What wine goes with vegetarian food? A wine merchant's guide
489 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.
Gianni Gagliardo - Barolo Castelletto 2020
Castelletto gives a dense Barolo, dried rose and leather, built for long ageing.
Francesco Clerico - Barolo Bussia 2020
Bussia in all its rigour: a tannic, floral Nebbiolo to be cellared for a long time.
Gianni Gagliardo - Barolo 2021
Five villages blended into a firm, floral Barolo that is already harmonious.
Kistler - Russian River Pinot Noir 2024
Pepper, cherry and flowers on a Pinot aged ten months in barrique, unfined and unfiltered.
Catena - Malbec 2023
A high-altitude Malbec, deep and precise, between generous black fruit and mineral freshness.
Hartenberg - Shiraz 2021
A Stellenbosch Shiraz that is both generous and precise, where the richness of the fruit is combined with an elegant structure.
Pio Cesare - Barolo Ornato 2021
A great Barolo from Serralunga d’Alba, intense and full of breeding. Power combines here with remarkable precision.
Pio Cesare - Barbaresco Pio 2021
A traditional Barbaresco, deep and finely structured. The diversity of Treiso’s terroirs gives it depth and length.
Margherita Otto - Barolo Nebbiolo 2021
A terroir-driven Barolo, precise and deeply nuanced. The finesse of Nebbiolo meets a structure built for ageing.
Ladeiras Do Xil - Valbuxan 2021
A slender Galician red, between wild fruit and mineral freshness.
Recaredo - Subtil 2019
A terroir Corpinnat, precise and deeply creamy. The classy signature of Xarel·lo according to Recaredo.
Storm - Vrede Pinot Noir 2023
A hillside South African Pinot Noir, delicate and intensely savoury.
Mac Forbes - Coldstream Villages Pinot Noir 2020
An ample, precise Pinot Noir from Coldstream, where depth of fruit meets the freshness of the Yarra Valley.
Tedeschi - Marne 180 2022
A deep, velvety Amarone, where ripe fruit meets spice and the finesse of marl soils.
Christophe Abbet - Marsanne 2019
An old-vine Marsanne from Valais, broad and chiselled. Granite gives it its mineral brilliance.
Moss Wood - Chardonnay 2022
A great Margaret River Chardonnay, at once sunny, taut and deeply elegant.
Escarpment - Kiwa Pinot Noir 2022
A precise and elegant Pinot Noir, expressing with intensity the freshness and depth of Te Muna Road.
Fabio Gea - Green Palma 2020
A Piedmontese red with character, combining freshness, fruit, and finesse in a slender structure.
Cristom - Louise Vineyard 2021
A volcanic hillside Pinot Noir combining aromatic finesse, freshness, and textural depth.
Bodegas Tradición - Palo Cortado VORS + 30 ans NV
A Palo Cortado VORS of great finesse, combining aromatic depth, tension, and a salty length.
Gaja - Pieve Santa Restituta Rennina 2018
A Brunello of terroir, precise and profound, where the elegance of Sangiovese meets the power of Montalcino.
Gaja - Barbaresco Costa Russi 2020
A single-vineyard Barbaresco that combines aromatic finesse, precise structure, and great aging potential.
Escarpment - Te Rehua Pinot Noir 2022
A precise and elegant Martinborough Pinot Noir, where fruit depth meets a silky texture and a beautiful length.
Casa da Passarella - O Fugitivo Bastardo Tinto 2020
A high-altitude, delicate, and vibrant Bastardo, revealing all the granitic elegance of Dão.
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.