Wine & Vegetarian Cuisine – Grape to Glass

When looking to pair a wine with vegetarian cuisine...

Try to focus on pairing the strength of flavours, weight and intensity of the dish in question with the wine. Wine and food are meant for each other; each enhances and strengthens the experience of the whole, they bring out the best in each other.
Pairing vegetarian dishes with wine can seem intimidating, especially when most wine and food guides focus on pairings involving either meat or fish being the key ingredient. But the same concepts apply when looking to compliment and bring out the best in each dish. You have to think about the natural fats, oil dressing, acidity, texture, sweetness, tartness, temperature and flavours - all play a crucial role in pairing vegetarian cuisine with wine.
The key component to an enjoyable pairing is looking to match the food’s intrinsic qualities with the wine’s characteristics, style and winemaking (i.e. use of oak). You know when you have a winning combination, when all the characters mold into each other and hidden flavours dance on the taste-buds - your palate is then cleansed and refreshed, ready for the next bite.
In some dishes it can be difficult to pinpoint the main vegetable(s) that match specific wines; therefore, pairing vegetarian dishes with wine according to the intensity of the herbs, spices, dressing and sauces used - is the best way of achieving a delicious combination. In general, bright, light to medium weight white wines (and some light-bodied reds) go well with simple citrus, olive oil or cream sauces, peanut sauce, yellow coconut curry and various ethnic cuisine. Medium weight red wines pair well with tomato-based sauces, wine and herb sauces, salsas, mild barbecue sauces and even teriyaki sauce.
The following wine and vegetarian suggestions are simply starting points. As there are so many different wines in the world - and variations to prepare, cook and serve vegetarian cuisine - enjoy the journey.

Vegetable Dumplings:

You are looking to complement the subtle spinach flavours, plus also match the cooking peanut oil in the thin dumpling pouches and the flavours of the other herbs and seasoning.
So you need a bright, crisp wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
❖ White Wine: A young, bright Sauvignon Blanc, crisp off-dry Riesling, Pinot Grigio, Albariño, Chenin Blanc, Viognier and even an Extra Brut Prosecco.
❖ Red Wine: Difficult to match, as most red wines will over power the subtle green vegetable characters, though a dry Rosé can pair on occasions.

Stuffed Peppers:

You are looking to complement the lively pepper flavours, plus also match the natural oils in the skins and the flavours in the stuffing ingredients, herbs and seasoning.
So you need a lively, crisp wine, with lifted fruit notes, light in weight and good acidity to release the bright flavours.
❖ White Wine: A young, bright Sauvignon Blanc, Grüner Veltliner, a lighter style Pinot Gris, and a off-dry young Riesling.
❖ Red Wine: Difficult to pair fuller reds, as they will over power, though if you have red peppers a Rosé, Pinot Noir and Beaujolais can pair.

Spinach Quiche:

You are looking to complement the creamy spinach flavours, plus also match the texture in the pastry and flavours in the cooked eggs and any other herbs and seasoning.
So you need a bright, lively wine, with good fruit notes, light in weight and good acidity to release the flavours.
❖ White Wine: A young, bright dry style Sauvignon Blanc, Vouvray, Grüner Veltliner and an unoaked and lightly oaked Chardonnay.
❖ Red Wine: Can be difficult to match the egg flavours, though a light Pinot Noir, Rioja and a Valpolicella can pair on occasions.

Tomato, Olive & Feta Pizza:

You are looking to complement the subtle acid notes and sweet notes in the mixed cherry tomatoes grilled in the pizza oven, plus pairing with the crispy base, feta and sliced herbs, seasoning and olive dressing.
So you need a bright, lively wine, with clean fruit notes, light in weight and good acidity to release the flavours.
❖ White Wine: A young, bright dry Sauvignon Blanc, Pinot Blanc, Grüner Veltliner, Pinot Gris and an unoaked Chardonnay.
❖ Red Wine: Difficult to match as fuller red wines can over power, though a Rosé, Gamay Noir, light Pinot Noir, Grenache/Syrah blend.

Chickpea & Avocado Burger:

You are looking to complement the chickpea patty and avocado flavours, plus also match the cooking oil used along with the sliced onion and green leaf flavours and any herb dressing.
So you need a bright, crisp wine, with ripe fruit flavours, light to medium in weight and subtle acidity to release the fuller flavours.
❖ White Wine: A full style Grüner Veltliner, aged Vouvray, ripe Pinot Gris, an unoaked or oaked Chenin Blanc.
❖ Red Wine: Fuller style red wines can over power the flavours, though a light-to-medium Pinot Noir, Gamay or Valpolicella can pair well.

Grilled Aubergine & Lentil Stack:

You are looking to complement the grilled aubergine flavours, plus pair the natural fats and oils released during in the cooking, the lentils, tomato flavours and the other herbs and seasoning and olive oil.
So you need a bright, ripe fruit flavours, medium in weight and good acidity and subtle tannins to release the soft flavours.
❖ White Wine:A youthful Fume Blanc, ripe Grüner Veltliner, Pinot Gris and a lightly oaked Chardonnay.
❖ Red Wine: Fuller style red wines can over power the flavours, though a Beaujolais, light style Pinot Noir, Merlot and Malbec can pair well.

Grilled Aubergine & Tomato:

You are looking to complement the primary aubergine flavours, and also match the natural fats and cooking oils in the dish along with the sweet cherry tomato flavours and the other herbs and olive oil dressing.
So you need a bright, crisp wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
❖ White Wine: A young, bright Vernaccia, a crisp lively Sauvignon Blanc, a dry Grüner Veltliner, and an unoaked Chardonnay.
❖ Red Wine: Fuller style, tannic reds can over power the flavours, though a Rosé, light Pinot Noir and a young Crianza can pair well.

Ricotta & Spinach Lasagna:

You are looking to complement the subtle flavours and texture of the ricotta cheese and diced spinach, the thin layers of pasta and the binding sauce along with the olive oil, herbs and seasoning.
So you need a bright, lively wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
❖ White Wine: A young Albariño, a crisp Sauvignon Blanc, Pinot Grigio, classic Vouvray and an unoaked Chardonnay.
❖ Red Wine: Some fuller reds will over power the dish, though a Rosé, lighter style Pinot Noir, and Valpolicella can pair on occasions.

Pumpkin & Spinach Pasta:

You are looking to complement the sweet pumpkin, spinach leaves and onion flavours, plus match the subtle oil dressing on the pasta and the flavours in the herbs and seasoning and grated parmesan.
So you need a bright, crisp wine, with clean fruit notes, light in weight and subtle acidity to release the flavours.
❖ White Wine: A young Sancerre, dry (oaked) Sauvignon Blanc, Grüner Veltliner, Pinot Gris and an unoaked Chardonnay.
❖ Red Wine: Some fuller red wines can over power the flavours, a Rosé, medium style Pinot Noir, Grenache/ Syrah wines can pair well.

Vegetarian Curry:

You are looking to complement the primary vegetable flavours and texture, along with the coconut curry sauce and the other herbs and seasoning. So you need a ripe, engaging wine, with lifted fruit flavours, light to medium in weight and mild acidity to release the flavours - and slightly sooth the palate depending on the spice.
❖ White Wine: A young, vibrant Pinot Gris, ripe Grüner Veltliner, Gewürztraminer and an unoaked or lightly oaked style Chardonnay.
❖ Red Wine: Full, tannic red wines can over power and clash with some curry's, though a ripe Pinot Noir, a ripe Merlot or Malbec can pair.

Walnut & Spinach Pasta:

You are looking to complement the roasted walnuts and bright pesto flavours, along with matching the texture and flavours of the pasts and the other herbs and seasoning used to dress the dish.
So you need a bright, full flavoured wine, light to medium in weight and subtle acidity to release the bright flavours.
❖ White Wine: A bright nicely balanced Fume Blanc, Grüner Veltliner, Pinot Gris, along with unoaked and lightly oaked Chardonnay.
❖ Red Wine: Fuller style red wines will over power the subtle flavours, a light Pinot Noir, Rioja Crianza and Primitivo.

Mushroom Pasta:

You are looking to complement the earthy mushroom flavours, along with the texture and flavours in the al dente fettuccine and the wine sauce and other herbs, seasoning and finely grated parmesan.
So you need a vibrant wine with lifted ripe fruit notes, medium weight and with subtle tannins to release those flavours.
❖ White Wine: A fuller style, or an aged Grüner Veltliner, an oaked or barrel fermented Chardonnay.
❖ Red Wine: A medium to fuller style Pinot Noir, Rioja Crianza, soft Rhône Valley reds, and a Classic Chianti Classico DOCG.