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.
Domaine Julien Brocard - Les 7 Lieux Chablis 1er Cru Montée de Tonnerre 2023
A biodynamic Montée de Tonnerre premier cru, dense and structured, with notes of white peach and spice.
Domaine Jean-Marc Brocard - Chablis 1er Cru Fourchaume 2023
A Chablis premier cru Fourchaume aged in foudre, precise and elegant, between candied citrus and toasted hazelnut.
Pierre Elie Carron - Completer Mazembroz AOC Valais 2021
Completer, an extremely rare Valais grape variety, aged for a year in barrel on an alluvial fan in Fully.
Renzo Masi - Bianco di Toscana Poggerissi IGT 2025
A fresh, fruity Tuscan white to enjoy young, when apple and tropical fruit burst from the glass.
Zeni - Bardolino DOC Classico Vigne Alte 2024
A fresh, fruity Bardolino Classico, born from high-altitude vineyards above Lake Garda.
Polje - Friulano Collio DOC 2021
A finely crafted Friulano from the Collio, floral and lively, with the almondy finish typical of the grape.
Antoniolo - Gattinara DOCG Riserva San Francesco 2020
San Francesco, Antoniolo's most delicate cru: a floral, finely chiselled Nebbiolo built for ageing.
Antoniolo - Erbaluce di Caluso DOCG 2024
A pure, luminous Erbaluce from the Canavese, vinified in stainless steel to keep all its freshness.
Felton Road - Block 5 Pinot Noir 2024
A Pinot Noir from Bannockburn that is both precise and profound, which finely expresses the singularity of Block 5.
Nicolas Jay - Pinot Noir l'ensemble 2019
Nicolas Jay's top cuvée: an Oregon Pinot built for long ageing.
William Downie - Gippsland Pinot Noir 2022
An intense and vibrant Pinot Noir, rooted in the cool, volcanic soils of Gippsland
Tabalí - Roca Madre Malbec 2018
High-altitude Malbec, grown at 1,600 metres on volcanic soils
Gaja - Sori San Lorenzo 2020
A great single-plot Barbaresco, deep and classy. The finesse of Nebbiolo meets a remarkable structure for ageing.
Jardin de Hormigas - Meteora 2021
A vibrant, taut and mineral high-altitude Malbec. The purity of Altamira in a precise, deep style.
Viu Manent - Viu 1 Malbec 2021
A deep, energetic Chilean Malbec, born from century-old vines in Colchagua.
Michelini i Mufatto - Encrucijada Mencía 2021
A precise and fresh expression of Mencía from Bierzo, combining aromatic finesse and mineral tension.
Otronia - Rugiente 45 Pinot Noir 2019
A high-latitude Patagonian Pinot Noir, precise and vibrant, where extreme freshness meets the elegance of the southern terroir.
Otronia - Block I Pinot Noir 2019
A Patagonian Pinot Noir from a cold climate, precise and vibrant, where the freshness of the extreme south meets an elegant aromatic depth.
Vinicola Salton - Intenso Cabernet Franc 2020
A balanced Brazilian Cabernet Franc, combining freshness, fruit and suppleness for a convivial tasting.
Bouchard Finlayson - Tete de Cuvée Pinot Noir 2021
A South African Pinot Noir from a cool climate, combining aromatic finesse, silky texture and great elegance on the palate.
Otronia - Rugiente 45 Merlot 2019
A high-latitude Patagonian Merlot, combining freshness, aromatic precision and elegance on the palate.
Castellare Di Castellina - Poggio Ai Merli Merlot 2021
A velvety Tuscan Merlot, blackberry and truffle, without a trace of hardness.
Domaine Dubois - Côtes de Nuits Villages Rouge 2022
Cherry and violet with a touch of liquorice: Côtes de Nuits Villages in its classic attire.
Casal da Coelheira - Terraços do Tejo Tinto 2021
An intense, elegant and spicy red wine
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.