You asked for more, so here it is! Our last blog on unique plant-based food and wine pairings sparked so much interest that we had to continue the conversation. Whether you’re fully plant-based or just looking to expand your pairing game, these combinations will bring out the best in both your food and your wine. PS: We did 10 this time!
1. Thai Green Curry and Riesling (Germany)
Spicy, aromatic, and creamy, Thai green curry is a complex dish that needs a wine with the right balance of sweetness and acidity. Enter Riesling, a classic pairing for spicy foods. A German Riesling with a hint of residual sugar tames the heat while enhancing the citrus and herbal notes of the curry.
Why It Works: The natural sweetness of Riesling softens the spiciness, while its acidity refreshes the palate between bites. The floral and citrusy undertones also complement the lemongrass and coconut milk in the dish.
2. Mediterranean Mezze Platter and Assyrtiko (Greece)
A mezze platter—loaded with hummus, baba ganoush, olives, stuffed grape leaves, and fresh vegetables—brings together a variety of flavors and textures. A crisp Greek Assyrtiko provides the perfect backbone with its bright acidity and minerality.
Why It Works: Assyrtiko’s high acidity cuts through the richness of dips like hummus while enhancing the briny, savory notes of olives and grape leaves. It’s an effortlessly Mediterranean pairing.
3. Spicy Lentil Tacos and Gamay (France)
Lentil tacos are a hearty, spicy, and protein-packed plant-based alternative to traditional tacos. A juicy, fruit-forward Gamay (like a Beaujolais) provides a light, refreshing contrast.
Why It Works: Gamay’s bright berry flavors and low tannins complement the smoky spices in the lentils without clashing. Its refreshing nature also balances out the heat from salsas or chili peppers.
4. Eggplant Parmesan and Montepulciano d’Abruzzo (Italy)
Eggplant Parmesan is rich, cheesy (thanks to plant-based alternatives), and full of tomato goodness. It calls for a bold, Italian red like Montepulciano d’Abruzzo, which has enough acidity to cut through the dish’s richness.
Why It Works: The vibrant acidity in Montepulciano balances the tangy tomato sauce, while its dark fruit flavors complement the roasted eggplant. Plus, the tannins stand up to any creamy plant-based cheese used in the dish.
5. Miso-Glazed Eggplant (Nasu Dengaku) and Sancerre (France)
Miso-glazed eggplant is an umami bomb—sweet, salty, and deeply savory. It pairs beautifully with a crisp Sancerre, a Sauvignon Blanc from France’s Loire Valley.
Why It Works: Sancerre’s minerality and citrus notes bring out the caramelized miso glaze’s depth while cleansing the palate from the eggplant’s silky texture.
6. Vegan Mushroom Stroganoff and Syrah (Australia)
Mushrooms provide a meaty, umami-packed base for a plant-based Stroganoff. A bold Australian Syrah (Shiraz) matches the dish’s depth with its dark fruit, pepper, and earthy notes.
Why It Works: Syrah’s spice and richness enhance the umami of mushrooms, while its structured tannins balance the dish’s creamy sauce.
7. Jackfruit Pulled “Pork” Sandwich and Zinfandel (California, USA)
Jackfruit’s fibrous texture and mild sweetness make it a fantastic substitute for pulled pork. When slathered in barbecue sauce, it pairs beautifully with a bold, jammy Zinfandel.
Why It Works: Zinfandel’s ripe berry notes and smoky undertones complement the sweet and tangy barbecue sauce, while its bold body matches the dish’s richness.
8. Vegan Sushi Rolls and Albariño (Spain)
Sushi rolls filled with avocado, cucumber, and pickled vegetables need a wine that’s crisp and fresh. Albariño, a Spanish white, delivers bright citrus, saline minerality, and a zesty finish.
Why It Works: Albariño’s high acidity and citrusy notes mirror the brightness of sushi’s ingredients, while its minerality enhances the umami flavors from seaweed and soy sauce.
9. Spaghetti Aglio e Olio and Verdicchio (Italy)
A simple yet flavorful pasta dish featuring garlic, olive oil, and red pepper flakes pairs wonderfully with Verdicchio, a lesser-known Italian white wine with crisp acidity and a slightly nutty finish.
Why It Works: Verdicchio’s zesty citrus and almond notes balance the rich olive oil and garlic, while its minerality keeps the dish feeling light and fresh.
10. Vegan Cheesecake and Moscato d’Asti (Italy)
A creamy, dreamy plant-based cheesecake deserves a wine that’s equally delightful. A lightly sparkling Moscato d’Asti, with its natural sweetness and floral notes, is a perfect match.
Why It Works: Moscato’s gentle bubbles and peachy sweetness complement the cheesecake’s creamy texture and slight tang, making for a refreshing, indulgent pairing.
It’s undeniable that Plant-based dining doesn’t mean sacrificing great wine pairings. In fact, these unexpected combinations bring out the best in both the wine and the food, creating a sensory experience that’s anything but ordinary. Try these pairings, experiment with your favorites, and let your palate be your guide!