Vegetarian

Vegetarian cuisine

With a vegetarian dish, forget the idea of a single perfect match: look first at the dominant vegetable, how it’s cooked and the sauce.

The pairing

Why it
works.

Vegetarian cooking can be fresh and herbaceous, creamy, spicy, grilled or deeply savoury. So it’s the preparation—much more than the absence of meat—that tells you which wine to choose.

With green vegetables, herbs or a composed salad, a bright white like a Grüner Veltliner or a Soave is an excellent starting point. For roasted vegetables, a richer sauce or earthy flavours, consider a textured white or a light, fresh red.

In practice

Ask yourself three questions: which vegetable dominates, how is it cooked, and what sauce accompanies it? These three answers will help you far more than the simple word 'vegetarian'.

In the glass