Vegetarian
Grilled vegetables
A fresh, flavorful wine to match the roast, smoky notes and caramelized sweetness of grilled vegetables.
The pairing
Why it
works.
Grilling transforms vegetables: their sweetness increases, flavours concentrate, and smoky, roasted notes emerge. The pairing can therefore support more texture and character than with raw vegetables or those simply steamed.
Grilled zucchini, peppers and tomatoes particularly enjoy fresh, fruity wines. Eggplant and mushrooms allow for more body and savory character. With lots of fresh herbs or a vinaigrette, the wine’s acidity becomes even more important.
In practice
With grilled vegetables, think first about the cooking. Grilling allows for a more structured wine, but the vegetables remain the centre of the plate: look for fruit, freshness and character rather than power.
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
Very tannic reds and heavily oaked wines. They can easily overpower the vegetables and accentuate the bitterness of some grilled notes.
When serving
Serve whites and rosés around 10–12 °C. Light reds benefit from being served slightly cool, around 13–15 °C.