What wine goes with grilled vegetables? Our merchant's picks
104 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.
Altos las Hormigas - Appellation Paraje Altamira Malbec 2021
A single-plot Malbec from Paraje Altamira, vertical and mineral, born on the limestone of the Uco Valley.
Altos las Hormigas - Malbec Clásico 2023
A lively, juicy Malbec from Mendoza, made from organic grapes from Luján de Cuyo and Paraje Altamira.
Altos las Hormigas - Colonia Las Liebres Bonarda 2023
An organic Bonarda from Mendoza, juicy and round, between black cherry, olive and pink peppercorn.
Ouled Thaleb - Tandem Rosé 2024
A Moroccan rosé from Zenata, Grenache and Cinsault, fresh and fruity, conceived by Alain Graillot.
Christophe Abbet - Humagne Rouge 2022
A Humagne Rouge from the Valais of great purity, fresh and refined, between rose, raspberry and spice.
San Polino - Sant'Antimo 2024
An organic Sangiovese from Montalcino, bright and juicy, between crunchy cherry and garrigue.
Planeta - La Segreta Nero d'Avola 2024
An organic Nero d'Avola from Menfi, juicy and indulgent, between ripe plum, cocoa and sweet spices.
Monte Santoccio - Valpolicella Classico 2024
Monte Santoccio's first wine, an elegant, saline and precise Valpolicella Classico from Fumane.
Guicciardini Strozzi - Chianti Colli Senesi Titolato 2024
A gourmand Chianti Colli Senesi from around San Gimignano, lively, fruity and typically Tuscan.
Pegaso - Arrebatacapas 2022
A plot of Grenache planted in 1953 on the schist of Cebreros, at the heart of the Sierra de Gredos.
Telmo Rodriguez - Al-Muvedre 2025
An old bush-vine Monastrell from Villena, generous, fresh and true to the Mediterranean spirit.
Bodega Lanzaga - LZ 2024
The village wine of Lanziego, fermented in small concrete vats in the spirit of 1920s Riojas.
Sara I René Barbier - Sindicat La Figuera 2024
A high-altitude Grenache from La Figuera, fresh and floral, carried by the village's old vines.
Huber - Pinot Noir Alte Reben 2025
An organic Pinot Noir from the Traisental, concentrated and clean, with notes of raspberry, thyme and black tea.
The Sadie Family - Sonvang 2024
The first vintage from a field-blend vineyard in the Paardeberg, a blend of twelve Mediterranean grape varieties.
Domaine des Tourelles - Marquis des Beys 2020
The prestige cuvée of Domaine des Tourelles, syrah and cabernet from the Bekaa with aromas of cedar.
Domaine des Tourelles - Vieilles Vignes Carignan 2023
A concrete-aged old-vine carignan from the Bekaa, lively, spicy and full of red fruit.
Castellucci Miano - Shiarà Catarratto 2020
A high-altitude catarratto from the Contea di Sclafani, lively, saline and scented with citrus.
Jasci - Cerasuolo d'Abruzzo 2025
An organic rosé from the hills of Vasto, made from montepulciano, bursting with cherry and strawberry.
Ferraris - Ruchè Vigna del Parroco 2024
The historic vineyard of the priest Don Cauda, the only recognised mention for Ruchè: a floral, silky red.
Artisans Vignerons de Naoussa - Xinomavro 2022
A classic, luminous Naoussa, between sun-dried tomato, olive and red fruit, with fine straightness.
Karl Steininger - Grüner Veltliner «Grand Grü» Reserve 2018
A round, fine and complex white with intense flavors of yellow fruits
Emiliana - Ecobalance Viognier 2019
A biodynamic Viognier, made with pure respect for the environment
Alfredo Maestro Tejero - A Dos Tiempos 2017
A timeless biodynamic wine made only with grapes, vines and healthy soils.
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.