Pairing wine with vegetarian cuisine can seem intimidating, especially when we all grew up learning to match white wine with fish and red with meat. The key components, when creating classic pairings, still apply for this modern approach. The best way to do this is to look at the overall flavors of the dish, such as herbs, spices, and sauces and think of wine as a complimentary ingredient.
Delicate dishes with flavors of lemon or lightly flavored sauces lend themselves to sparkling wine or light white wine pairings. A fun possibility is a Greek falafel pita with Brut Champagne. The effervescence of the Champagne cuts through the richness of the fried falafel. Other wines to try would be Sauvignon/Fumé Blanc or Albariño. When looking at dishes with a higher-fat content—such as cream and butter—turn to fuller-bodied white wines to match the weight of the dish such as California Chardonnay, an oaked Sauvignon Blanc, or a white Burgundy.
Tomato-based dishes call for wines with acidity. A Margherita pizza or pasta al Pomodoro is delicious with higher-acid wines with a moderate intensity such as Chianti, a Sicilian red blend, or a dry rosé. The more intense the flavors of the dish, the more a powerful style of wine is called for: such as Brunello di Montalcino, Aglianico, or a red blend from Washington state.
Dishes with umami—which is often considered to be a primarily savory flavor in foods—are often the most interesting to pair with wine. These dishes are packed with savory and salty notes, so focus on the opposite type of wines that can create a balance with them. Great go-to wines are fruit driven with lower alcohol, such as Italian Valpolicella and New Zealand Pinot Noir. A favorite pairing is vegetable and mushroom steamed dumplings dipped in a ginger soy sauce with Beaujolais.
For the spicier side of vegetarian cuisine, stick to wine pairings that have residual sugar, a.k.a. “off-dry” wines. A classic pairing is spicy Thai green curry with German Riesling. When choosing the Riesling, look for the word Kabinett or Spätlese on the label as these styles have a bit of sweetness to calm down the spicy burn of the dish. Some other great options for off-dry wines are Vouvray, Gewürztraminer and Pinot Gris.
The Right Ending
A great meal doesn’t end with without a sweet treat, nor does this article. The important thing to remember is the wine should always be sweeter than the dish. If the dish is chocolate based with fruit notes, delicious pairings could be rich and decadent such as vintage Port or sparkling and refreshing Brachetto d’Acqui.
For chocolate dishes with peanut butter look for wines that match the nutty flavors such as Tawny Port or Madeira. Another favorite dessert pairing is carrot cake and cream cheese frosting with Moscato d’Asti. The most important aspect of food and wine pairings is personal opinion. So don’t be afraid to break the rules, be open-minded and try new things.
