaty characteristics and should be paired accordingly.\r\n\r\nTry It With...Full-bodied bottlings of Marsanne, Roussanne and Viognier are obvious choices with roasted carrots for their orange-like acidity. Sancerre, Vouvray and Austrian Gr\u00fcner Veltliner provide a savory edge to raw carrots.\r\n\r\nBut Stay Away From...Very dry wines; the sweetness in carrots might cause the wines to taste flat and dull.