How to Choose Wine for Vegetable Dishes

Experts recommend choosing wine for vegetable dishes not according to the usual rule of “white wine with vegetables,” but based on the cooking method, sauces, and the overall intensity of flavors.

Fresh vegetables pair well with light, floral white wines. If the vegetables are roasted, grilled, or have a smoky character, you can opt for a fuller-bodied wine, including one that has been aged in oak.

There’s no need to shy away from red wine with vegetables, either. Eggplants, mushrooms, legumes, and root vegetables pair nicely with young red wines. And the richer the dish—for example, a bean stew or vegetables served with aged hard cheese—the more full-bodied the wine can be.

The key rule is to consider the dish as a whole: the vegetables, spices, sauce, and texture.