White wines generally pair better with vegetables than reds, as they often have complementary herbal, grassy aromas. My favorite white for veggies is sauvignon blanc, especially from New Zealand. Its aromas of asparagus, canned peas and citrus dance with greens.
Asparagus, interestingly enough, is one of the hardest vegetables to pair, according to MacLean. Along with artichokes.
MacLean provides solid advice on a wide range of dishes, from sauteed greens to spinach lasagna, recommending diverse whites and medium-bodied reds, which would also work for the dishes McLean forgot: broccoli smothered in cheddar cheese and creamy vegetable soups, one of my greatest autumn joys.
special thanks to Slashfood