12 Wines to Serve When You Have Guests With Every Kind of Dietary Restriction

Today’s dinner table is a glorious spread of flavors, styles and inclinations that reflect increasingly discerning tastes along with better access to new and interesting products. But what do you drink to accompany all of those options on the menu? Depending on venue, wine list and budget, it may not always be possible or logical to pair each person or dish to a specific wine. Finding those bottles that pull double (and triple) duty without sacrificing the experience of anyone in the group is key.

We challenged top experts nationwide with common scenarios, asking for their go-to recommendations on wines that bridge disparate tastes beautifully, while also representing some of the more exciting options on the market today.

Best red wine for white wine drinkers: Domaine de la Voute des Crozes Beaujolais

“The [Gamay] grapes are from soil on the hillside of a prehistoric volcano, providing high minerality and notes of schist. Notes of ripe berries provide a lot of pairing opportunities. Chill slightly before serving to soften the acidity and to satisfy both red and wine drinkers with one bottle.” —Sophina Uong, owner/chef, Mister Mao (New Orleans, LA)

Best orange wine for rosé drinkers: Ptujska Klet ‘Pullus’ Pinot Grigio

“The Pullus is a skin contact wine. If red and white wine drinkers can agree on rosé during the summer, then this orange wine is like getting what you asked for all year ‘round. The medium-plus weight gives the heft some red wine drinkers need with enough lift for white wine lovers. The dry, slightly earthy undertones will appease any palate.” —Derrick C. Westbrook, sommelier, entrepreneur, content creator (Chicago, IL)

Best bridge bubbles: Benoit Dehu 'Initiation' Extra Brut Rosé Champagne NV

“This wine packs a punch — albeit in a crisp and refreshing manner — and highlights organically-farmed Pinot Meunier and Pinot Noir grapes, appealing to red and white wine lovers. Pair it against anything fried (fried chicken, french fries or fried veggies) and everyone will be happy.” —Liz Nicholson, owner, Della’s & Frankly Wines (New York City)

Best wines for both vegetarians and meat-eaters

Aslina Chardonnay

“Winemaker Ntsiki Biyela is known for creating balanced, versatile wines. This Chardonnay is lean and bright, with a touch of weight finishing roundly on the palate. It pairs well with meats, seafood and vegetables, because the acidity can cut through the fat of say, a Wagyu and gnocchi alike, while the round notes are perfect for dishes like cauliflower wings, or a smoked beet salad.” —D.W.

Domaine de La Reniere ‘La Cerisaie' Chenin Blanc

“[When feeding vegetarians and meat-eaters at the same table], I generally lean towards a fleshy, textural white like a Chenin Blanc, as they have enough personality to highlight everything from vegetables (particularly corn and tomatoes) to a variety of fish (ideally salmon or shellfish) to pork, chicken or even roasts. Also, Chenin can offer a flinty and smoky quality which plays well into anything coming off a grill.” -L.N.

Best non-alcoholic wines for regular wine drinkers 

Sovi NA Red Blend

“Dealcoholized wines like this one start life as alcoholic wines, and then have the alcohol removed. Dealcoholized wines are meant to replicate the taste of traditional wines as closely as possible. Sovi works very closely with their grape growers to farm specifically with alcohol-free wine in mind, and the quality shows. Alcohol-free red wine is the toughest kind to make, and they do a great job.” — Adrienne Stillman Krausz, co-founder, Dry Goods Beverage Co. (Napa, CA)

Copenhagen Sparkling Tea (BLÅ or LYSERØD flavor)

“Another consideration is the  ‘wine alternative’ or ‘wine proxy.’ These are made from all sorts of non-wine/grape ingredients, like tea, vinegar, fruits, herbs and spices. They are designed to take the place of wine on the table, but they don't taste like alcoholic wine per se. Tea is a great substitute for wine because it has many of the same flavor characteristics—fruitiness, savory notes, acidity, tannin—and also depth and nuance of flavor. Because you don't have to strip out any alcohol, you can preserve all those flavors in the final product. 

This tea was created by a Danish sommelier and has a real sophistication and depth that appeals to wine lovers. And it pairs fantastically with food. We enjoy the BLÅ flavor as an apéritif or to pair with lighter fare, from oysters to fish, roast chicken or even veal piccata. It’s also great with Asian cuisine. It has a very subtle sweetness, so it's also a good pairing for a cheese course or lighter desserts like Meyer Lemon tart or creme brulee. The LYSERØD flavor is richer, akin to a Beaujolais or Lambrusco, and is great with charcuterie, BBQ, pork chops or seared Ahi tuna. It would also make a great Thanksgiving wine to pair with the whole spread.” —A.K

Best wines for menus with both spicy and mild dishes

Ezio Poggio 'Archetipo' Timorasso

“A very complex and nuanced white wine. High acidity and minerality with notes of lemon zest and stone fruit pairs perfectly with both light seafood and rich spicy dishes. A somewhat creamy mouthfeel with notes of salinity pairs beautifully with many varied flavors.” -S.U.

Good Intentions Wine Co Relatively Red

“This fruit-driven but fresh co-ferment (meaning white and red grapes are blended together) will work nicely with spicy food. It’s juicy and bright with no hard edges and gives no conflict to spice. For a mild pairing, I would say sashimi (particularly salmon) or white meat like roast turkey. The ‘mild’ food is really what should drive the choice as these dishes are more likely to be overpowered, and spicy food doesn't play with strong tannin or spice (as it just exacerbates the assertiveness of spice on your palate). This wine will offset the heat, but won’t wash out the milder dish.” -L.N.

Nortico Alvahrino

“One of the sneaky little secrets for me when pairing both spicy and mild flavors with wine is considering the alcohol presence in the wine. This white wine threads the needle of having enough alcohol to give it weight without exacerbating the spiciness of the food or overpowering the milder flavors.” -D.W.