It was a potluck event (although the fanciest potluck I've been to given how beautiful the food was) so it was a fun challenge to decide which wines to pair without knowing exactly what was being served. I did know the dishes would be vegetarian so I focused on a line up of light, crisp wines that wouldn't overshadow the vegetables.
I went with Roederer Estate Brut Rosé to start. I find this is always a crowd pleaser because it's refreshing while still having some ripeness. It's also a beautiful blush color, which is a fun way to set the tone for a Spring event!
For dinner, I chose the 2014 Heitz Cellars Napa Valley Sauvignon Blanc, a classic California Sauv that is fruit forward but balanced while also being organic, yay! And I chose 2015 Henry Fessy Beaujolais Village for the red. In general, I think Beaujolais is a fantastic red option to serve with vegetables as it's low in tannins with a nice balance of fruit and acidity.