What wine goes with vegetarian food? A wine merchant's guide
483 wines to serve with a vegetarian dishWith a vegetarian dish, choose the wine according to the main ingredient: a Pinot Noir or a Nebbiolo for mushrooms and pulses, a Chardonnay or a Chenin Blanc for creamy dishes and gratins. The sauce and cooking method guide the pairing far more than the protein.
For green, tangy cooking, go for a Riesling or a Grüner Veltliner. Japanese-inspired dishes, grilled tofu or vegetable tempura, find a subtle partner in sake. Our selection brings together wines from Italy, New Zealand, South Africa and Portugal.
El Porvenir - Alto de Los Cuises Chardonnay 2022
A round and balanced wine, expressing the typicality of Tannat
Torres - Pago del Cielo Celeste Reserva 2018
The flagship of the estate, combining roundness and aromatic richness
Goldeneye - Pinot Noir 2019
A precise and complex Pinot Noir from the Anderson Valley
Niepoort - Redoma Branco 2025
Intense, mineral and precise, this white offers all the guarantees of a great vintage.
Te Mata Estate - Sauvignon Blanc 2022
With its exotic notes and freshness, this New Zealand Sauvignon is a delight.
E's Vino - Malbec 2024
An elegant Malbec, from the high-altitude terroirs of Gualtallary, combining intensity, structure and minerality.
Caelum - Malbec Reserva 2019
A Malbec from Mendoza that combines intensity, finesse and depth with remarkable elegance.
Caelum - Malbec Gran Reserva 2016
A powerful and elegant high-altitude Malbec, where aromatic depth and freshness blend harmoniously. A great wine for laying down.
Ceretto - Barolo 2021
Tobacco, truffle and dried rose: a classic Barolo that calls for patience.
Vinicola Salton - Intenso Merlot 2023
A supple and fruity Brazilian Merlot, carried by the freshness of the Serra Gaúcha.
Domaine Edmond Monnot - Maranges 1er Cru La Fussière Rouge 2023
Morello cherry, violet and silky tannins from one of Maranges' flagship climats.
Panos Sarris - V for Vostilidi 2022
The sun of Greece united in this vintage full of freshness!
Ceretto - Barbaresco 2023
Nebbiolo in its elegant style: fresh red fruit and forest-floor notes.
Ten Minutes by Tractor - Judd Pinot Noir 2021
A cool-climate Pinot Noir combining aromatic precision, silky texture and depth of terroir from the Mornington peninsula.
Oremus - Dry Mandolas 2022
A dry Furmint from Tokaj, vibrant and mineral, where rich fruit meets saline freshness.
Gaja - Etna IDDA bianco 2022
A precise and saline volcanic white, where the purity of Carricante meets the freshness of Etna's high altitudes.
Sakehitosuji - Saké Kinrei
A delicate and pure Junmai Ginjo, which combines aromatic finesse and silky texture to enhance Japanese cuisine and seafood dishes.
Domaine la Renarde - Rully Les Plantenays Blanc 2023
A creamy white from the Côte Chalonnaise, spring flowers and toasted hazelnut.
Quinta dos Roques - Encruzado 2020
An elegant white wine from the Dão: crisp, fresh and finely chiselled
Joostenberg - Chenin Blanc 2019
A South African Chenin blanc with notes of white fruit and the chalky character typical of the Paarl vineyards
Mount Pleasant - Elizabeth 2016
An Australian Sémillon emblematic of its region: finesse, acidity and minerality are essential.
Which wine for which vegetarian dish?
Identify the main element on the plate: it points to the right colour and the right grape variety.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Mushroom risotto cep risotto, orzotto | Fine red: Pinot Noir, Langhe Nebbiolo | Forest floor notes answer the mushrooms, and acidity lightens the creaminess of the rice. |
| Vegetable gratin and lasagne gratin dauphinois, spinach lasagne | Round white: Chardonnay, Sémillon | The buttery texture of the wine embraces the béchamel and the grilled cheese topping. |
| Vegetable curry and dal red lentil dal, chickpea curry | Aromatic white: Riesling, Viognier | The fruit and freshness of the wine soothe the spices and highlight the coconut milk. |
| Bean and pulse dishes red bean chilli, black bean burger | Generous red: Malbec, Montepulciano | Ripe tannins and dark fruit answer the smoky, earthy flavours. |
| Vegetable tart and quiche leek quiche, thin tomato tart | Lively white: Sauvignon Blanc, Chenin Blanc, Grüner Veltliner | Clean acidity cuts through the shortcrust pastry and refreshes the egg filling. |
| Tofu, tempura and Japanese cuisine grilled tofu, vegetable tempura, miso ramen | Sake or dry Riesling | The umami of sake extends the soy sauce, while Riesling brings a lemony note. |
| Pasta and Italian cuisine pasta with pesto, aubergine parmigiana | Italian white or light red: Arneis, Falanghina, Sangiovese | Basil and tomato find an echo in these floral, lively wines. |
A very herbaceous or tangy dish (lemon, capers, raw tomato) calls for the freshest wine in your selection.
The sauce dictates the pairing
Well-made vegetarian cooking often offers more nuance than a meat dish: creamy textures, earthy notes, the acidity of vegetables, the umami of mushrooms or miso. Our advice: identify the sauce and the cooking method, then choose the grape variety. Pinot Noir remains our most versatile ally, especially those from New Zealand, thanks to their fine tannins and delicate fruit.
For creamy dishes, a Chardonnay or a Portuguese white such as the Branco from Quinta Das Maias brings roundness and tension. The Ansi Langhe Arneis from 460 Casina Bric, floral and saline, enhances an asparagus risotto. And for a chickpea dish or a plate of roasted vegetables, the Montepulciano from Jasci offers generous fruit that holds its own against sweet spices.
Three unexpected pairings
Pairing 1. Cep risotto and Nebbiolo, for a match full of depth.
Pairing 2. Miso-roasted aubergine and sake, a remarkably gentle umami duo.
Pairing 3. Red lentil dal and off-dry Riesling, freshness and spice in balance.
The Wine Wanderer Team
Your questions about wine and vegetarian food
What red wine goes with a vegetarian dish?
Pinot Noir is the most versatile red with a vegetarian dish: fine tannins, red fruit, forest floor notes. It goes with mushrooms, lentils and roasted vegetables. For a richer dish, bean chilli or parmigiana, prefer a fleshier red such as a Malbec or a Montepulciano. Nebbiolo suits recipes with ceps or truffle.
White or red wine with a vegetarian dish?
The choice depends on the sauce: white for creamy, lemony or herbaceous dishes, red for earthy, smoky or tomato-based dishes. A gratin or a quiche calls for a Chardonnay or a Chenin Blanc. A mushroom risotto or a red bean chilli goes better with a supple red.
What wine goes with mushroom risotto?
A Pinot Noir or a Nebbiolo is an ideal match for a mushroom risotto. Their forest floor aromas extend the flavour of the ceps and their acidity lightens the creaminess of the Parmesan. For white, a lightly oaked Chardonnay also works very well, especially if the risotto is finished with butter.
What wine goes with vegetable curry?
A fresh, aromatic white, such as an off-dry Riesling or a Viognier, is the best ally of a vegetable curry. Their fruit soothes the heat and their freshness balances the coconut milk. For a spicier red curry, see our selection of wines for spicy dishes.
What wine goes with a vegetarian fondue or raclette?
A dry, lively white is the classic pairing for fondue or raclette, vegetarian versions included. A Chenin Blanc, a Grüner Veltliner or a Sauvignon Blanc cuts through the richness of the melted cheese and refreshes the palate. Find our detailed advice in the guide wine and Savoyard fondue.
Does sake go with vegetarian food?
Yes, sake goes very well with vegetarian food, especially dishes rich in umami: tofu, miso, shiitake, seaweed or vegetable tempura. Its soft texture and discreet acidity respect delicate flavours. Serve it chilled, at around 10 °C, with a broth or a plate of vegetables grilled with soy.