What wine goes with vegetarian food? A wine merchant's guide
483 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.
Aneto - Aneto S Colheita Tardia 2014
A great liqueur that combines complexity, elegance and freshness.
Poliziano - Vino Nobile di Montepulciano 2020
A precise, deep Tuscan Vino Nobile, between vivid fruit and refined spice.
Valdivieso - Caballo Loco n° 19 NV
A great Chilean blend shaped by time. Deep, silky and uniquely complex.
Villa Bucci - Rosso Vieilles Vignes 2013
An old-vine Rosso Piceno, deep and elegant. The freshness of the Marche in the service of real complexity.
Tedeschi - La Fabriseria 2017
A deep, velvety terroir Amarone, where rich fruit meets an elegant spicy structure.
Giacomo Fenocchio - Barolo Villero 2020
A precise and profound single-vineyard Barolo, finely expressing the noble character of the Villero terroir.
La Spinetta - Gallina 2019
A Barbaresco from the Gallina cru, combining depth, aromatic precision, and textural elegance.
Giacomo Fenocchio - Barolo Bussia 2021
A deep and structured Barolo from Bussia, precisely expressing the classic elegance of Nebbiolo from Monforte d'Alba.
Francesco Brigatti - Ghemme Oltre il Bosco 2020
A great Nebbiolo from Ghemme, profound and distinctive, where alpine freshness meets an elegant structure and remarkable aromatic complexity.
Giuseppe Quintarelli - Valpolicella Classico Superiore 2017
A deep and refined Valpolicella Classico Superiore, combining aromatic intensity, freshness, and length on the palate.
La Spinetta - Barbaresco Bordini 2022
A precise and elegant single-vineyard Barbaresco, where the finesse of Nebbiolo meets the depth of the Neive terroir.
Giuseppe Quintarelli - Amarone della Valpo Tre Terre 2013
An Amarone of great depth, combining power, aromatic complexity, and elegant texture.
Giacomo Fenocchio - Barolo Cannubi 2020
A precise, structured Barolo with a strong sense of place, finely expressing the legendary elegance of Cannubi.
Gaja - Ca'Marcanda 2020
A great Tuscan red from the coast, combining depth, elegance and aromatic precision.
Giacomo Fenocchio - Barolo Riserva 90 di Bussia 2018
A deep and structured cru Barolo from Bussia, built for aging and fine dining.
Giuseppe Quintarelli - Amarone della Valpo Classico 2018
An Amarone della Valpolicella Classica of remarkable depth, combining richness, aromatic complexity, and balance on the palate.
Borgogno - Barolo Riserva 2016
A classic Barolo Riserva from Borgogno, combining aromatic depth, firm structure, and great aging potential.
Giuseppe Quintarelli - Alzero Cabernet 2015
A great Venetian red in the Amarone style, remarkably deep and built for long cellaring.
Borgogno - Barolo Liste 2020
A single-vineyard Barolo with a strong character, where the finesse of Nebbiolo meets the depth of the Liste terroir.
Catena Zapata - Adrianna River 2022
A high-altitude Malbec, precise and profound, that brilliantly expresses the unique minerality of the Adrianna vineyard.
Borgogno - Ancum 2023
A structured and expressive Piedmontese red, where the freshness of the Langhe terroir meets a deep and flavorful substance.
Heitz Cellar - Trailside Vineyard 2018
A precise and classic Rutherford Cabernet Sauvignon, combining freshness, structure, and aromatic depth.
Giuseppe Quintarelli - Amarone della Valpolicella classico Riserva 2015
An Amarone of great depth, where the richness of the fruit combines with a rare elegance and an impressive length.
Borgogno - Barolo Cannubi 2019
A terroir-driven Barolo that combines the finesse of Cannubi with the classic depth of Nebbiolo in the Borgogno tradition.
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.