Whether you're choosing a wine to accompany a vegetable side dish or a vegetarian main meal, it's important for you to consider the following.
Top Tips for Vegetables
- Strength of flavour - the wine you select should have roughly the same strength of flavour as the vegetable dish. Stronger flavours like tomato can benefit from crisp rosés, soft reds and rich whites, while crisp, Summery salads would work well with light, dry white wines.
- Sauces or dressings - like Pasta and rice-based dishes, it's often not the vegetable you are matching but the sauce or other ingredients in the dish. Here are some wine matches for the most popular vegetarian dishes.
- Ratatouille or Vegetable Stew – tomato-based sauces work well with spicy hearty reds - check out the McLaren Vale, the Barossa and Southern France.
- Vegetable Pies or Pasties – try a rich, full-bodied Chardonnay.
- Vegetarian Burgers – fruity Shiraz and Grenache based reds are great choices.
- Asparagus - whatever the dish, it's sensational with a crunchy Sauvignon Blanc from New Zealand or the Adelaide Hills.
- Stuffed capsicums - the flavour profile is mirrored in Shiraz Cabernet reds.
- Mushroom – oily whites and earthy reds work best - think Chardonnay, Pinot Gris, Pinot Noir and Tempranillo.
- Zucchini fritters – are delicious with a young, herby Sauvignon Semillon from Western Australia.
- Artichokes – serve with a lemony vinaigrette and enjoy with sparkling wine or a tangy Sauvignon Blanc.