Published by Ashley Palmer.

If the thought of finding the right wine to serve with your next vegan meal seems like a daunting task, don’t worry: Vegan Sommelier is here to help.

The boutique wine company promises not to “drown you in pages and pages of wine listings and text.” Instead, Vegan Sommelier offers “specially selected vegan wines, often in limited edition and not readily available at stores.” It features only the season’s best choices on its website and suggests which vegan dishes pair well with them.

We have teamed up with Vegan Sommelier to pair some of the company’s favorite wines with our own PETA recipes. Here are the boutique’s top four choices for fall, along with delicious vegan recipes to complement them:

The House of Independent Producers La Bourgeois Chardonnay 2011 ($14)
This chardonnay is a highly versatile wine that is rich but not oaky and can be enjoyed with meals or as a party wine. Vegan Sommelier calls it “the best of both worlds—somewhere between the full fruit of the West coast and the French crisp, complex whites. … Apple, flint, citrus, and stone define the palette.” 

Pair it with Kung Pao tofu.

Hedges Family Estate CMS Cabernet Sauvingnon Blend 2010 ($14)
CMS—a blend of cabernet sauvignon, merlot, and shiraz—features a medium body and long finish. Vegan Sommelier describes it as “the American equivalent of those wonderful, well priced European wines.” 

Pair it with truffled wild mushroom risotto.

Montinore Estate Pinot Gris 2010 ($14.26)
Pinot gris is made from the pinot grigio grape but in a style that is slightly fuller. It “stands out with notes of fresh ripe pear, yellow apple and a refreshing floral/herbal accent.”

Pair it with a vegan Caesar salad.

Grochau Cellars Pinot Noir 2009 ($25)
Grochau Cellars Pinor Noir captures the terroir of the Willamette Valley in each glass. “The vintner selected the best grapes throughout his vineyards to produce a wine of a delicate balance between elegance and intensity, with complexity and length.” Be sure to plan ahead and open the bottle one hour before serving.

Pair it with Thanksgiving dinner.

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