What wine goes with grilled vegetables? Our merchant's picks
389 wines to serve with grilled vegetablesWith grilled vegetables, serve a supple, fruity red (Grenache, Syrah, Montepulciano) or a sunny white with ripe fruit, such as a Chenin Blanc or a Falanghina. Grilling brings smoky notes and caramelised sweetness: the wine answers with its fruit and lively acidity.
Peppers, courgettes and aubergines love reds from Italy and Greece. Roasted root vegetables call for a fuller white, from South Africa or Portugal. For a summer sharing board, a fresh rosé also works wonders. Find our pointers in the guide wine and barbecue.
Vesevo - Greco di Tufo 2024
A vintage marked by tension and minerality, typical of Tufo wines
Kanonkop Wine Estate - Kadette Pinotage 2024
A wine that embodies the generous and structured expression of Stellenbosch Pinotage, combining ripe fruit, roundness and spices.
Birichino - Saint Georges Zinfandel 2021
A zinfandel from old vines over 90 years old, of incredible complexity and freshness!
Crystallum - Peter Max 2023
A wonderfully elegant and fragrant Pinot noir.
Cono Sur - Bicicleta Pinot Noir 2022
Specialist in Pinot Noir, the "Cono Sur" estate offers us a drinkable vintage of their own!
Juan Carlos Sancha - Peña El Gato 2022
An old-vine Garnacha, fresh and deep, born in the hills of the Najerilla.
Matías Riccitelli - Old Vine From Patagonia Sémillon 2023
A great Sémillon from Patagonia!
Veramonte - Chardonnay 2023
Vinified naturally, this is an exotic, smooth and fresh Chardonnay.
Atamisque - Atamisque Cabernet Sauvignon 2019
A Cabernet from the Uco Valley, blackcurrant and graphite, structured without harshness.
Thymiopoulos - Atma Rouge 2021
A red wine from Northern Greece, combining indulgence and freshness
Riebeek Cellars & Ryno Booysen - Here & There Malbec 2023
A fresh and succulent expression of Malbec from the low yielding vineyards of Swartland.
460 Casina Bric - Barolo Bricco Delle Viole 2016
A single-plot Barolo from the highest altitudes of Barolo
Château Sainte Michelle - Syrah 2020
When Syrah meets Washington State
Atamisque - Serbal Malbec 2024
A juicy and floral Malbec, crafted with finesse and balance.
Equinox Wines - Find Your Happy Place Red 2022
A red blend made in South Africa, in a natural and digestible style
Vineka - Negroamaro 2023
An elegant and delicious red, symbol of Guglielmo Zito wines
Montecrocetta - Argione Appasimento 2015
An Amarone type wine made from 2 emblematic Bordeaux grape varieties
Groot Constantia - Chardonnay 2021
A great Chardonnay regularly rewarded by international competitions
Crystallum - Cuvée Cinéma 2024
A haute couture Pinot Noir, with exceptional aromatic concentration rivaling the great wines of Burgundy.
Quinta do Crasto - Flor de Crasto Rouge 2021
A beautiful blend from the Douro Valley, with intense flavors of black fruits
Alheit Vineyards - Cartology 2019
A high-class, elegant and distinguished white wine.
Mount Pleasant - Philip 2015
A Syravistant cuvée with beautiful aromatic power from the Hunter Valley.
Valenciso - Tinto Reserva 2014
A dense, deep and complex Rioja crafted with elegance
Which wine for which grilled vegetables?
The colour and texture of the vegetable guide the choice. Here are our pointers for the most common dishes.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Grilled peppers marinated red peppers, pepper stew | Supple red: Grenache, Syrah, Montepulciano d'Abruzzo | The red fruit of the wine embraces the sweetness of the softened pepper. |
| Grilled aubergines miso aubergine, smoked aubergine caviar | Fleshy red: Primitivo, Negroamaro from Puglia | The melting, smoky flesh calls for a round wine with ripe tannins. |
| Grilled courgettes and fennel courgettes à la plancha, fennel with lemon | Lively white: Sauvignon Blanc, Falanghina, Greek white | A taut acidity refreshes these delicate vegetables and their herbs. |
| Roasted root vegetables carrots, parsnips, baked sweet potato | Full-bodied white: South African Chenin Blanc, Chardonnay | The richness of the wine answers the caramelised sweetness of the roots. |
| Grilled mushrooms ceps, barbecued portobellos | Fine red: Pinot Noir, Nebbiolo | The earthy aromas of the wine extend the forest floor flavour. |
| Barbecued vegetable skewers onion, tomato, pepper, halloumi | Rosé with character or fruity red: Pinotage, Italian rosé | A fruity, fresh wine follows the variety of flavours on the skewer. |
| Escalivada and Mediterranean vegetables escalivada, grilled ratatouille, vegetables in olive oil | Red from Spain or Portugal: Tempranillo, Douro blends | The sweet spices of the wine go well with olive oil and herbs. |
A drizzle of balsamic vinegar or a pesto points to a fresher, livelier wine.
Fruit before power
Our take on grilled vegetables: favour fruit and freshness over oaky power. The grill concentrates the sugars and leaves a smoky touch. A juicy red such as the Montepulciano d'Abruzzo from Fantini or the Primitivo from Vineka goes naturally with this richness and keeps the vegetables in the foreground. Served slightly chilled, it gains even more brightness.
For white, look to southern Italy and South Africa. The Beneventano Falanghina from Vesevo brings notes of citrus and almond that lift courgettes and fennel. A fuller South African Chenin Blanc welcomes roasted root vegetables and tahini sauces. For very smoky dishes, The Original Pinotage from Diemersfontein, with its mocha notes, creates a surprising echo with charred aubergine.
Three pairings to try
Pairing 1. Oven-roasted peppers and Montepulciano d'Abruzzo, for a fruity, generous duo.
Pairing 2. Grilled fennel with lemon and Falanghina, a meeting of citrus and aniseed.
Pairing 3. Smoked aubergine caviar and South African Pinotage, to play up the smokiness.
The Wine Wanderer Team
Your questions about wine and grilled vegetables
What red wine goes with grilled vegetables?
Choose a supple, fruity red with mellow tannins: Grenache, Syrah, Montepulciano or Primitivo. These grape varieties answer the caramelised sweetness of peppers and aubergines. Serve it slightly chilled, at around 15 °C, to keep some zing against the smoky notes. Reds from Italy and Spain are our first recommendations.
White or red wine with grilled vegetables?
Both work: it all depends on the vegetable. Red, fleshy vegetables (pepper, aubergine, tomato) lean towards a fruity red. Delicate green vegetables (courgette, fennel, asparagus) prefer a lively white such as a Sauvignon Blanc. Roasted root vegetables go very well with a full-bodied white, Chenin Blanc or Chardonnay.
What wine to serve with barbecued vegetable skewers?
A rosé with character or a light, fruity red is ideal with barbecued vegetable skewers. The fruit of the wine follows the variety of flavours, from grilled onion to softened tomato. If the skewer includes halloumi, a fresh white from southern Italy brings a lovely saline tension.
What wine goes with ratatouille or escalivada?
A Mediterranean red with aromas of herbs and sweet spices goes perfectly with ratatouille and escalivada: Grenache, Tempranillo or a red from Portugal. Olive oil and herbes de Provence find an echo in these sun-drenched wines. In summer, a structured rosé nicely takes over.
What wine goes with grilled mushrooms?
Pinot Noir is the star pairing for grilled mushrooms. Its forest floor aromas and silky texture extend the earthy flavour of ceps or portobellos. For a more intense version, with garlic and parsley, a Nebbiolo from Piedmont brings depth and lovely freshness.
At what temperature should wine be served with grilled vegetables?
Serve reds between 14 and 16 °C and whites between 9 and 11 °C. A slightly chilled red keeps its bright fruit against the heat of the grill. Full-bodied whites, such as Chenin Blanc or Chardonnay, show best at around 11 °C. For a rosé, aim for 8 to 10 °C.