Others have offered good examples. It's certainly not hard to match most great whites or aromatic reds with good acidity (Nebbiolo, Burgundy, etc) with non-meat dishes. But probably no type of wine is harder to match with vegetarian dishes that Cabernet or other low-medium acidity high tannin wines. As you live in Bordeaux and are a believer in the innate superiority of Bdx (based on numerous arguments we've had in past
),I could see your train of thought. But I will say that a cavatelli with black truffle & mushrooms first course paired extremely well with several 1982 Bordeaux at an '82 dinner last month (with a dozen wines to go through, we had red Bdx throughout meal). So while meat or game birds are my first choice with Bordeaux, you can do very well with other choices.