Wine Pairings for Vegetable Dishes

Vegetarians and vegans don’t have to miss out on wine pairings. The kind of wine we serve also matters when meat isn’t on the menu, according to VinoVoss Wine Expert Sylvia Ba.

From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity.

Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance:

Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness.

Tomatoes:  The acidity and sweetness of tomatoes complement well with Sauvignon Blanc. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors.

Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio or Grüner Veltliner. Take Kale and Apple Salad with Lemon Vinaigrette as an example – the fresh, slightly bitter kale combined with sweet apple and tangy lemon vinaigrette pairs beautifully with Grüner Veltliner. The wine’s crispness and slight peppery notes enhance the salad’s flavors.

Root Vegetables: Sweet and earthy root vegetables, such as carrots and beets, pair wonderfully with wines like Merlot or Zinfandel.

Cooking Methods

The way a dish is prepared can significantly influence its wine pairing. Here are some common vegetarian cooking methods and corresponding wine suggestions:

Grilling: Grilled vegetables often have a smoky, charred flavor. Pair them with robust wines like Syrah or Malbec, whose robust fruit flavors and tannins stand up to the boldness of the dish.

Roasting: Roasting enhances the sweetness of vegetables. Consider wines with a hint of sweetness or spiciness, such as Riesling or Grenache for Roasted Butternut Squash Soup. The sweet, creamy flavors of the soup are complemented by the slight sweetness and acidity of these wines, balancing the richness.

Stir-frying: Stir-fried dishes, especially those with Asian influences, pair well with aromatic whites like Gewürztraminer or light reds like Gamay. This wine’s floral and lychee notes, along with its slight sweetness, balance the flavors of a stir-fry.

Raw: Fresh, raw dishes, such as salads or crudités, benefit from crisp, light wines like Sauvignon Blanc or Rosé. The fresh tomatoes, basil, and mozzarella in a Caprese salad, for example, pair nicely with a crisp Rosé. Its acidity and light fruit flavors enhance the freshness of the dish.

Seasoning and Sauces

Seasonings and sauces can dramatically alter the flavor profile of a dish, impacting the wine pairing. Here are some examples:

Herbs: Fresh herbs like basil, cilantro, and mint call for wines that enhance their freshness. Think of Sauvignon Blanc or Vermentino for your favorite Pesto Pasta. The citrusy and herbaceous notes of these wines will complement the freshness of the basil.

Spices: Spicy dishes, whether it’s a dash of chili or a complex curry, pair well with slightly sweet wines like Riesling or off-dry Chenin Blanc. The heat and aromatic spices in a chickpea curry, for example, are balanced by an off-dry Chenin Blanc, whose slight sweetness tempers the spice.

Creamy Sauces: Creamy or cheesy sauces, often found in vegetarian pastas or casseroles, pair excellently with full-bodied whites like Chardonnay or Viognier. The rich, creamy sauce in Fettuccine Alfredo finds a perfect match in Chardonnay with its full body and buttery notes, complementing the dish’s richness.

Tangy Sauces: Tangy sauces, such as vinaigrettes or lemon-based dressings, match nicely with high-acidity wines like Albariño or unoaked Chardonnay. The tangy lemon and fresh herbs in a quinoa salad pair well with these.

With a master’s degree in wine business from Burgundy School of Business, Sylvia Ba has been a junior editor for a leading Chinese wine media outlet and a fine wine salesperson for ASC Fine Wines, the largest fine wine importer in China. She also served as Export Manager for Vinum Hadrianum, an artisanal winery in Abruzzo, Italy.