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.
Luis Pato - Vinha Formal 2023
A great white from Bairrada, made taut by its minerality and fleshed out by precise ageing.
Ridge Vineyards - Estate Chardonnay 2023
A mountain Chardonnay, ample and luminous. Californian freshness in a finely oaked expression.
David & Nadia - Aristargos 2022
A great white from the Swartland, textured and deeply saline. Rich fruit meets remarkable tension.
Villa Oliveira - 2e Edição NV
A deep, taut white from the Dão, carried by the granite freshness of the Serra da Estrela.
Schloss Johannisberg - Silberlack Trocken GG 2023
A great dry Riesling from the Rheingau: deep, saline and intensely chiselled.
Recaredo - Turó d'en Mota 2011
A great terroir sparkling wine, shaped by time. Deep, saline and remarkably fine.
Ladeiras Do Xil - Branco Santa Cruz 2022
A great Galician white with relief, between granite depth and saline freshness.
Weingut Bründlmayer - R. Ried Heiligenstein AR 2020
A deep, luminous terroir Riesling, where the power of old vines meets incisive minerality.
Errázuriz - Aconcagua Costa Chardonnay 2022
A precise and saline Chilean coastal Chardonnay, where ocean freshness meets beautiful aromatic depth.
Portal del Priorat - Trossos Sants 2019
An ample, saline white from Priorat, where ripe fruit meets the minerality of schist.
Planeta - Eruzione 1614 Carricante 2022
A precise, saline volcanic Carricante, carried by the freshness of Etna.
Oremus - Dry Petracs 2021
A dry Furmint from Tokaj, chiselled and saline, where freshness meets volcanic depth.
Schloss Johannisberg - Goldlack Trocken 2020
A broad, taut Rheingau Riesling, where ripe fruit meets a saline finish.
Cristom - Eola Amity Hills Chardonnay 2020
A precise and saline Chardonnay from Eola-Amity Hills, where the freshness of the cool climate meets the depth of volcanic soils.
Escarpment - Chardonnay 2020
A precise and vibrant New Zealand Chardonnay, where cool-climate freshness meets lovely textural depth.
Christophe Abbet - Ermitage 2020
A spacious and luminous Valais hermitage, where the richness of Marsanne meets the freshness of the Fully hillsides.
Hartenberg - Eleanor Chardonnay 2019
A precise and elegant South African Chardonnay, where the freshness of the Stellenbosch terroir meets a lovely, gourmet richness.
Seresin Estate - Sauvignon Blanc 2023
A precise and vibrant Marlborough Sauvignon Blanc, combining maritime freshness, aromatic purity, and a lingering saline finish.
Elizabeth Spencer - Sauvignon Blanc 2024
A precise and refreshing Napa Valley Sauvignon Blanc, combining aromatic intensity and great drinkability.
David & Nadia - Hoë-Steen 2022
A precise and saline coastal Chenin Blanc, where the depth of the Swartland meets the freshness of the Atlantic.
Stag's Leap Wine Cellars - Aveta Sauvignon Blanc 2023
A precise and vibrant Napa Valley Sauvignon Blanc, where freshness meets beautiful aromatic intensity.
Haynes - Corazon 2021
A precise and vibrant Coombsville Chardonnay where freshness, aromatic purity, and textural finesse converge.
Blank Canvas - Reed Vineyard 2023
A precise and crystalline New Zealand white wine with a sense of place, where freshness highlights the purity of the fruit.
Seresin Estate - Chardonnay 2022
A precise and vibrant Marlborough Chardonnay, where fruit ripeness meets maritime freshness.
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.