What wine goes with vegetarian food? A wine merchant's guide
91 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.
Delicato Wines & Alex Gittins - Shadow Point Pinot Noir 2019
A delicious and charming Pinot Noir from the Monterey Valley
Bogle - Chardonnay 2023
A Californian Chardonnay from Clarksburg, creamy and fresh, between white fruit, vanilla and a hint of toast.
De Martino - Legado Chardonnay 2022
A coastal Chardonnay from the Limarí Valley, grown on limestone soils, creamy and saline.
Catena - La Marchigiana Criolla 2025
A Criolla from Gualtallary vinified in amphora with no added sulphites, pure, fresh and succulent.
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.
Hartenberg - Chardonnay 2022
A creamy Chardonnay from Stellenbosch, aged ten months in French barrels, between peach and toasted brioche.
Hartenberg - Doorkeeper Shiraz 2023
A fruity, velvety Shiraz from Stellenbosch, between blackberry, plum and white pepper, in a modern style.
Poliziano - Fiori Rossi 2024
A floral, intense Rosso di Montepulciano, whose name, "red flowers", says everything about its finesse.
Poliziano - Rosso di Montepulciano 2024
An organic Rosso di Montepulciano from Poliziano, bursting with red fruit, taut and precise.
Monte Santoccio - Valpolicella Classico Superiore Ripasso 2022
A Ripasso from Fumane refermented on Amarone pomace, full-bodied, velvety and beautifully fresh.
La Spinetta - Barbaresco Valeirano 2022
A Barbaresco from Treiso, taut and mineral, dark and powerful, built for long ageing.
La Spinetta - Langhe Nebbiolo 2023
The Nebbiolo from the hills of Neive by La Spinetta, elegant, fresh and with velvety tannins.
Giacomo Fenocchio - Roero Arneis 2025
A Roero Arneis from Monteu Roero, sapid and floral, with hints of broom and chamomile.
Borgogno - Barolo Fossati 2013
A 2013 Barolo aged four years in large oak vats, from the Fossati cru between Barolo and La Morra.
Terroir Al Limit - Dits del Terra 2023
A nearly century-old, south-facing Carignan from Torroja, elegant, floral and spicy, with a vertical character.
Terroir Al Limit - Terra de Cuques Negre 2022
Grenache and Carignan on the llicorella of Torroja: a juicy, precise and vibrant Priorat.
Terroir Al Limit - Arbossar 2023
A century-old Carignan from a north-facing slope in Torroja, dense, taut and marked by llicorella.
Sara I René Barbier - Partida Bellvisos White 2018
A skin-contact white from Priorat, from old vines in Gratallops, aged in amphora and then in demi-muid.
Barbadillo En Singular - Sábalo 2023
A Palomino from Sanlúcar grown on albariza, saline and finely chiselled, capturing the sea air of the Cádiz coast.
Koehler Ruprecht - Spätburgunder Kabinett Trocken 2024
A light, vibrant Pinot Noir from the Pfalz, with notes of cherry and spice over the freshness of limestone.
Matetic & Guillaume Letang - Sierra Grande Sauvignon Blanc 2021
A Sauvignon Blanc expressing the vibrant fruit of Chile's Central Valley combined with the elegance of its mountain terroir.
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 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.