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.
Chappaz - La Petite Grange 2023
A juicy and precise Valais red, where alpine freshness meets the lusciousness of the fruit.
Escarpment - Kupé Pinot Noir 2022
A deep and elegant Pinot Noir, a true reflection of its terroir.
Antonio Madeira - A Centeneria 2022
A high-altitude Dão, precise and vibrant, which finely expresses the granitic depth of the Serra da Estrela.
Felton Road - Calvert Pinot Noir 2023
A precise and elegant Pinot Noir from Central Otago, where the purity of the fruit meets the finesse of the Bannockburn terroir.
Felton Road - Block 3 Pinot Noir 2023
A precise and profound Pinot Noir from Bannockburn, combining aromatic intensity and silky texture.
Friedrich Becker - Kammerberg Spätburgunder 2018
A great Spätburgunder from limestone terroir, combining finesse, depth and aromatic precision.
Sottimano - Reserve Barbaresco 2016
A Barbaresco of the terroir, precise and profound, where the finesse of Nebbiolo meets the power of the Neive hills.
Le Crocine - Cabernet Franc 2019
A precise and structured Tuscan Cabernet Franc, where the freshness of the fruit meets the elegance of the coastal terroir.
Pieve Santa Restituta - Rennina Brunello di Montalcino 2018
A Brunello of terroir, precise and profound, which combines Tuscan elegance and great aging potential.
Micaela Rubio - El Reflejo 2019
A Spanish plateau red, combining freshness, depth and a precise expression of the Manchuela terroir.
Pieve Santa Restituta - Sugarille Brunello di Montalcino 2018
A deep and structured Brunello of the terroir, which precisely expresses the singularity of Sugarille.
Ziereisen - Jaspis Zipsin Pinot Noir 2021
A Pinot Noir from a limestone terroir, precise and elegant, where the finesse of the fruit meets a deep and digestible structure.
Michelini i Mufatto - En el Camino Mencía 2022
A precise and vibrant Mencía de Bierzo, combining fruit purity, freshness and fine texture.
Domaine Nico - Grand Père Pinot Noir 2022
An Argentinian Pinot Noir from high altitudes, combining freshness, finesse and aromatic intensity.
Domaine Vaudoisey - Volnay Rouge 2022
The finesse of Volnay in Pinot Noir: strawberry, raspberry, silky tannins and a long finish.
Castellare Di Castellina - Chianti Classico Riserva 2022
A mineral Riserva, black fruit and flint, made for the cellar.
Elena Walch - Pinot Nero Aton 2018
Raspberry, cherry and violet, an Alpine Pinot Noir of fine finesse.
Calera - Mills Pinot Noir 2018
Ripe red fruit, spice and forest floor, with the velvety texture of great Pinots.
Weingut Bründlmayer - G. V. Langenloiser Alte Reben 2022
An old-vine Grüner Veltliner, broad and spicy, carried by saline freshness.
Hahn - Chardonnay 2022
A generous and balanced Californian Chardonnay, where coastal freshness meets rich fruit.
Errázuriz - Aconcagua Costa pinot noir 2022
A Chilean coastal Pinot Noir combining maritime freshness, aromatic finesse, and elegance on the palate.
Cristom - Mt Jefferson 2021
A precise and vibrant Oregon Pinot Noir, where the coolness of the climate marries with a silky and deep texture.
Hahn - Pinot Noir 2021
A juicy, balanced Californian Pinot Noir, where coastal freshness highlights vibrant fruit and silky tannins.
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.