Vegetarian Wine Pairing & Vegan Wine Pairing Ideas
The 1961 edition of one well-respected encyclopedia of gastronomy, the Larousse Gastronomique, had some curious advice for wine and food pairings. Soup, it said, pairs best with Madeira, Port or Sherry. Iced Champagne is proposed as a match for roast meat.
Pair to the dish's dominant element, not the absent meat: earthy/umami plates want earthy reds (Pinot Noir), green/herbal plates want high-acid herbaceous whites (Sauvignon Blanc, Grüner Veltliner), and roasted/charred plates gain enough weight for medium-bodied reds (Grenache, Gamay). Acid, earth, and umami are the bridges.
Vegetarian & Vegan Wine Pairings at a Glance
| Food | Recommended Wine | Why It Works |
|---|---|---|
| Mushroom or truffle risotto | Pinot Noir (Burgundy or cool-climate, earthy) | Pinot's forest-floor notes mirror the fungi's glutamate umami; light tannin and bright acid cut the creamy starch without overwhelming it |
| Roasted root vegetables (carrot, beet, parsnip) | Grenache or GSM blend (medium-bodied, red-fruited) | Roasting caramelizes sugars, adding sweetness and weight; Grenache's ripe red fruit and gentle tannin match that roasted depth |
| Lentil or bean stew | Côtes du Rhône / Carignan (rustic, savory red) | Earthy legumes and umami broth align with the wine's dried-herb profile; moderate tannin has body to grip without drying |
| Eggplant parmesan | Sangiovese (Chianti, high-acid) | Sangiovese's bright acidity slices through melted cheese and olive oil, while its savory tannin echoes the cooked-tomato acidity |
| Grilled portobello 'steak' | Syrah / Shiraz (medium-full, peppery) | Char imparts smoky, meaty depth; Syrah's pepper, smoke and umami-savory core match the mushroom's roasted density |
| Fresh green salad / asparagus | Sauvignon Blanc (herbaceous, high-acid) | Green pyrazine notes in the wine mirror chlorophyll-green vegetables; asparagus's sulfur needs very high acid to stay clean, not bitter |
| Spicy tofu / Asian vegetable stir-fry | Off-dry Riesling (Kabinett) | Residual sugar tames chili heat and salt; high acidity refreshes; low alcohol avoids amplifying capsaicin burn |
| Chickpea curry (coconut, warm spice) | Off-dry Riesling or Gewürztraminer | A touch of sweetness balances chili; Gewürz's lychee/ginger aromatics echo the curry's warm spices; low tannin avoids clashing with heat |
| Cauliflower steak (roasted/charred) | Chardonnay (lightly oaked) or Grüner Veltliner | Roasting adds nutty, caramelized weight matching Chardonnay's body; alternatively Grüner's peppery-mineral edge and acid lift the brassica |
| Tomato-based pasta (marinara, arrabbiata) | Barbera or Sangiovese (high-acid red) | High wine acidity matches the tomato's own acidity so the wine doesn't taste flat; low-moderate tannin won't clash with the bright sauce |
| Nut roast / lentil-walnut loaf | Merlot or Grenache (soft, medium-bodied red) | Rich, savory, fatty nuttiness needs body and supple tannin; Merlot's plush plum fruit complements the density without over-drying |
| Vegan cheese board (nut/cultured) | Sparkling wine (brut) or Grüner Veltliner | High acid and CO2 scrub fat and cultured richness; neutral-mineral profile lets the varied 'cheeses' show without competition |
It’s hard to imagine any sommelier suggesting a glass of Tawny with onion soup today. Tastes have changed, and times have moved on. But the old phrase “red wine with steak; white wine with fish” is still commonly used. At a time when more and more people are moving away from meat, for some, it’s time to move on again.
While these shifts show that pairing is ultimately quite subjective, food and wine pairing remains a fun way to explore the world of wine.
The six pairings below match plant-based recipes with wines that are slightly off the beaten path – for Winetravelers.
- Vegetarian Wine Pairing & Vegan Wine Pairing Ideas
- Vegetarian & Vegan Wine Pairings at a Glance
- Five-bean Chili with Mencia
- Chickpea Curry with Franciacorta
- Lentil Dahl and Aussie Riesling
- Black Bean Shepherd’s Pie with Pinotage
- Beyond Burger and Portuguese Red Wines
- Summer Salad with Alto Adige White Wines
- Frequently Asked Questions
- Related Wine-Pairing Guides
Five-bean Chili with Mencia
Making a tasty five-bean chili is easy and inexpensive. Several recipes, including this one from BBC Good Food, require just five minutes of prep time before cooking.
This mildly spicy Mexican-inspired dish pairs best with equally spicy red wines. One obvious choice would be Syrah – or Shiraz – from regions like Australia’s Barossa Valley, or the Northern Rhone.
An alternative is the Mencia grape. It is produced most famously in the Bierzo region in northern Spain, where it tends to show vibrant red fruit characters laced with spicy black olive.
One widely available example you can buy right now is the Petalos Mencia by Descendientes de Jose Palacios. It’s a classic Mencia that is consistently delicious each year.
Chickpea Curry with Franciacorta
Many mild curries taste great and are easy to make. This recipe, for a creamy chickpea curry, is one tasty example. It relies on coconut milk for its creaminess, making it vegan-friendly.
Off-dry wines, such as many Rieslings from Germany’s Mosel Valley, are often suggested as pairings for curry-based dishes. The sweetness can help to balance the spice.
But how about bubbles, instead? Wines from Italy’s Franciacorta are a good option. They are made in the same way as Champagne – using the traditional method for sparkling wine production – but tend to have a little more fruit flavor thanks to Franciacorta’s more southern location.
Ca’ Del Bosco is one outstanding producer in the region worth trying alongside a curry dish. They are obsessive about quality, and the organically farmed grapes enjoy a three-part “grape sauna” for cleaning before being pressed. And the result is delicious, too.
Lentil Dahl and Aussie Riesling
Coconut lentil dahl, served with either roasted potato or rice, might be one of the easiest and tastiest vegan recipes out there. All you need for the dahl is dried lentils, tomato, garlic, and a few different spices.
Matching it with wine isn’t difficult either. As a relatively heavy dish, it benefits from pairing with something refreshing. Enter Riesling. There are, of course, many great options from around the world – especially in Germany.
Australia’s Clare and Eden valleys also provide particularly crisp options. Pewsey Vale, from Eden Valley, is one producer making steely and lime-scented Rieslings. Their entry-level examples are affordable and widely available. You can even have the wine delivered to your door.
Black Bean Shepherd’s Pie with Pinotage
Shepherd’s pie – the traditional English dish of minced lamb and vegetables topped with mashed potato – now has a vegan alternative. You can make the plant-based version by swapping meat for beans.
Lamb dishes are often paired with Cabernet/Merlot blends from Bordeaux, but this lightly spicy version of the dish calls for something slightly different. A Pinotage from South Africa is one option. Examples by leading producers such as Kanonkop are often full-bodied, fruity, and smoky; perfect to accompany the beans.
Beyond Burger and Portuguese Red Wines
Vegan “meat” producers like Beyond Meat and Impossible have done an impressive job of imitating meat. These products have made it to store shelves around the world, making it easy to serve plant-based burger options at dinner or for barbecues.
As for the wine pairing, there are several obvious choices. Those seeking a “big” red might consider Cabernet Sauvignon from premium areas like California’s Napa Valley, or Chile’s Maipo Valley.
An alternative is to look to Portugal. The Douro Valley, most famous for Port production, is also the source of many great dry table wines. These tend to be full-bodied, with plenty of fruit, refreshing acidity, and a slight granite minerality. While many of these can be blends, or even field blends, the Touriga Nacional grape is a Winetraveler in-house favorite.
The Altano Douro Organic Red, made by the well-respected Symington Family (owners of Graham’s Port), is one consistently great example. It typically shows concentrated red and black fruits and soft tannins.
Summer Salad with Alto Adige White Wines
Summer salads, like this one with its lemon dressing, call for elegant and refreshing white wines – perhaps for enjoying in the sun.
Alto Adige is perhaps best known for its Pinot Grigio production. And while Pinot Grigio with salad is a well-known pairing, sometimes wines from this variety can lack character and concentration. Examples from Alto Adige, a mountainous region in the north of Italy, rarely suffer from this issue. The 2020 Pinot Grigio from Muri-Gries, for example, is zippy, concentrated, and complex.
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How to Pair Vegetarian & Vegan Wine Pairings
- Pair to the dominant element, not the missing meat: decide whether the plate reads earthy/umami, green/herbal, or rich/roasted, then match to that.
- Match earthy, umami dishes (mushrooms, lentils, beets) with earthy savory reds like Pinot Noir or Grenache — forest-floor notes bridge the glutamate umami.
- Give green and bitter vegetables (salad, asparagus, herbs) high-acid herbaceous whites (Sauvignon Blanc, Grüner) whose 'green' notes mirror chlorophyll rather than fighting it.
- Let cooking method add weight: roasting and charring build body, so a roasted dish can carry a medium red (Grenache, Gamay, Syrah) that would flatten the raw version.
- Watch the acid traps — asparagus and artichoke make many wines taste metallic, so reach for very high-acid unoaked whites and avoid tannic reds.
- For chili heat and warm-spiced curries, choose off-dry, low-alcohol wines (Kabinett Riesling, Gewürztraminer): residual sugar cools capsaicin while high alcohol and tannin amplify it.
Frequently Asked Questions
What wine goes with a vegetarian meal?
It depends on the dish's dominant character, not that it's meatless. Earthy dishes (mushroom, lentil) suit Pinot Noir or Grenache; green dishes (salad, asparagus) suit Sauvignon Blanc or Grüner Veltliner; roasted or charred dishes can handle medium reds like Gamay or Syrah.
What wine goes well with vegetarian dishes?
Pairing wine with vegetarian dishes can be a delightful culinary adventure, and it depends largely on the flavor profile of the dish.
Light, fresh salads and vegetable dishes are well complemented by crisp white wines like Sauvignon Blanc or Pinot Grigio. These wines offer zesty citrus and mineral flavors that can enhance the fresh qualities of the vegetables.
Heavier, earthy dishes that might include mushrooms, root vegetables, or lentils pair wonderfully with a Pinot Noir or a Spanish Rioja. The earthy notes in these red wines will match well with the earthiness in the dish, creating a harmonious blend of flavors.
Creamy dishes or those with cheese would pair well with a Chardonnay or a Viognier. The richness and buttery qualities of these wines can stand up to the creaminess in the dish and can create a wonderful contrast with the tanginess of the cheese.
For spicy dishes, such as some Indian or Mexican vegetarian cuisines, consider a slightly sweet Riesling or Gewürztraminer. The sweetness of these wines can balance out the spice and heat of the dish.
What do vegetarians eat with red wine?
Vegetarians, put on your chef’s hat and let’s uncork some possibilities to pair with your favorite red wines! A hearty Pinot Noir just screams for a plate full of earthy flavors. How about roasting a medley of mushrooms in garlic and herbs, maybe served over a creamy polenta? Or perhaps a beetroot and goat cheese tart, the earthiness of the beetroot harmonizing with the wine, and the tangy cheese creating a beautiful contrast.
When you pop open a bottle of Cabernet Sauvignon, think of dishes with robust flavors. A lentil and vegetable shepherd’s pie topped with a fluffy sweet potato mash could be just the thing. The robust lentils and vegetables will play off the full-bodied nature of the wine, and the sweetness of the potato will balance its tannins.
For a Merlot with its fruity and spicy notes, a plate of st￭ bell peppers filled with quinoa, black beans, corn, and a sprinkle of your favorite cheese could be a delightful companion. The sweet and slightly smoky bell pepper mirrors the fruity-spicy character of the wine.
If you have a Chianti at hand, why not throw together a tomato-based pasta dish? Maybe a simple spaghetti pomodoro or a roasted vegetable lasagna. The high acidity in the Chianti matches the acidity in the tomatoes, resulting in a harmonious pairing.
What vegetarian food goes with white wine?
A bright, zingy Sauvignon Blanc, filled with notes of citrus and tropical fruits pairs well with a fresh green salad, perhaps featuring some tangy goat cheese, crisp green apples, and a zesty lemon vinaigrette. The wine’s acidity will stand up to the tartness of the goat cheese and amplify the fresh flavors in your salad.
When you’re pouring a buttery, full-bodied Chardonnay, think rich and creamy. Maybe a risotto, creamy and comforting, filled with sweet corn and chunks of roasted butternut squash. The creaminess of the risotto will complement the roundness of the Chardonnay, while the sweetness of the corn and squash will echo the wine’s fruity notes.
Have a bottle of Pinot Grigio chilling? Consider whipping up a zucchini and lemon spaghetti. The crisp, light nature of the Pinot Grigio harmonizes beautifully with this delicate dish, the wine’s acidity cutting through the richness of the pasta.
For a sweeter white like a Gewürztraminer, a spicy Thai vegetable curry would be a delightful match. The wine’s sweetness and aromatics will counteract the heat and complex flavors in the curry, creating a harmonious balance.
What are some fun and tasty vegan wine pairings to try?
Grab a bottle of bubbly – a light, effervescent Prosecco perhaps – and pair it with vegan sushi rolls or fresh spring rolls. The fizz and brightness of the Prosecco are simply delightful against the crisp vegetables and umami-soy flavors.
Next, invite a Sauvignon Blanc to dinner with a plate of tangy, zesty quinoa-st￭ bell peppers. The citrus and grassy notes of the wine perfectly echo the fresh, herbaceous fillings in the peppers, creating a symphony of flavor that’s a joy to experience.
If you’re craving pasta, make it a wild mushroom and garlic linguini evening, and uncork a bottle of earthy, full-bodied Pinot Noir. The mushrooms’ earthiness and the wine’s deep, fruity notes will complement each other beautifully, resulting in a cozy, heartwarming pairing that’s sure to please.
A zesty Albariño from Spain’s Rías Baixas region is one vegan wine pairing to watch out for. Try it with a vegan paella brimming with artichokes, bell peppers, and peas. The wine’s lively acidity and citrus undertones harmonize beautifully with the vibrant, saffron-infused dish.
Consider Txakoli (pronounced “cha-koh-lee”), a lesser-known treasure from Spain’s Basque Country. This lightly effervescent, dry white wine dances delightfully alongside vegan pintxos, the Basque version of tapas. Think marinated olives, roasted peppers, and crusty bread r믭 with ripe tomatoes. Txakoli’s light sparkle and bright acidity add a joyful touch to this culinary experience.
And then there’s Nebbiolo, a charismatic red wine from Piedmont, Italy. It can make a surprising, yet delightful partner to a hearty vegan mushroom risotto. The Nebbiolo’s robust tannins, complex notes of red fruits, and earthy undertones embrace the creamy richness and umami flavors of the risotto, creating a memorable gastronomic duo.
For a sweet finale, consider a vegan dark chocolate cake paired with a rich, fruity Merlot. The lush, berry flavors in the Merlot will beautifully accentuate the deep, bitter chocolate notes in the cake.
Can you drink red wine with vegetarian food?
Yes. Red pairs well when the dish has earthiness, umami, or roasted weight. Mushrooms, lentils, tomato sauces, and grilled vegetables supply savory depth that suits lighter, red-fruited reds such as Pinot Noir, Grenache, or Gamay with soft tannins.
Why is asparagus hard to pair with wine?
Asparagus contains sulfurous compounds and asparagusic acid that can make many wines taste metallic or bitter. Very high-acid, herbaceous, unoaked whites like Sauvignon Blanc or Grüner Veltliner cope best, since their grassy notes align with asparagus rather than clashing.
What wine pairs with mushroom risotto?
Pinot Noir is the classic match. Its earthy, forest-floor aromatics mirror the mushrooms' savory umami, while its bright acidity and light tannin cut through the creamy, starchy risotto without overpowering the delicate dish.
What wine goes with spicy vegan food or curry?
Off-dry, lower-alcohol wines work best. A Kabinett Riesling or Gewürztraminer's slight sweetness cools chili heat, while high acidity refreshes the palate. Avoid high-alcohol or tannic reds, which intensify the burn of capsaicin.
Does vegan cheese pair with wine like dairy cheese?
Not identically. Nut- and cultured-based vegan cheeses are rich and fatty but less funky than aged dairy, so high-acid or sparkling wines shine by scrubbing fat from the palate. Brut sparkling and mineral whites like Grüner Veltliner are reliable choices.
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