What wine goes with vegetarian food? A wine merchant's guide
489 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.
Santa Margherita - Prosecco Rive di Refrontolo Extra-Brut Superiore DOCG 2025
An extra-brut Prosecco from the Rive di Refrontolo: green apple, fine, taut bubbles.
Stag's Leap Wine Cellars - Karia 2021
A Napa Chardonnay that plays on lemony freshness over a creamy texture.
Les Maîtres Vignerons de Saint-Tropez - Saint Roch des Vignes Côtes de Provence 2024
Small red fruit and lemon blossom: Côtes de Provence rosé in a classic register.
Bousquet - Gran Chardonnay 2024
Organic Chardonnay from Tupungato, ripe peach and discreet oak: roundness without heaviness.
Matías Riccitelli - Old Vine From Patagonia Chenin Blanc 2024
A high-flying Patagonian wine, made from old Chenin Blanc vines
Matías Riccitelli - Old Vine From Patagonia Torrontés 2024
A high-end Patagonian wine, made from old Torrontes vines
460 Casina Bric - Mesdì Bianco
A blend of 2 Piedmontese grape varieties, Arneis and Favorita
Anselmo Mendes - Contacto 2024
A mineral and fine wine, made by a master of Vinho Verde
Vigneti Canosini - Tufarello Nero di Troia 2023
Nero di Troia, an indigenous grape variety from northern Puglia
William Downie - Cathedral Pinot Noir 2022
This Pinot reveals pure fruit, silky tannins and remarkable balance.
Castello Di Ama - L'Apparita 2019
A high-altitude Tuscan Merlot, combining aromatic depth, velvety texture, and great aging potential.
Schiavenza - Broglio Riserva Barolo 2015
A deep and structured Barolo from Serralunga d'Alba, which precisely expresses the nobility of Nebbiolo and the personality of the Broglio vintage.
Duckhorn - Merlot 2022
The Merlot that made Duckhorn's reputation, plum, chocolate and leather in the background.
Au Bon Climat - Knox Alexander 2020
A precise and elegant cool-climate Californian Pinot Noir, where the fruit's finesse meets the depth of the coastal terroir.
Ata Rangi - Mc Crone Vineyard Pinot Noir 2020
A precise and refined Pinot Noir from Martinborough, where the elegance of the fruit meets the depth of the McCrone terroir.
Felton Road - Bannockburn Pinot Noir 2024
A precise and harmonious Pinot Noir from Bannockburn, where the purity of the fruit meets the elegance of the Central Otago terroir.
Domaine de la Roche Aiguë - Saint-Romain Rouge 2022
A high-altitude Pinot, light-bodied but precise in its aromas.
Au Bon Climat - Isabelle Pinot Noir 2021
A cool-climate Californian Pinot Noir, combining aromatic finesse, balance, and depth.
Seresin Estate - Rachel 2016
A precise and elegant Marlborough Pinot Noir, where the freshness of the oceanic climate meets a silky and profound texture.
Garcés Silva - Amayna Pinot Noir 2022
A Pinot that embodies the elegance of Chile's coastal terroirs, combining freshness and precision.
Cristom - Jessie 2019
A Pinot Noir from Eola-Amity Hills combining aromatic depth, freshness, and textural precision.
Paso Primero - Paso Primero Blanco 2019
A lovely white wine from Northern Spain, from vineyards at the foot of the Pyrenees
Emmerich Knoll - Grüner Veltliner Loibner Federspiel 2025
A white wine of great finesse from steep vineyards over 40 degrees!
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.