A dinner party can be both overwhelming and exciting – it’s a chance to try out new recipes and delight your guests’ tastebuds, but it can also be difficult to decide what to serve. It can become more complicated if you or your guests have allergies or dietary restrictions. I’ve created a four course dinner party meal plan to take off some of the pressure – it’s health focused, vegan, and gluten-free. I’ve also partnered with Cote des Roses to give you wine pairing suggestions for each dish. 

We’ll start of with a Rosé cranberry spritzer aperitif, followed by a dairy-free caramelized French onion dip paired with Cote des Roses Sauvignon Blanc, then a creamy mushroom risotto paired with Cote des Roses Pinot Noir, and finally vanilla spiced poached pears paired with Cote des Roses Chardonnay for dessert.

This post was sponsored by Cote des Roses 

You can find these and other Cote des Roses wines on their website.

Aperitif: Cranberry Rosé Spritzer 

Pair with: Cote des Roses Rosé

Nothing welcomes and warms guests up more than a refreshing aperitif. This cranberry rosé spritzer with homemade spiced cranberry syrup is my go-to and a crowd favorite. It’s fresh, delicious, and easy to make. I’m using Cote des Roses Rosé because of its delicious orangey nuances along with floral accents that pair deliciously with the cranberries and spices. 

Start off by making your spiced cranberry syrup. We’re using agave instead of sugar to make it a bit more wholesome. Combine water, agave, cranberries, rosemary, cardamom, ginger, and cinnamon stick in a medium pot and and bring it to a boil. Boil on high for 5 minutes until the cranberries burst. Then you’ll remove it from heat and let it cool. It will thicken quite a bit as it cools.  

Then you can either use store bought candied orange slices or make them yourself. To make them yourself, you’ll start off by flash boiling orange slices then plunging them into an ice bath. This step helps minimize the bitterness of the rind.

Then in a medium saucepan, dissolve the sugar into the water and bring to a boil. It’s important not to stir the mixture after it reaches a boil because this can cause crystallization. Add your orange slices and gently simmer until set, then remove the orange slices from the syrup mixture and allow to dry out on a wire rack. 

Put it all together by adding some of the homemade spiced cranberry syrup at the bottom of a glass about ⅓ of the way up. Then add some ice, fill the glass another ⅓ of the way up with cranberry juice and stir, then top with Côte des Roses Rosé.

Appetizer: Dairy-free Caramelized French Onion Dip 

Pair with: Côte des Roses Sauvignon Blanc

For the second course, serve up a creamy and flavorful dip that’s perfect for dipping with your favorite chips or vegetables. The savory and caramelized flavors of the onion pair well with the fresh citrus fruit aromas of Côte des Roses Sauvignon Blanc. 

First start off by caramelizing some onions with butter in a pan until they are golden brown and fragrant. The key for perfectly caramalized onions is to cook them slowly, deglazing the pan with broth or wine as needed. 

While your onions are caramalizing, make your blended cashew base. Start off with soaked cashews. Soaking the cashews overnight with allow them to soften, making them easier to blend and diluting the cashew flavor. Blend together soaked cashews with a little lemon juice and apple cider vinegar for acidity. You’ll want a high powered blender for this – but if your blender is on the weaker side you may be able to get away with using some water to help it blend. Be careful about adding too much water though, as you want to ensure it’s not too thin. 

Then simply mix together your cashew base, onions, some chopped chives and parsley. I like to add some fried garlic chips on top for some crunch and flavor. Serve with a side of chips or veggies for dipping and a glass of Côte des Roses Sauvignon Blanc on the side. 

Main course: Dairy-free Mushroom Risotto 

Pair with: Cote des Roses Pinot Noir

For the main course, opt for a rich and creamy dish that is sure to satisfy. Mushroom risotto is a perfect choice, and the earthy and savory flavors of the mushrooms will pair perfectly with the rich and complex flavors of Côte des Roses Pinot Noir. No cream is needed in this dish, cooking the Arborio rice low and slow is what gives this dish it’s silky creamy texture. 

In a large dutch oven sauté some mushrooms and shallots until they are golden brown and fragrant. Then add in some aromatic herbs – I like to use fresh rosemary and thyme, and a little tamari to deglaze the pan and add a rich umami flavor. Next toast your arborio rice for a few minutes then add your broth. Cover and let the rice absorb the broth. Then once absorbed, stir and add more broth. The trick to creamy risotto is to keep repeating this process over a low simmer until a creamy texture is achieved. Serve with a sprinkle of chopped parsley and some parmesan on top – I like to grate a brasil nut as parmesan for the added health benefits! Serve with a glass of Cote des Roses Pinot Noir on the side. 

Dessert: Dairy-free Vanilla Spiced Poached Pears

Pair with: Cote des Roses Chardonnay 

For the final course, end on a sweet note with a classic dessert that is both elegant and delicious. Poached pears are a delicious choice.  The sweet and tender flavors of the pears will pair perfectly with the crisp and fruity flavors of Côte des Roses Chardonnay. 

Start off by peeling some ripe yet firm pears and cutting off the bottom so that they stand up on their own. You can also core them to make them easier to eat if you wish. Then make your spiced syrup by combining some coconut sugar, water, and spices in a medium pot. Heat until the sugar dissolves then add your peeled pears. Instead of placing a lid on the pot as the pears simmer, I like to add a circle of parchment paper with a hole poked in the middle to steam them. 

While your pears are simmering and infusing with sweet spice, make your cashew vanilla cream. Simply blend together some soaked cashews (as in the French onion dip recipe, make sure to soak them overnight for the best flavor and easiest blending) with some vanilla, maple syrup, and full-fat oat milk. You could take it to the next level by adding fresh vanilla bean if you wish! 

Put it all together by propping your warm poached pear on a plate, drizzling some coconut sugar spiced syrup on top and then smothering it with your vanilla cashew cream. Alternatively you could serve with ice cream or whipped cream as well. Enjoy with a glass of Côte des Roses Chardonnay on the side.

With these four courses and the perfect wine pairings, you’ll have a sophisticated and delicious meal that is sure to impress. So why not give these recipes a try and see for yourself just how well Côte des Roses wine can enhance the flavors of these healthy, vegan, and gluten-free dishes.