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    Oh My Veggies » Cooking Tips & Hints

    A Guide to Vegetarian Food and Wine Pairing

    Published: Dec 9, 2015 · by Julia Mueller · Updated: Aug 2, 2021 · This post may contain affiliate links.

    A Guide to Vegetarian Food and Wine Pairing
    When it comes to pairing wine and food, not all those who wander are lost. Experimenting with pairings leads to eureka! moments of discovery, and you won't experience these moments until you've been around the block a time or two. I don’t believe there are any steadfast rules when it comes to food and wine, as I tend to take a very simple, unpretentious approach.

    Have I been known to eat salad alongside red wine? Yes! A plate of lasagna with a chilled glass of white? Absolutely! But for those who are interested in experiencing eureka! moments and don't know where to begin, I can provide some guidance.

    Pairing vegetarian meals with wine may seem intimidating, especially when most wine guides focus on pairings involving meat and fish, but the same concepts apply. Fat, acidity, body, sweetness, tartness, and flavor all play a crucial role in pairing vegetarian food with wine. The key component to the perfect pairing is simply matching the food’s qualities with the wine’s characteristics and relying on what tastes good to you. I know I have a winning combination of flavors when the pairing melts in my mouth into buttery bliss.

    A Guide to Vegetarian Food & Wine Pairing

    The Basics of Pairing Wine and Food

    It can be difficult to pinpoint specific vegetables that match specific wines; therefore, pairing vegetarian meals with wine according to the herbs, spices, oils/fats, and sauces used in a dish is the best way of achieving a delicious combination. In general, soft buttery white wines (and some light-bodied reds) go well with simple citrus, butter or cream sauces, peanut sauce, yellow coconut curry, and other various ethnic foods. Medium to bold red wines pair well with tomato-based sauces. Reds can also pair well with chili sauces and salsas, barbecue sauces, various curries, and teriyaki sauce.

    Because there are so many flavor profiles within each wine varietal, matching the flavors of the wine with the flavors of the dish is the best way of conducting a pairing as opposed to relying on what wines should pair with which foods. For instance, it is not always the case that a full-bodied red wine pairs well with lasagna. Whether the wine is dry or sweet (aged or young), depending on the crop of grapes, the region in which the grapes were grown, if the wine was barrel-aged or aged in stainless-steel or concrete tanks, all of these have a magical and complicated role in the end result.

    While most wines can be matched with food, not all wines are food-friendly. Some wines, no matter the body, tannins, or flavors, will either overpower food, or simply be difficult to match. Sauvignon Blanc, Pinot Noir, and red and white blends tend to be very pairable wines, whereas Viognier, certain rosés, and Alicante Bouchet can be extraordinarily difficult. If a wine isn’t sitting right with a meal I’ve made even though my research suggests it should be perfect, it does not mean my palate is broken--it simply means the combination isn’t meant to be, or simply is not jiving this time around.

    A Guide to Vegetarian Food & Wine Pairing

    White Wines

    White wine tends to be more dry than red wines, although there are some sweet varieties too. The light body of most white wines makes them perfect for serving with summertime dinners.

    Pinot Grigio

    Body and Tannins: light-bodied
    Pairs Well With These Foods: pasta, raw dishes, light salads, coconut milk, gouda
    Try It With: Pumpkin and White Bean Bisque with Sage Pesto and Dill Rolls from Eats Well with Others

    Rolle

    Body and Tannins: light-bodied
    Pairs Well With These Foods: veggie stir fries, light pasta dishes, garlic, mild brie
    Try It With: Zucchini and Lemon Spaghetti from Oh My Veggies

    Riesling

    Body and Tannins: light-bodied
    Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce
    Try It With: Vegetarian Pho from Kitchen Treaty

    Muscato D'Asti

    Body and Tannins: light-bodied
    Pairs Well With These Foods: summer salads, light cream sauces, citrus vinaigrettes, ginger, gorgonzola
    Try It With: Kale Salad with Apple, Pear, and Roasted Pecans from The Roasted Root

    Chardonnay

    Body and Tannins: ranges from crisp and light to buttery and medium-bodied
    Pairs Well With These Foods: potatoes, winter squash, legumes, risotto, goat cheese
    Try It With: Butternut Squash and Porcini Mushroom Risotto from Running to the Kitchen

    Sauvignon Blanc

    Body and Tannins: medium-bodied
    Pairs Well With These Foods: veggie burgers, pesto, lemon, cilantro, feta
    Try It With: Sweet Potato and Quinoa Fritters with Avocado Lime Sauce (Vegan) from Dishing Up The Dirt

    Viognier

    Body and Tannins: medium to full-bodied
    Pairs Well With These Foods: mild curries, tagines, peanut sauce, cumin
    Try It With: Root Vegetable Tagine from Coffee & Quinoa

    Gewürztraminer

    Body and Tannins: full-bodied, bold
    Pairs Well With These Foods: Asian food, red curry, spicy dishes, German food, aged cheeses
    Try It With: African Peanut Soup from Oh My Veggies

    Red Wines

    Red wine is made with the pulp and skin of red and purple grapes. Not only is this responsible for its deep color, but it's also why red wines are touted as having health benefits--the grape skins are rich in polyphenols. There are some light-bodied red wines, but in general, red wines are more full-bodied than their white counterparts, so they pair better with stronger flavors in food.

    Pinot Noir

    Body and Tannins: light, silky tannins, light-bodied
    Pairs Well With These Foods: mushrooms, Asian food, Mediterranean food, legumes, fruit-based sauces, camembert
    Try It With: Lentil Bruschetta from Food Doodles

    Grenache

    Body and Tannins: soft tannins, body depends on the blend
    Pairs Well With These Foods: grilled veggies, risotto, light Italian dishes, eggplant, fontina
    Try It With: Caramelized Onion & Eggplant Puff Pastry Tart from Oh My Veggies

    Merlot

    Body and Tannins: soft tannins
    Pairs Well With These Foods: wine-infused red sauces, grilled vegetables, black olives, sweet potatoes, curry
    Try It With: Vegan Sweet Potato, Chickpea & Spinach Empanadas

    Malbec

    Body and Tannins: medium to full-bodied, tannic
    Pairs Well With These Foods: Cajun flavors, barbecue sauce, baked potatoes, black pepper, asiago
    Try It With: Garlic Roasted Cauliflower with Toasted Asiago Breadcrumbs from Skinnytaste

    Barbera

    Body and Tannins: medium-bodied, acidic
    Pairs Well With These Foods: pasta with tomato sauce, roasted vegetables, Mediterranean food, béchamel sauce, aged cheeses
    Try It With: Pizza Quinoa with Summer Squash from Produce on Parade

    Mourvèdre

    Body and Tannins: soft tannins, medium-light body
    Pairs Well With These Foods: mushrooms, roasted vegetables, earthy flavors, butter, manchego
    Try It With: Sage Polenta Bowls with Roasted Brussels Sprouts and Wild Mushrooms  from Oh My Veggies

    Sangiovese

    Body and Tannins: medium to full bodied, tannic
    Pairs Well With These Foods: roasted peppers, lasagna, pasta with tomato sauce, soy and teriyaki sauces
    Try It With: Portabella and Spinach Lasagna Roll-Ups from Oh My Veggies

    Syrah

    Body and Tannins: full-bodied
    Pairs Well With These Foods: olives, barbecue, grilled or roasted vegetables with bold sauces, parmesan cheese
    Try It With: Cauliflower Steaks with Olive & Herb Salsa from Sweetest Kitchen

    Petite Sirah

    Body and Tannins: full-bodied, tannic
    Pairs Well With These Foods: Mexican & Latin American food, rich foods, pizza
    Try It With: Cauliflower Rice Burrito Bowls from The Roasted Root

    Cabernet Sauvignon

    Body and Tannins: strong tannins, full-bodied
    Pairs Well With These Foods: grilled or roasted veggies, barbecue sauce, chimichurri, garlic and onion, aged cheddar
    Try It With: Roasted Portabella and Chickpea Burritos with Chimichurri Sauce from Oh My Veggies

    Zinfandel

    Body and Tannins: full-bodied, bold tannins
    Pairs Well With These Foods: Mexican, Indian, and North African food, tapenades, butter and cream sauces
    Try It With: Indian Eggplant Curry from Spicie Foodie

    A Guide to Vegetarian Food & Wine Pairing

    A Note About Vegan & Vegetarian Wines

    Just because wine is made out of grapes, doesn’t necessarily mean it’s vegetarian or vegan. Some wine makers use fining agents that are derived from milk or animal protein during the wine-making process. For more information about what makes a wine vegan, read Discovering Vegan Wine: What! Isn’t all Wine Vegan? from The Kitchn.

    This post was originally published on February 25, 2014.

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    Cooking Tips & Hints

    Julia Mueller from The Roasted Root

    About Julia Mueller

    Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

    Reader Interactions

    Comments

    1. Martina @ snapshotsandwhatnots says

      February 25, 2014 at 9:42 am

      Finding out that many wines (and other types of alcoholic drinks like beer) etc contain animal bi-products really grossed me out. Now whenever I'm in a store buying wine I open up http://www.barnivore.com on my phone and which which ones are vegan-friendly. It's surprising how many of them aren't.

      This is a great list, I'm terrible at pairing foods and wines together!

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:47 am

        Martina, I never would have thought adding animal products to wine would be a "thing" either...but it seems like wine makers are using more vegan products these days instead of animal-based ones, so there's hope 😉 So glad you like the guide and hope it helps for all your tasty endeavors! 🙂

        Reply
        • froggy says

          March 01, 2014 at 11:08 am

          It's still more of a thing to use animal products in old-style European wines, where the style is more traditional. In the US, makers are more willing to experiment with different fining techniques, mainly because they don't have hundreds of years of history of their winery doing it one way.

          Reply
    2. Kare Troughton says

      February 25, 2014 at 11:10 am

      I freaking love this! Wine pairing isn't just about what goes with prime rib or chicken or halibut, darnit! Now I don't feel so left out. 🙂 I think it's important that I now go forth and try every single suggested pairing you describe above. Immediately.

      Seriously, this is awesome. Thank you.

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:50 am

        Haha! My sentiments exactly!! I think a lot of people also shy away from pairing wine with ethnic food, but they're so well matched! In my opinion, a nice veggie curry and a glass of wine is a dream come true. So glad you like the guide and thanks so much for your GORGEOUS photos!! I was stunned when I saw them! 🙂 xoxo

        Reply
    3. Erica {Coffee & Quinoa} says

      February 25, 2014 at 11:40 am

      Love this! I can do the no-brainer wine pairings, but am often lost on in-between territory when it comes to vegetarian dishes. I will definitely be referring to this!

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:54 am

        So glad to hear it, Erica! I feel like there's no end on how to pair wine with food, and it can all be slightly overwhelming...most of the time, I just stick to what tastes good 🙂

        Reply
    4. dishing up the dirt says

      February 25, 2014 at 11:51 am

      Julia, you are a woman of many talents! Loved this wine and food pairing guide and I will definitely return to this often!!

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:41 pm

        Thanks, Andrea! Let's do some serious veggies n' vino pairing when I finally visit you! 🙂

        Reply
    5. [email protected] says

      February 25, 2014 at 1:03 pm

      Such a helpful guide! I LOVE red wine but we eat mostly vegetarian, so I find myself often sticking with whites. Definitely pinning this (and possibly framing it in my kitchen)

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:43 pm

        Love the idea of keeping a wine guide around in the kitchen during meal prep! I find lighter to medium reds go well with heavier curry dishes and pizza, but whites seem much more versatile when it comes to vegetarian cooking, yup!

        Reply
      • rohtas says

        July 16, 2015 at 4:12 am

        i also like to drink red wines with pumpkin seeds and veg salad.

        Reply
    6. jaime @ seasonalveghead says

      February 25, 2014 at 1:17 pm

      Thank you thank you for this!! I often get stuck in a rut drinking one type of wine just because I don't know what else to try or how it will jive with the meal. This will help me branch out! Fantastic recipes too!

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:44 pm

        YES! Glad I could be of some help, Jaime! I have a tendency to get stuck on one type of wine or two, as well. I definitely have to remind myself how many options there are out there - it can be overwhelming, but also a fun adventure 🙂

        Reply
    7. Stephanie @ Henry Happened says

      February 25, 2014 at 7:46 pm

      What a great post to find ... as I'm sitting here with a glass of white wine, ha! But syrah is my fave so it's fun to know that it goes great with 2 other faves - roasted veggies & parmesan!

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:46 pm

        Stephanie, I'm a Syrah lover, too! Ahhh, who'm I kidding, I love all wines. But yup, I have a soft spot for Syrah and parmesan. Ooh, if you ever have a chance, pair Syrah with blue cheese topped with a drizzle of honey. It will change your WORLD! #mouthwatering 😉

        Reply
    8. Joanne says

      February 25, 2014 at 10:52 pm

      This is SO USEFUL!! I never know what wines to pair with what but this is going to be my new cheat sheet.

      Reply
      • Julia Mueller says

        February 25, 2014 at 11:48 pm

        Thanks, Joanne! I had a blast making the guide, but I have also been known to be very lackadaisical with pairing food and alcohol. Sometimes I just take the shotgun approach, close my eyes and hope it all works out 😉

        Reply
    9. wine and food pairing says

      June 23, 2015 at 8:35 am

      this is a great list of pairings. i look forward to using them in the future

      Reply
    10. Valerie says

      December 09, 2015 at 9:52 am

      Wonderful resource, thanks. I'll be bookmarking this.

      Reply
    11. Ash West @ The Delightful Home says

      February 01, 2017 at 12:51 pm

      What a great list! Thank you for this resource!

      Reply
    12. Jax says

      August 28, 2017 at 2:00 pm

      Probably too-little, too-late, but I wanted to point out that although is is a fabulous guide, you may want to confirm spelling of Gewürztraminer.
      Delicious wine, strange spelling/pronunciation.

      Source: Minor in German, German friends, travels, foodie-craze

      Reply
      • Alissa says

        August 29, 2017 at 8:08 am

        Thank you! We just corrected it!

        Reply

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