Pairing: Vegetarian Dishes

Vegetarian dishes, ranging from light salads to hearty vegetable stews, offer a diverse array of flavors and textures. Whether it’s grilled vegetables, earthy mushrooms, or sweet roasted vegetables, these meals are anything but simple. The key to wine pairing with vegetarian food is finding a balance between the wine's acidity, body, and flavor intensity. Lighter, more delicate dishes pair well with crisp, high-acid whites, while richer dishes like mushroom-based meals or roasted vegetables complement fuller-bodied reds

Recipe

Ingredients

  • Mushrooms (2 cups, sliced): Provide a rich, earthy base, perfect for pairing with medium-bodied wines like Pinot Noir.
  • Bell peppers, zucchini, eggplant (1 each, diced): These roasted vegetables add sweetness and texture.
  • Olive oil (2 tablespoons): Adds richness and helps caramelize the vegetables.
  • Garlic (3 cloves, minced): Provides a pungent, savory element.
  • Herbs (thyme, rosemary): Infuses the dish with aromatic flavors that complement both red and white wines.
  • Salt and pepper (to taste): Essential for seasoning and enhancing flavors

Instructions

  1. Prepare the vegetables: Preheat the oven to 400°F. Toss the diced vegetables and mushrooms in olive oil, garlic, herbs, salt, and pepper.
  2. Roast: Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. Serve: Remove from the oven and serve as a main course or alongside pasta or grains. These roasted vegetables pair wonderfully with a wide range of wines

Serve With

Pinot Noir, Sangiovese

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Sangiovese

Sangiovese is Italy’s most widely planted wine variety, known for its versatility and expressive character.

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