Wine Pairing for Veggie Forward – NY Seasonal Multi-Course Dinner Tonight
Realize it is last minute but was hoping for some fun suggestions to try with dinner tonight. Menu is unknown although it will be mulit-course, seasonal local fare and veggie forward.
With no help, I would probably end up settling on a pinot noir to cross the entire gamut from lighter veggies to hearty fall preparations. Any smart suggestions on something else to experiment with? Or should I bring two options?
Apologies on starting a new thread on similar subject but curious if the emphasis on Fall veggies and NY Local fare would differ the wine paring suggestions at all.
It's not so much fall and spring as whether it they are roasted/braised/grilled to get that unami/smoky/savory-ness going or more fresh/raw preparations that still have a green-ness or sour or bitter tang.
Fresh/raw/green preparations benefit from light, acidic wines (like a sauvignon blanc, pinot grigio, maybe gruner vetliner)
Smoky/grilled/roasted vegetables can handle a deeper oaky white or pinot noir. Depends on the prep. The more meat like the vegetable (say mushrooms) the more a red wine will work.
Thank you for responding.
Yeah that makes sense...kind of tough to know when the menu is a surprise. And both styles of preparations were offered throughout the courses.
Went with a 2011 Domaine Marcel Lapierre Morgon Beaujolais and it was a good choice. Fell in to the background as needed.