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.
Yarra Yering - Dry Red N°3 2019
A red from the Yarra Valley combining freshness, spice and fine texture, the elegant signature of Yarra Yering.
Golan Heights Winery - Yarden Syrah 2021
A Syrah from the volcanic heights of the Golan, deep and refined. An ample, smoky and spicy red.
Nicolo Grippaldi - Nero d’Avola Il Vino Di Pico 2023
Tank-fermented Nero d'Avola, blackberry and pepper: Sicily without oak make-up.
Ovid - Napa Valley 2019
Power and liveliness in one glass: coffee, chocolate, then ripe fruit on the finish.
Bondar - Junto 2021
A luminous, juicy and delicately spiced McLaren Vale red. The fresh expression of a Mediterranean blend.
Artadi - Viñas de Gain 2021
A Rioja Alavesa Tempranillo, at once juicy, fresh and finely spiced. Elegant fruit in the service of terroir.
San Polino - Rosso 2022
A lively, harmonious Sangiovese from Montalcino, between deep fruit and Tuscan freshness.
Ladeiras Do Xil - Valbuxan 2021
A slender Galician red, between wild fruit and mineral freshness.
Cristom - Estate Syrah 2014
A high-altitude Syrah with a fresh and spicy style, combining fruit depth with elegant texture.
Maverick - Twins Barrel Select GSM 2021
A generous, spicy Barossa GSM, between ripe black fruit and savoury elegance.
Damascene - Syrah Ceres Plateau 2022
A precise and fresh high-altitude South African Syrah that combines aromatic intensity with a fine texture.
Quinta da Romaneira - Dona Clara 2019
A Douro red combining aromatic intensity, freshness and structure, true to the steep terroir of Quinta da Romaneira.
Michelini i Mufatto - Motorpsico 2022
A Bierzo de Mencía full of freshness and energy, driven by vibrant fruit and remarkable drinkability.
Viu Manent - Estate Reserva Carmenère 2022
An approachable and expressive Carmenère from Colchagua, combining ripe fruit, sweet spices and a supple mouthfeel.
Fantini - Sangiovese Terre di Cheti 2022
A dense, fruity and balanced wine, with a marked typicality of Abruzzo
Gómez Cruzado - Crianza 2021
A precise and balanced Crianza de Rioja Alta, where the fruit combines with an elegant woody touch for great drinkability.
Château de Targé - Saumur-Champigny Rouge 2021
Blackcurrant, blackberry and green pepper: Saumur Cabernet Franc in its structured style.
Benanti - Etna Bianco 2024
A precise, saline volcanic white. All the freshness of Carricante on Etna.
Planeta - Cerasuolo Di Vittoria 2023
A luminous Sicilian red, fresh and delicious, between crunchy fruit and floral finesse.
Archery Summit - Vireton Pinot Noir 2021
A precise and harmonious Oregon Pinot Noir, where the freshness of the fruit meets a silky and elegant texture.
Benanti - Nerello Cappuccio 2020
A 100% Nerello Mascalese from the southwest slopes of Etna, combining harmony and accuracy.
Domaine Nico - Histoire d'A Pinot Noir 2022
A fine and precise Argentinian high-altitude Pinot Noir, where Andean freshness meets Burgundian 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.