Many people assume that pairing wine with vegan dishes can be tricky. Without meat, there’s often a perception that vegan dishes lack the fat and richness needed to balance certain wines. But in reality, vegan dishes offer a wide range of flavours, textures, and ingredients that pair beautifully with wine. With the right choices, you can create delightful, balanced pairings that enhance the flavours in both the dish and the wine.
Whether you’re planning a sophisticated gathering with your best cutlery, or an intimate meal on a cosy winter’s night, pairing the right wine with plant-based dishes can make a huge difference to your enjoyment of the meal. It can also act as another great talking point, especially if you’re inviting one or two of those skeptical non-vegans to your gathering!
Why Are Wines Vegan or Non-Vegan?
Before we start looking at pairings, it’s important that you know about vegan wines. Many of you will be doing a double take. Surely wine is made from grapes? Well…it is, but the winemaking process can (although increasingly rarely) make use of animal products.
This is especially true in the ‘fining’ process, where larger bits of residues in the fermenting tank are removed using binding materials. Egg whites and fish derivatives have been widely used for centuries, and this renders the resulting wines non-vegan.
Luckily for vegans, the most popular ‘fining agent’ these days is a clay-based product called Bentonite. Wineries must pass strict rules before stamping “Vegan Friendly” on the back label but always check. At Wanderlust Wine, we make sure to flag vegan and non-vegan wines on the product pages. If in doubt, just send us an email and we can help you out.
Main Course Pairings
Mushroom Wellington and Lentil Loaf
Vegan main courses don’t get much heartier and more savoury than this! These rich, umami-laden dishes are staples on many vegan holiday tables. The savoury flavours of mushrooms or lentils call for a wine that complements the earthy qualities of the food but without overwhelming the dish.
Wine Pairing Tips:
#1 – Pinot Noir: This light-to-medium-bodied red wine is known for its bright red berry flavours and earthy undertones, making it an ideal partner for mushroom Wellington and lentil loaf. Its balanced acidity and subtle tannins highlight the umami without overpowering it
Our Pick: Savaterre Estate Pinot Noir, Australia
#2 – Grenache: With its soft, fruity profile and hints of spice, Grenache is another excellent option that pairs harmoniously with these hearty main courses. The growing understanding of Grenache means there are fabulous fresh and delicate examples being made the world over.
Suffed Squash and Roasted Vegetables
Stuffed squash, filled with grains, nuts, and seasonal vegetables, provides a subtly sweet and savoury profile. Roasted root vegetables and Brussels sprouts are also common on vegan Christmas tables.
Wine Pairing Tips:
#1 -Oaked Chardonnay:The gentle notes of vanilla, butter, and citrus in an oaked Chardonnay accentuate the sweetness of squash and roasted vegetables, adding a creamy layer that enhances each bite.
Our Pick: Big Table Farm, Wild Bee Chardonnay, Oregon, USA
#2 -Viognier: This white wine, with its floral notes and flavours of apricot and peach, complements spiced root vegetables and dishes with warm, aromatic herbs like thyme and sage.
Nut Roasts and Vegetable Casseroles
Nut roasts are a real crowd-pleaser as they come packed with rich chestnuts, walnuts, and herbs, offering a dense and satisfying main course. Vegetable casseroles, especially those made with creamy bases and spiced fillings, add variety and warmth to the holiday spread.
Wine Pairing Tips:
#1 –Merlot: The soft, round tannins and dark fruit notes of Merlot balance the earthy and rich nature of nut roasts, creating a harmonious pairing.
Our Pick: Lenzini Merlot, Casa e Chiesa, Tuscany, Italy
#2 -Syrah/Shiraz:A medium-bodied Syrah, with its peppery and bold character, adds depth and complements dishes with hearty flavours and herbaceous elements.
Our Pick: Sept, Cuvee De Soleil, Lebanon
Side Dish Pairings
Side dishes are often unsung heroes of Christmas dinner, and never more so than on a vegan dinner table, where side dishes can be so fabulous. From cranberry sauce to roasted parsnips and garlicky greens, selecting wines that match their flavours ensures the entire meal is well-rounded.
Cranberry Sauce and Tangy Sides
The sweet-tart nature of cranberry sauce pairs well with a light Zinfandel or Grenache, made in either red or rosé style. The red fruit notes of these wines mirror the bright flavours of the sauce and add a touch of warmth.
Our Pick: Sabelli-Frisch Faun Zinfandel
Garlicky Greens and Herb-Infused Sides
For sautéed spinach, kale, or green beans with garlic and herbs, a Sauvignon Blanc offers a crisp, refreshing contrast. Its zesty acidity cuts through the richness of the greens and provides balance. Just remember to go easy on the garlic!
Our Pick: Anoine De La Farge, Menetou Salon, Loire Valley, France
Roasted Parsnips and Sweet Potatoes
A medium-bodied white wine like a Chenin Blanc or a Viognier highlights the natural sweetness of root vegetables and adds complexity, especially those with honey dressing.
Our Pick: Lieu Dit Chenin Blanc, California, USA
Vegan Cheese Boards
Cheese boards are a festive addition to any holiday gathering. Vegan cheeses made from cashews, almonds, or soy have their unique flavours and textures that all require a bit more thought when it comes to wine pairing.
Soft Vegan Cheeses
Cashew-based soft cheeses with herbs and garlic pair beautifully with a sparkling wine such as Prosecco or a crisp Champagne. The bubbles cleanse the palate and enhance the delicate flavours.
Aged and Hard Vegan Cheeses
Aged nut-based cheeses with deeper flavours match well with an oaked Chardonnay or a Viognier. For those who enjoy red wine, a light Beaujolais or a Tempranillo complements hard vegan cheeses.
Our Pick: “O” Blanco, Rioja Spain – an oxidised White Rioja!
Dessert Pairings
Vegan desserts, such as fruit tarts, spiced cakes, and chocolate treats, deserve wines that can match the joy of this course!
Fruit Tarts and Spiced Cakes
A glass of Moscato d’Asti or a vegan-friendly Prosecco (confusingly labelled ‘Dry’) adds a touch of sweetness and light effervescence that pairs well with fruit-based desserts and subtly spiced cakes.
Chocolate Desserts
For rich, dark chocolate tarts or mousse, a late-bottled vintage Port or a Tawny Port brings out the depth of the chocolate and adds a warming finish.
Our Pick: Howards Folly Carcavelos 1991, Portugal
Lighter Desserts
For sugar cookies, gingerbread, or cinnamon-spiced shortbread, opt for a late-harvest white wine. Its slightly sweet profile and lively acidity will balance the warm spices and buttery textures.
Our Pick: Kikelet Late Harvest, Tokaji, Hungary
This Blog post is written by Mike Turner
Freelance wine writer, presenter and judge
Mike is a regular contributor for The Buyer magazine and is a certified educator and ambassador for Bordeaux, Rioja, Ribera Del Duero, Barolo and Barbaresco, running trade and consumer events across the UK from his base in the East Midlands.
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