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Oct 22, 2012 11:21 AM

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.


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  1. 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.

    1 Reply
    1. re: goldangl95

      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.

      Thanks again!