Wine with grilled vegetables
Grilled vegetables are among the most versatile food for wine pairing. The char from the grill adds complexity, the natural sugars caramelise, and the range of vegetables gives you room to move in almost any direction.
The general principle
Grilled vegetables generally want wines with good acidity and some herbal or earthy character. Heavily oaked wines compete with the char rather than complementing it. The best matches are fresh, aromatic whites, dry roses, and lighter reds.
For lighter vegetables
Courgette, asparagus, fennel, and green vegetables want a crisp, aromatic white. Sauvignon Blanc from the Loire works particularly well with asparagus and green vegetables. Vermentino from Sardinia is a good alternative.
For aubergine and peppers
Aubergine, peppers, and tomatoes have enough richness and depth to handle a light red. A Grenache or a Cotes du Rhone works well. The herbal, earthy character of southern Rhone reds mirrors the Mediterranean flavour of the vegetables.
At a restaurant with a vegetable-focused menu? Upload the wine list to Pour and it will find the right bottle for your dish.
At a restaurant with a vegetable-focused menu? Upload the wine list to Pour for the right recommendation.
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