Many of us are eating less meat and adding more vegetables to our diets. Some are going cold turkey (ahem) on animal products altogether. But we still want good wine that enhances meals.

Meat-free dishes are usually lighter, so they match well with leaner, greener wines from cooler climates, such as the Loire Valley, Burgundy and Alsace in France; Ontario; and New Zealand. Some grapes go particularly well with vegetables. For whites, try Grüner Veltliner, Sauvignon Blanc, dry Muscat or Pinot Grigio. For reds, try Pinot Noir, Barbera, Gamay, Cabernet Franc or Tempranillo. Older, more mature reds, or lighter vintages, which are softer and less tannic, won't overpower dishes with subtle flavours.

Since vegetarian dishes lack animal protein and fat, they require creative preparation if you want to pair them with heavier whites and tannic reds. Cheese, mushrooms, tomato-based sauces and grains can help bridge this gap.

Discover five wines to pair with your favourite fall flavours, from blue cheese to root vegetables and greens.

This story was originally titled "Fall Fare Wines" in the September 2010 issue. Subscribe to Canadian Living today and never miss an issue!

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