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.
Primus - Carménère 2022
A complex and harmonious Carménère with notes of spices and very ripe fruit.
Bodegas Cenicero Viticola - Finca Cienvacas 2024
A drinkable vintage to enjoy with friends!
Magpie Estate - The Last Stand Chardonnay 2023
A lively and lively Chardonnay from South Australia!
Descendientes de J. Palacios - Petalos 2021
A vintage full of energy and vitality, round and juicy at the same time, which makes it a reference in Spain.
Dog Point - Pinot noir 2021
Concentration, silky texture, complex aromas: a high-flying Pinot Noir!
Niepoort - DÃO Red 2019
A fresh wine with a beautiful complexity based on spices and black fruits.
Château Sainte Michelle - Dry Riesling 2020
A Riesling with intense flavors from Washington State
Acústic Celler - Braó 2019
Complexity, richness and elegance in this magnificent Catalan vintage.
Moric Project Villa Tolnay - Hidden Treasures n°3 2020
A high-end partnership between a Hungarian estate and a talented Austrian winemaker.
Te Mata Estate - Merlot Cabernets 2020
Aromatic complexity and voluptuousness come together in this beautiful full-bodied wine from New Zealand.
Mount Langi Ghiran - Billi Billi 2022
A beautiful Syrah from Australia, rich in spices and very drinkable!
Diemersfontein - Shiraz 2023
A fusion of cherries, spices and violet
Alheit Vineyards - Hemelrand Vine Garden 2023
An extraordinary white wine, made using the most natural extraction of the fruit.
Paulus Wine Co - Bosberaad Chenin Blanc 2022
An extraordinary white wine, made using the most natural extraction of the fruit.
Storm - Vrede Pinot noir 2018
A true local wine, this Pinot Noir expresses purity, elegance and aromatic depth
Winzer von Erbach - Erbacher Michelmark Riesling Spätlese 2015
A dry and distinguished Riesling from the Rheingau, made from grapes picked at a late harvest
Alamos - Bonarda 2020
The expression of the Bonarda grape variety which demonstrates all its potential
NZ WINERIES & Samantha Bailey - Cloud Factory Pinot Noir 2020
A fresh and delicious Pinot Noir, grown near the coastal areas of New Zealand
Barone di Villagrande - Etna Rosso 2020
An organic red wine from the volcanic soils of Etna, of rare elegance!
Nik Weis - Urban Riesling 2019
A pure and crisp Riesling from the Moselle Valley
Pittacum - Petit Pittacum 2020
A seductive and juicy expression of the Mencía grape
Acústic Celler - Montsant Rouge 2020
Magnificent wine from Catalonia made with respect for its terroir based on old Carignan and Grenache vines.
Domaine des Tourelles - Blanc 2021
Incredible freshness, a creamy juice with rich floral and exotic scents.
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.