From vegoutmag.com
By Adam Kelton
Sommeliers are proving that plant-based dishes don’t just work with wine—they open up new flavours and pairings you never saw coming
When most people picture wine pairings, they imagine roast lamb with a Bordeaux or buttery lobster with a Chardonnay.
But here’s the kicker: wine isn’t married to animal products. In fact, sommeliers increasingly argue that plant-based dishes give wine more room to shine.
Instead of being overshadowed by heavy proteins, the nuanced flavours of vegetables, grains, and spices let a wine’s acidity and terroir come alive.
Consumer habits are shifting, too. Over half of European consumers report cutting back on meat in recent years, and the global vegan food market is projected to reach $36.3 billion by 2030.
Restaurants are responding with innovative vegan menus designed to pair seamlessly with wine lists. Sommeliers see this not as a limitation but as a playground for creativity.
So how do you bring that magic home? I spoke with sommeliers who specialize in plant-based dining, and together we’ve built a line-up of seven vegan meals—each with a wine pairing that makes the flavours pop.
Whether you’re hosting a dinner party or just treating yourself after work, this guide makes pairing approachable and delicious.
1. Mushroom risotto with Pinot Noir
Earthy, creamy, and deeply satisfying, mushroom risotto is a plant-based classic. Sommeliers often call mushrooms the “steak of the forest,” thanks to their umami depth.
The pairing: A medium-bodied Pinot Noir, ideally from Oregon or Burgundy. Its bright acidity cuts through the richness of the risotto, while notes of cherry and forest floor echo the dish’s earthy flavours.
Pro tip: If you use porcini or shiitake, lean into an Old World Pinot. For cremini or button mushrooms, a fruitier New World Pinot works beautifully.
2. Spicy Thai green curry with Riesling
Coconut milk, lemongrass, and chili paste bring both heat and creaminess to a Thai green curry. Animal-based wines often fall flat against spice—but sommeliers recommend turning to Riesling.
The pairing: Off-dry Riesling, preferably from Germany’s Mosel Valley. Its hint of sweetness balances spice, while its zippy acidity refreshes the palate between bites.
Pro tip: Chill it slightly more than usual (around 45°F). The cooler temperature soothes heat and keeps the flavours crisp.
3. Grilled vegetable skewers with Rosé
Think summer evenings, skewers of zucchini, bell peppers, and eggplant caramelized over the grill. The smoky char and sweetness of the vegetables call for something bright but not overpowering.
The pairing: A dry Provence Rosé. Its strawberry and citrus notes highlight the veggies’ sweetness, while a clean mineral finish complements the char.
Pro tip: Don’t over-marinate. The wine’s subtle elegance is best alongside vegetables grilled with just olive oil, salt, and herbs.
4. Vegan Bolognese with Sangiovese
Swap beef for lentils and walnuts, and you still get the satisfying body of a slow-cooked Bolognese. Add tomato and herbs, and it becomes a sommelier’s dream for Italian reds.
The pairing: Sangiovese, especially Chianti Classico. Its acidity matches the tomato’s brightness, while tannins grip onto the texture of lentils and nuts.
Pro tip: Go rustic with your Bolognese. A wine with Sangiovese’s structure wants something hearty, not too polished.
5. Moroccan chickpea tagine with Grenache
A tagine is all about spice layering: cumin, cinnamon, coriander, maybe dried apricot or golden raisins. These flavours beg for a wine with warmth and spice to match.
The pairing: Grenache (a Rhône or Spanish Garnacha). With red fruit, soft tannins, and subtle spice, it weaves seamlessly into the dish’s complexity.
Pro tip: Avoid wines with heavy oak. You want the wine to echo the spice, not overpower it.
6. Vegan sushi with Sauvignon Blanc
Plant-based sushi—think avocado rolls, marinated tofu nigiri, or cucumber maki—leans on freshness and texture. Sommeliers often steer diners toward crisp whites here.
The pairing: A zesty New Zealand Sauvignon Blanc. Its citrusy brightness enhances the freshness of vegetables and cuts through the richness of avocado or tofu.
Pro tip: If you’re serving soy sauce, choose one with reduced sodium. Salt can overwhelm the delicacy of the pairing.
7. Dark chocolate tart with Port
No meal is complete without dessert, and vegan pastry chefs are showing just how decadent dairy-free chocolate can be. A silky dark chocolate tart deserves an equally rich wine.
The pairing: Ruby Port. Its bold sweetness and berry flavours marry with the bitterness of dark chocolate, creating a velvety finish.
Pro tip: If Port feels too heavy, try a late-harvest Zinfandel. You’ll still get the lush fruit, but with a lighter frame.
The bigger why: sustainability in every glass
Pairing vegan meals with wine isn’t just about taste—it’s a conscious choice.
Grapes are one of the most climate-sensitive crops, and wineries worldwide are grappling with drought, heatwaves, and shifting harvest times.
Choosing vegan food alongside sustainably farmed wine reduces pressure on land and water while celebrating the artisanship behind both.
Some wineries now proudly label themselves as vegan-friendly, avoiding animal-derived fining agents like egg whites or fish bladder (isinglass).
That shift alone signals a new era where the ritual of wine aligns with a plant-first ethos.
How to recreate these pairings at home
- Start simple. Choose one meal from the list and pair it with a bottle under $25. Don’t overthink it.
- Taste side by side. Take a bite, sip the wine, and notice how flavours change. You’ll start to train your palate.
- Note your preferences. Some people love contrast (sweet wine with spice). Others love harmony (earthy wine with earthy food). Write down what clicks for you.
- Build from there. Once you feel confident, explore regional pairings (Tuscan wines with Tuscan-inspired vegan dishes).
- Share the table. The joy of wine pairing comes alive with friends. Make it less about perfection and more about discovery.
Final pour
The old rules about wine and meat pairings don’t hold anymore.
As sommeliers are proving, vegan meals not only work with wine—they sometimes work better.
They bring freshness, creativity, and sustainability to the table, without sacrificing the ritual of a great bottle.
So the next time you’re planning dinner, think beyond steak and Cabernet.
Pour a glass, plate a plant-based dish, and let the pairing surprise you.
Because wine, at its best, has always been about joy, connection, and a little bit of discovery.
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