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Month: October 2016

A Definitive Guide to Pairing Wine with Vegetables

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Wine Pairing with Vegetables

If you thought pairing wine with fruit is challenging, pairing a wine with vegetables is even more so.  Many vegetables have, such as asparagus and artichokes, and particularly green vegetables, have particular chemicals that interact poorly with many wines.  In addition, there can be an enormous difference between a raw vegetable and one that is roasted.

Check the table below for some of the best wine and vegetable pairings.

VegetablesWhite WineRed Wine
ArtichokesMuscadet, Sauvignon BlancBourdeaux
AsparagusGrüner Veltliner, Riesling, Sancerre, Sauvignon Blanc
Bean, lentilsSyrah (Shiraz), Merlot, Chianti Classico, Pinot Noir, Zinfandel, Côte du Rhône
Bell PeppersBeaujolais
Brussels SproutsRieslingPinot Noir
ChardPinot GrisGamay, Pinot Noir, Sangiovese
ChiliesZinfandel
CornChardonnay, Sauvignon Blanc
Eggplant, AubergineDry RoséChianti, Syrah
HummusAlbariño, Chenin BlancMerlot, Pinot Noir
KaleRiesling, Sancerre
Gamay
MushroomsDry Sherry
Pinot Noir
OlivesFino sherrySparkling Brut Rosé
OnionsGewürztraminer, Pinot Gris
Roasted/Grilled VegetablesViognierMerlot, Syrah, Zinfandel
SpinachChampagneGamay
TomatoesSauvignon BlancSangiovese
TrufflesChampagneBarolo, French Burgundy, Syrah
ZucchiniBeaujolais, Sangiovese
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