What veggie food goes well with wine?
If you’re pairing vegetarian food with wine, consider acidity, tannins, body, and flavour balance. Plant-based proteins, like tofu or pulses, take on sauces and spices, affecting pairings. While umami-rich ingredients (e.g. mushrooms, soy) can soften tannins. Grilling adds smoky depth, while steaming keeps dishes light – both influence your wine choice. A good call is to match the wine’s intensity to the dish’s richness for balance.
White wine + veggie food
White wines pair nicely with many vegetarian dishes thanks to their natural acidity and freshness, which tend to complement the vibrant, delicate flavours often found in veggie cooking. Their crispness can cut through creamy textures, balance richness, and enhance herbaceous or citrusy notes in the food.
Check out these great pairings:
Sauvignon Blanc – excellent with goat’s cheese salads, asparagus, courgette dishes, or anything with fresh herbs and citrus. Its zesty acidity and green notes echo the freshness of many vegetables.
Chardonnay – a lightly oaked Chardonnay suits creamy vegetable risottos, light pasta with butter or cream sauces, and mushroom-based dishes, thanks to its fuller body and subtle richness.
If you're looking for fuller-bodied white wine to pair with a creamy pasta dish, you can't go too far wrong with Matt Parish's Napa Chardonnay.
Riesling – off-dry styles are ideal for spicy vegetarian foods like Thai curries, Szechuan tofu, or Mexican dishes, where the slight sweetness balances heat and intense spices.
Pinot Grigio – crisp and clean, it goes well with grilled vegetables, light pasta dishes, and Mediterranean-inspired plates like tabbouleh or lemony hummus.
Albariño – great with tomato-based dishes, stuffed peppers, or dishes with olives and capers, thanks to its bright acidity and slight salinity.
Red wine + vegan food
Red wine can pair beautifully with vegan dishes, especially when opting for low- to medium-tannin varieties. Without animal fats to soften bold tannins, smoother reds tend to work best, allowing plant-based flavours – especially earthy, umami-rich ones – to shine. Think mushrooms, legumes, and roasted vegetables for satisfying, balanced pairings.
Pairings to try:
Pinot Noir – light and earthy, Pinot Noir complements wild mushroom pasta, lentil shepherd’s pie, or roasted Brussels sprouts. Its bright acidity and subtle red fruit enhance savoury flavours without overpowering.
Grenache (Garnacha) – with ripe fruit and soft tannins, Grenache pairs well with vegan paella, roasted aubergine (eggplant), or Middle Eastern mezze like falafel, baba ghanoush, and spiced chickpeas.
Tempranillo – medium-bodied and smooth, Tempranillo works wonderfully with grilled portobello mushrooms, hearty vegan burgers, or rich bean-based stews. Its depth and spice mirror smoky, savoury elements.
Carlos Rodriguez's Morum Rioja Reserva is a fantastic example of an old-world wine using the best grapes this classic region has to offer.
Zinfandel – great for barbecue-style dishes like vegan sausages, jackfruit tacos, or smoky lentil chilli, thanks to its bold fruit and touch of spice.
Barbera – with high acidity and low tannins, Barbera pairs nicely with tomato-based pasta, ratatouille, or balsamic-glazed root vegetables.
Sparkling wine + vegan food
Sparkling wines are perfect for lifting light, crispy, or umami-rich vegan dishes. The bubbles refresh the palate and enhance the textures of crispy vegetables, tofu, or fried foods while cutting through creamy and savoury elements. Their high acidity also balances bold, tangy flavours, making them incredibly versatile with plant-based meals.
Try these pairings:
Champagne – a classic pairing for vegan sushi, crispy tofu, or creamy plant-based dishes. The wine’s finesse and acidity lift delicate flavours while complementing the texture of fried or lightly seasoned foods.
Prosecco – light and refreshing, Prosecco is a great match for fruit-based salads, vegan bruschetta, or fresh spring rolls. Its soft bubbles enhance the fresh, vibrant ingredients without overpowering the dish.
Looking for some bubbles to pair with your meal? Paolo Sachetto's award-winning Prosecco is sure to impress your dinner party guests.
Cava – with its crispness and complexity, Cava pairs beautifully with fried vegan appetisers, vegan mac & cheese, or crispy polenta fries. The bubbles help cleanse the palate between rich, indulgent bites.
Crémant – this elegant, sparkling wine pairs well with roasted vegetable flatbreads, hummus, or herb-infused roasted potatoes, balancing both fresh and savoury elements.
Lambrusco (dry styles) – a slightly fruity, sparkling red that works well with vegan burgers, vegetable tapas, or Mediterranean mezze. Its bubbles add refreshment alongside savoury, salty flavours.
Rosé wine + vegan food
Rosé’s freshness and balanced acidity make it a perfect match for a wide range of vegan dishes. It has the versatility to complement both light, vibrant meals and heartier plant-based options. Its fruitiness and crispness enhance fresh vegetables and provide a refreshing contrast to bold or spicy flavours.
Top vegan pairings with rosé:
Dry rosé – perfect with grilled vegetables, chickpea salads, or tomato-based vegan pasta. The wine’s crispness balances the smokiness of grilled dishes and the tanginess of tomato sauce, enhancing the freshness of the vegetables.
Fruity rosé – works beautifully with spicy tacos, jackfruit dishes, or sweet-and-savoury grain bowls. Its light fruitiness complements the bold spices and adds a refreshing contrast to rich, complex flavours.
Provence rosé – ideal for light summer dishes like gazpacho, vegan charcuterie boards, or fresh vegetable tarts. Its elegant, dry profile pairs perfectly with the subtle flavours of cold salads and plant-based cheeses.
As well as knocking your socks off with flavour, Julian Faulkner Cotes de Provence Rosé comes without a capsule to reduce waste and make the wine more sustainable.
Rosé sparkling wine – a lively match for fried appetisers, vegan sushi, or avocado toast, adding a touch of effervescence that enhances crispy textures and fresh, creamy notes.
Spanish rosé (Rosado) – great with paella, grilled mushrooms, or ratatouille, its bold fruit and slight body complement rich, hearty dishes.
Top tips
When pairing wine with vegetarian and vegan dishes, consider these practical tips to take your experience to the next level:
Consider acidity – wines with higher acidity, such as Sauvignon Blanc or Riesling, pair well with fresh vegetables, citrusy flavours, and salads. Their bright notes complement the freshness of plant-based ingredients, balancing any richness in dressings or sauces.
Balance richness – match fuller-bodied wines like Chardonnay or Tempranillo with hearty dishes such as lentil stews or grilled vegetables. For lighter, delicate meals like fresh salads or roasted root vegetables, choose wines with a lighter body, like Pinot Grigio or Sauvignon Blanc, to avoid overpowering the dish.
Pay attention to umami – ingredients like mushrooms, fermented foods (e.g. miso, kimchi), and soy-based proteins (tofu, tempeh) bring richness and savoury depth to plant-based meals. Wines with softer tannins, like Pinot Noir or Grenache, enhance these umami flavours without clashing.
Experiment – don’t be afraid to try unconventional pairings and trust your own taste preferences. Sometimes, the most surprising combinations – like pairing a fruity rosé with spicy tacos – can offer amazing experiences and new flavour discoveries.
Whatever veggie or vegan dish you're enjoying, you can't go too far wrong with a bottle you can share and compare with others.
Summary
When pairing wine with vegetarian and vegan dishes, focus on acidity, richness, and umami. High-acid wines complement fresh, vibrant meals, while fuller-bodied wines match hearty dishes. Consider umami-rich ingredients like mushrooms and tofu, which pair well with softer reds. Don’t be afraid to experiment—trust your palate and explore unconventional pairings for a delightful and personalised experience. The perfect wine balances and enhances the flavours of your meal.
Want to go Naked?
As you might have guessed, at Naked we have a wide selection of wines, crafted to fit your favourite veggie and vegan foods. There are also organic and sustainable options, perfect for pairing with vibrant salads or hearty vegan stews. We say, try this Sauvignon Blanc with fresh veggies or this Pinot Noir with mushroom dishes. Just have a browse, find something to try and get set to enjoy a delicious pairing experience with every bite.
