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.
Gómez Cruzado - Pancrudo Garnacha 2022
A high-altitude Garnacha, luminous and precise, which combines freshness, finesse and aromatic intensity.
Domaine Nico - Grand Mere Pinot Noir 2022
An Argentinian high-altitude Pinot Noir that combines finesse, freshness and aromatic depth.
Giacondi - Lambrusco Rosso
A light and sparkling Italian Lambrusco, focused on fruit and freshness, ideal for convivial moments.
Pegaso - Zeta 2023
A delicate, luminous mountain Garnacha. Fresh fruit meets a fine mineral imprint.
The Wine People - Pemo Montepulciano d'Abruzzo 2023
A juicy and approachable Montepulciano d'Abruzzo, made for the table and immediate enjoyment.
Alessandria - Dolcetto d'Alba 2023
A juicy and straightforward Dolcetto d'Alba, combining crisp fruit, freshness and delicate tannins in a typically Piedmontese style.
The Wine People - Miopasso Primitivo 2023
A generous and indulgent Primitivo from Puglia, combining ripe fruit and spices in a velvety texture.
Hammeken Cellars - El Paso del Lazo Rosé 2024
A fresh and delicious Spanish rosé, driven by fruit and conviviality.
Benanti - Nerello Cappuccio Terre Sicilienne 2020
A precise and digestible Nerello Cappuccio from Etna, where volcanic freshness meets the elegance of red fruits.
Innocent Bystander - Syrah 2019
A juicy and spicy Australian Syrah, carried by the freshness of the Yarra Valley.
Álvaro Palacios - Les Aubaguetes 2019
One of Álvaro Palacios' jewels, combining intensity, elegance and complexity.
Álvaro Palacios - La Baixada
One of Álvaro Palacios' jewels, combining intensity, elegance and complexity.
Errázuriz - Aconcagua Costa Chardonnay 2022
A precise and saline Chilean coastal Chardonnay, where ocean freshness meets beautiful aromatic depth.
Giacomo Fenocchio - Anima Arancio NV
A Piedmontese orange wine with character, combining freshness, a fine tannic structure, and a complex aromatic profile.
Gini - La Frosca Soave 2023
A Soave Classico from volcanic terroir, precise, saline and intensely expressive.
Bertani - Soave Classico Sereole 2024
A floral, lively Soave, peach and apricot: Garganega without make-up.
Domaine du Four Bassot - Rully En Varot Blanc 2023
A white Rully, round on the palate, straightened by limestone on the finish.
Feudi Del Pisciotto - Fico Bianco 2022
Peach, nectarine and white flowers, a Sicilian white to drink without ceremony.
Vite Colte - Roero Arneis "Villata" 2024
Piedmontese Arneis in its taut style: citrus and a slightly bitter finish.
Nickel & Nickel - C.C Ranch Cabernet Sauvignon 2018
Single-varietal Rutherford: blackcurrant and wild raspberry on polished tannins.
Nickel & Nickel - State Ranch Cabernet Sauvignon 2020
A single plot in Yountville, a Cabernet with a silky grain and a long finish.
Revancha - Primera Revancha Malbec 2016
A Malbec with velvet tannins, from the best plots of the estate
Torres - Pago del Cielo Celeste Crianza 2020
An altitude red, where the vines and the sky form a magical connection
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.