Vegetarian Wine Pairings

Vegetarian cuisine has never been more exciting—or more wine-friendly. As plant-based eating goes mainstream, wine lovers are discovering that vegetables, grains, and legumes offer pairing possibilities every bit as rewarding as meat. Here is how to think beyond protein.

The Vegetarian Pairing Mindset

Forget the old rule about matching wine to protein. With vegetarian food, focus on:

• Dominant flavors: Is the dish earthy, bright, rich, or herbal?
• Cooking method: Roasted, grilled, raw, or braised?
• Weight and texture: Light salad or hearty bean stew?
• Sauce and seasonings: These often drive the pairing

Vegetable-Centric Pairings

Roasted vegetables with Côtes du Rhône: The caramelization from roasting creates depth that red wines love. A Grenache-based Rhône red complements carrots, squash, and root vegetables beautifully.

Grilled vegetables with rosé: Char from the grill plus the freshness of summer vegetables calls for chilled Provençal rosé.

Raw salads with Sauvignon Blanc: High-acid greens and vinaigrette need high-acid wine. The citrus and green notes in Sauvignon Blanc mirror the salad’s freshness.

Mushrooms with Pinot Noir: One of wine’s most celebrated pairings. Both share earthy, forest-floor characteristics. The wine’s acidity cuts through mushrooms’ richness.

Bean and Legume Pairings

White bean dishes with Vermentino: Tuscany’s white beans and coastal Vermentino are natural partners. The wine’s herbal notes complement sage and rosemary often paired with beans.

Lentil soup with light reds: Earthy lentils can handle red wine, especially rustic styles like Côtes du Rhône Villages or Southern Italian reds.

Hummus and falafel with Assyrtiko: Mediterranean food wants Mediterranean wine. The Greek white’s mineral character complements chickpea dishes perfectly.

Grain and Pasta Pairings

Risotto with the sauce’s wine: Mushroom risotto wants Pinot Noir or Barolo. Saffron risotto loves a Gavi or Vermentino. Let the dominant flavor guide you.

Pasta primavera with Pinot Grigio: Light, veggie-laden pasta stays fresh with a crisp Italian white.

Whole grain bowls with orange wine: The nuttiness of farro, quinoa, or ancient grains matches beautifully with skin-contact white wines.

The Umami Challenge

Vegetarian cuisine often relies on umami-rich ingredients—miso, soy sauce, nutritional yeast, aged cheese, tomatoes. These savory bombs need wines that can match their intensity.

Earthy reds like aged Nebbiolo or Sangiovese handle umami well. Among whites, aged Riesling or Chenin Blanc have the depth to complement savory complexity.

Wine With Tofu and Tempeh

These protein-neutral foods take on whatever flavors surround them. Pair with the sauce:

• Teriyaki tofu: Off-dry Riesling
• Miso-glazed tempeh: Sake or aged white Burgundy
• Crispy fried tofu: Sparkling wine or light Beaujolais
• BBQ tempeh: Zinfandel or bold rosé