My brother and his girlfriend are in town from Los Angeles. They are both vegetarians, borderline vegan. They enjoy wine as well. I would like to prepare dinner for them, but I am clueless about what to serve. We all like cabs & cab blends, shiraz, etc. Any suggestions on the meal & wine are greatly appreciated.

TIA

Eggplant parmesan with a red wine.
You could pair a Sangiovese, a merlot or cab with it.

Grilled Portabello Mushroom caps stuffed with cheese, etc...

That is of course if they are Lacto Vegetarian.

Cauliflower or broccoli pasta Tuscan style are hearty enough to stand up to a big red wine. Very tasty and simple to make and there is no meat involved

Mushroom risotto and pinot

guys if they're borderline vegan then they probably won't be able to eat pasta or cheese.

risotto would be ok if it was made with veg stock and not chicken, and no cheese or butter added.

I can't really think right now... but I'd have to say it'd be pretty hard to pair big reds w/ vegetarian borderling vegan type food. whites would be completely different, on the other hand...

A steak with a full-bodied red.

fut... works for me!!!

Just trying to help, km.

GOOD LUCK! If you find something that works ,post! I can think of zucchini parmigana, & eggplant with tomato sauce and paired with Sangiovese. Portobello mushroom caps with worchestire sauce(sp?) and parmesan cheese with a Cab.

I like tomato sauces with Sangiovese, Barbera, and Nero d'Avolas.

I also like grilled radicchio with Gruner Veltliner and Tokay Pinot Gris.

Lots of mediterranean foods (dolmas, felafel) work well with fruitier reds such as Barbera and also with Rhones (both Northern and Southern). They can also be paired well with bigger, non-oaked whites such as those from Alsace and Austria. Germans would also work, but the wine needs to be pretty dry.

Two weeks ago L (and jaimetown) had grilled trumpet mushrooms and asparagus with truffle oil and shavings at our favorite place in DC. That was paired with a Pinot and I think it worked reasonably well. On other occasions I've had grilled wild mushrooms with Pinot/Burgundy and I've always enjoyed the pairing, although, I think, ideally, it would be served with a white such as a Chablis or a white Rhone.

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Roasted fall vegetables would go pretty well with a pinot or a Rafanelli Zin.

My husband made Filet of Beef Bourguignon once and for me he sauteed a portabello mushroom cap instead of a Filet, it was delicious. Dunno if any beef stock was used in the sauce though.