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.
Ata Rangi - Pōtiki Chardonnay 2024
A Chardonnay from the Martinborough Terrace, aged on the lees, at once deep, saline and very fresh.
Blandy's - Colheita Verdelho 2009
A medium-dry 2009 Verdelho, intense and briny, combining spice, dried fruit and lovely salinity.
Antonio Madeira - A Liberdade 2023
A high-altitude white from the Serra da Estrela, concentrated and crystalline, made with no added sulphites.
Niepoort - Caracolete 2015
A white from Bairrada aged five years in tank, taut, mineral and scented with orange blossom.
Niepoort - Redoma Reserva Branco 2023
Niepoort's great historic white, born of vines over 80 years old on the high-altitude schists of the Douro.
Domaine des Tourelles - Marquis des Beys 2020
The prestige cuvée of Domaine des Tourelles, syrah and cabernet from the Bekaa with aromas of cedar.
Giulia Negri - Langhe Pinot Nero La Tartufaia 2023
A pinot noir planted at 520 metres in the heart of the Langhe, silky, floral and remarkably precise.
Giulia Negri - Langhe Chardonnay La Tartufaia 2023
A high-altitude chardonnay from La Morra, taut and creamy, shaped by sixteen months of ageing on the lees.
Emilio Vada - Langhe Nebbiolo 2024
A tank-aged nebbiolo from the Langhe, all floral freshness, crunchy cherry and pepper.
Barco Del Corneta - La Sillería 2021
A Verdejo from 150-year-old ungrafted vines, broad, saline and remarkably deep.
Palacios Remondo - Quiñón de Valdelareina 2023
The new high-altitude quiñón of the Sierra de Yerga: a deep, broad and spicy Grenache.
Descendientes de J. Palacios - Moncerbal 2023
An airy, floral Mencía from Corullón, carried by chalky tannins and a saline finish.
Kabola - Amfora Malvazija 2020
A Malvazija macerated for six months in buried Georgian amphorae, deep, mineral and lightly tannic.
Kabola - Unica Malvazija 2020
A skin-macerated Istrian Malvazija, broad and mineral, aged for a year in large oak foudres.
Birichino - Yount Mill Vineyard Sémillon 2021
An old-vine Sémillon from Napa, chiselled and saline, picked at low ripeness to keep its freshness.
Occidental - Occidental Station Vineyard Pinot Noir 2023
Occidental's most inland Pinot Noir, dark, mineral and driven by laser-like acidity.
Cayuse - Horsepower 2020
The Syrah from The Tribe Vineyard, farmed biodynamically and worked by horse by Christophe Baron.
Cono Sur - 20 Barrels Pinot Noir 2021
Cono Sur's top-of-the-range coastal Pinot Noir, juicy, spicy and aged for fourteen months.
DuMOL - Hyde Vineyard Chardonnay 2023
A Chardonnay from Carneros of rare complexity, between flint, stone fruit and honey.
Staglin Family Vineyard - Estate Chardonnay 2021
A Chardonnay from Rutherford, powerful and chiselled, between flint, citrus blossom and spiced honey.
Sonoma-Cutrer - Russian River Ranches Chardonnay 2023
A Chardonnay from the Sonoma Coast, generous and fresh, between pear, crisp apple and a touch of oak.
Kosta Browne - Sonoma Coast Pinot Noir 2022
A Pinot Noir from the Sonoma Coast, driven by Pacific freshness and deep red fruit.
Elena Walch - Pinot Bianco 2025
A Pinot Bianco from Alto Adige, born on steep slopes up to 900 metres, fruity, mineral and vividly fresh.
Elena Walch - Müller Thurgau 2025
A Müller-Thurgau from the hillsides of Tramin, aromatic and fresh, with notes of herbs, nutmeg and apricot.
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.