Understanding the Complexity of Plant-Based Pairings
When we talk about food and wine pairings, classic prototypes like steak and Cabernet Sauvignon or goat cheese and Sancerre often spring to mind. But what happens when the plate in front of you is all plants — grains, legumes, root vegetables, fermented soy, or nut-based creamy sauces? Matching wine with plant-based dishes requires rethinking the traditional paradigms. It’s not just about protein and fat anymore — it’s about texture, umami, acidity, and even bitterness. And yes, plants can offer plenty of complexity and structure — more than enough to keep your glass full and your palate intrigued.
Fortunately, with the growing prevalence of plant-based eating habits, not only for ethical and environmental reasons but also as a matter of culinary exploration, wine lovers are no longer content to pair an aged Rioja with grilled portobellos and stop there. And neither should you.
The Basic Principles Still Apply — But Differently
Let’s start with the basics: balance, harmony, and contrast. These remain your core principles for pairing, regardless of the ingredients. But here’s what changes: the absence of animal fats, gelatinous textures, and Maillard-driven umami forces you to seek similar sensations elsewhere — often in fermentation, spice, and seasoning.
Consider acidity. In traditional pairings, acidity cuts through animal fat. In plant-based pairings, acidity often meets… more acidity. Think tomato-rich sauces, citrus marinades, or vinegar-sharp pickles. Pairing a high-acid wine (like Sauvignon Blanc or Albariño) with such dishes risks creating a mouth-puckering experience — one many would rather avoid. Instead, look for balance: if your dish leans on acid, your wine can afford to dial it down a bit and bring fruit to the forefront.
Umami in a Plant-Based Context
We often associate umami with meat, cheese, and broths. But don’t overlook the plant-based equivalents: fermented soy (tofu, tempeh, miso), slow-roasted tomatoes, mushrooms, caramelised onions, nutritional yeast, olives — the list is long and delicious.
And here lies a golden opportunity. Umami can tilt a wine into showing more tannin, more bitterness, especially when paired with red wines lacking maturity. A young Nebbiolo next to a miso-glazed eggplant could come across as harsh and discordant. But give that same dish a softer, aged Garnacha, and the partnership hums with depth.
Pairing by Category: Plant-Based Dishes and Their Ideal Wines
Let’s dig into real-world examples for the most common plant-based categories, and explore the wines that do them justice.
Hearty Vegetable Dishes (Root Vegetables, Squash, Eggplant)
These vegetables tend to bring earthiness, sweetness, and weight. Roasted beetroot with balsamic vinegar, for example, loves an earthy Pinot Noir or even a Cinsault — varietals that can pick up on the savoury notes without overwhelming the palate.
- Try with: Roasted squash with sage and olive oil
- Wine pairing: White Rhône blends (like Marsanne/Roussanne) or aged Chardonnay with a touch of oak
Legumes & Pulses (Lentils, Chickpeas, Beans)
Proteic and earthy, legumes create a rich mouthfeel that can stand up to medium-bodied reds. Many lentil-based stews, like a French-style Puy lentil ragout, find great companionship with restrained Merlots or even lighter Syrah.
- Try with: Smoky lentil stew with thyme
- Wine pairing: Right Bank Bordeaux or a Crozes-Hermitage
Grains (Farro, Quinoa, Barley, Brown Rice)
Grains are often the backbone of plant-based meals. While neutral in flavour, they adopt the character of the sauce or dressing accompanying them. A barley risotto with wild mushrooms is a perfect playground for a savoury Pinot Noir or even a light Nerello Mascalese.
- Try with: Quinoa salad with roasted peppers and dill
- Wine pairing: Dry Riesling or Grüner Veltliner
Soy-based Proteins (Tofu, Tempeh, Miso)
If ever there was a misunderstood category, it’s this one. Tofu alone is bland, but take it smoked, marinated, or crisped up in sesame oil, and you’ve got something that loves a lightly chilled Gamay or dry Lambrusco. Tempeh, with its nutty character, works astonishingly well with mineral, slightly oxidative whites.
- Try with: Miso-glazed tofu with sesame soba noodles
- Wine pairing: Savagnin (Jura) or dry Fino Sherry
Fermented & Pickled Flavours
Fermentation adds complexity and requires wines that don’t shy away from sharpness. Think Korean kimchi tacos, sauerkraut, or dill pickles in a grain bowl. Here the intelligent move is to lean into contrast rather than harmony.
- Try with: Kimchi fried rice
- Wine pairing: Off-dry Gewürztraminer or Kabinett Riesling
Spicy Global Cuisines (Indian, Thai, Mexican)
Spices and heat amplify alcohol and tannin, but chill them slightly, and they dance. The trick here is low alcohol, minimal tannin, and fruit-forward profiles.
- Try with: Thai green curry with coconut tofu
- Wine pairing: Off-dry Chenin Blanc or Muscat
The Texture Factor
We often forget that mouthfeel is just as important as flavour. Crunchy raw vegetables will flatten a subtler wine, while creamy plant-based soups or purees can elevate it. A wine too heavy in body will swamp a delicate cauliflower velouté, for example, while a Muscadet or Picpoul will thread the needle perfectly.
What About Tannins?
Plant-based cuisine has fewer natural allies for heavy tannins. Without fat and animal proteins to coat the palate and soften their grip, high-tannin wines often come across as astringent. But softer tannic structures can certainly play a role. A solid example is a Tempranillo-aged in American oak when served with lentils or black beans — the wine’s sweetness and vanilla notes balance out the austerity of the legumes.
Don’t Underestimate the Role of Sauce and Seasoning
I often say: “Pair with the sauce, not the base.” A cauliflower steak dressed in harissa has more in common with North African cuisine than with brassicas. That means we reach for wines that complement warmth and spice — like a chilled Grenache from southern Spain or an orange wine from the Adriatic coast.
Anecdote from the Cellar
A few seasons ago, I hosted a tasting built around five vegan courses curated by a chef formerly of a two-star establishment in Lyon. The standout moment? A roast Jerusalem artichoke with truffle emulsion, paired not with a red wine as one might assume, but with a barrel-aged Chenin from Montlouis-sur-Loire. The oxidative and nutty qualities echoed the truffle beautifully, while the acidity lifted the richness of the emulsion. It was a lesson in subtlety — and a reminder that elegance in pairing doesn’t require meat on the table.
Wine Age and Serving Temperature: The Unsung Heroes
With plant-based dishes, you often need to adjust both the age of your wine and its temperature. Older wines, having softened in tannin and gained complexity, are generally better suited to pairings where animal protein is absent. A 10-year Barbaresco will complement a mushroom risotto far more harmoniously than its younger, more aggressive counterpart.
And temperature? Don’t underestimate it. Light chilling of reds (14–16°C) can improve their compatibility with spicy or umami-laden vegan dishes by toning down alcohol and heightening refreshment.
A Word on Sustainability
It would be remiss not to mention the sustainability overlap here. Many people turning toward plant-based diets are also seeking environmentally conscious consumption more broadly. Thankfully, the world of wine is responding: from biodynamic viticulture in the Loire to regenerative farming in California, producers are focusing on soil health, biodiversity, and low-intervention winemaking.
Not only does this align with ecological values, but in many cases, it also leads to more expressive, terroir-driven wines — the kind that shine in thoughtful pairings and reward careful tasting.
As our collective palate expands to embrace more diverse and plant-focused cuisines, the possibilities for exceptional wine pairings only grow. Vegetables, grains, legumes, and fermentation offer discrete building blocks. The key lies in recognising their character, not lamenting the absence of meat, but embracing the depth and complexity that the plant kingdom can offer — with a well-chosen bottle by its side.
