Wine with grilled vegetables
Grilled vegetables are one of the most versatile summer dishes — and one of the more interesting wine pairing challenges. The char from the grill, the natural sweetness of the vegetables, and any sauces or marinades all play a role in what wine will work best.
The role of char and smoke
Grilling adds bitterness and smokiness to vegetables. This is actually helpful for wine pairing — it means you can get away with more structured, tannic wines than you would with, say, steamed vegetables. A medium-bodied red with some grip will complement the char rather than fighting it.
Best reds for grilled vegetables
A Southern French or Spanish Grenache is excellent with grilled Mediterranean vegetables — aubergine, courgette, peppers, tomatoes. Its earthy, herbal character echoes the flavours of the dish. A Côtes du Rhône at £12–16 is one of the most reliable vegetarian wine pairings available. Italian reds with high acidity — Barbera, Dolcetto, Chianti — also work well, particularly with tomato-based sauces.
Best whites for grilled vegetables
If you prefer white, look for something with body and a slightly herbal or mineral character. A Grüner Veltliner from Austria — its white pepper and herbal notes are almost designed for vegetables. A white Rhône — a Viognier or a white Côtes du Rhône — also works well, particularly if the vegetables are served with olive oil and herbs.
With halloumi or cheese
Grilled halloumi alongside vegetables introduces saltiness and fat that changes the pairing. A dry rosé from Provence or a light Greek white — Assyrtiko from Santorini is exceptional — handles the combination brilliantly. The acidity cuts through the fat of the cheese while complementing the vegetables.
Eating vegetarian at a restaurant? Pour reads the wine list and finds the right bottle for your dish.
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