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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
A very powerful wine can easily overpower delicate vegetables. The fresher and lighter the dish, the lighter the wine should generally be.
When serving
Serve whites at around 8 to 12 °C depending on their richness. A light red can be served slightly chilled, around 14 to 16 °C.