What wine goes with vegetarian food? A wine merchant's guide
391 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.
Boekenhoutskloof - Semillon 2021
A South African Sémillon of terroir, ample and precise, where maritime freshness and aromatic complexity subtly intertwine.
Felton Road - Bannockburn Chardonnay 2024
A precise and vibrant Chardonnay from Bannockburn, where the purity of the fruit meets a chiseled minerality.
Catena Zapata - Adrianna White Stones 2023
A great Argentinian high-altitude Chardonnay, precise, mineral, and with remarkable tension.
Elizabeth Spencer - Chardonnay 2022
A precise and balanced Californian Chardonnay, where coastal freshness meets elegant woody indulgence.
Felton Road - Block 2 Chardonnay 2024
A Chardonnay with a precise and saline terroir, where the purity of the fruit meets the depth of Bannockburn.
Damascene - Semillon 2022
A precise and saline South African Semillon, where freshness meets the depth of the coastal terroir.
Damascene - Chenin Blanc Swartland 2022
A precise and saline Chenin Blanc from old vines in Swartland, where freshness meets remarkable depth.
Simcic Marjan - Opoka Cru Sauvignon Vert 2019
A Sauvignon Vert of the terroir, ample and saline, which precisely expresses the minerality of the opoka of Goriška Brda.
Gorka Izagirre - G22 2023
A great Basque white wine of Atlantic precision, combining vibrant freshness and mineral depth.
Cycles Gladiator - Chardonnay 2022
A generous and balanced Californian Chardonnay, where freshness meets a subtly woody sweetness.
Ott Estate - Ried Rosenberg Feuersbrunn 2021
A terroir-driven Grüner Veltliner, precise and saline, which intensely expresses the loess depth of Wagram.
Ott Estate - Ried Stein Engabrunn 2021
A terroir-driven Grüner Veltliner, precise and saline, which brilliantly expresses the stone and freshness of Engabrunn.
Nanclares y Prieto - Porta Franca 2020
A precise and vibrant Spanish white wine, where the freshness highlights the purity of the Rías Baixas terroir.
Jordan Estate - Chenin Blanc Chameleon 2025
A precise and vibrant South African Chenin, which combines coastal freshness and aromatic intensity.
Scions of Sinai - Chenin Blanc Granietsen 2024
A chiseled South African Chenin, carried by the maritime freshness and granite purity of Stellenbosch.
Duvernay - Rully Cloux Louvrier Blanc 2023
Apple, pear and white flowers on a silky texture, this Rully plays on freshness.
Elena Walch - Pinot Grigio Castel Ringberg 2024
Pear, apple and white flowers, a Pinot Grigio tightened by its Alpine minerality.
Santa Rita - 120 Reserva Especial Chardonnay 2022
Green apple and brioche, a creamy Chardonnay kept straight by its acidity.
Fantini - Sangiovese Terre di Cheti 2022
A dense, fruity and balanced wine, with a marked typicality of Abruzzo
Torres - Pago del Cielo Celeste Crianza 2020
An altitude red, where the vines and the sky form a magical connection
Luna Sicana - Grillo 2024
A mineral and racy Grillo, worked in purity
Luna Sicana - Catarratto 2022
A beautiful expression of Catarratto, a native grape variety of Sicily
De Martino - Tierra Alta Cabernet Sauvignon 2019
An expressive Cabernet Sauvignon with assertive varietal character
Laposa - Szurkebarat 2018
A wine full of freshness from the surroundings of the Hungarian Lake Balaton
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.