As diets shift towards plant-based meals, matching wine with vegetables has become more nuanced, but experts say there's no need to overcomplicate it. A winemaker from Australia's Clare Valley noted that younger generations are opting for lighter, lower-alcohol wines over bold reds like shiraz and cabernet sauvignon, partly due to changing eating habits. Traditional 'meat wines' such as Argentinian malbec or Aussie shiraz, once staples with barbecued meats, are losing some prestige as vegetables take centre stage.
For green spring vegetables, floral white wines with acidity are excellent choices. Austrian grüner veltliner, Spanish or Portuguese albariño, and the rarer albillo work well. However, preparation methods matter: charred vegetables may pair better with oaked wines, while creamy or coconut-based dishes suit sweeter, tropical styles like Alsatian gewürztraminer or Argentine torrontes.
When opting for red wine, aubergines, mushrooms, roots, and beans are compatible. A bright Bekaa Valley red complements garlic- and tahini-laden meze lunches, while Spanish-style bean stews pair with tempranillo, old-vine garnacha, or rustic south-western French wines like braucol. For strong hard cheeses, a New World cabernet can provide enough oomph.
Recommended bottles include Kew Gardens Albillo 2024 (£16.99, Laithwaites) for its peachy freshness, Tesco Finest Torrontes (£9, Tesco) with pineapple notes for southern Indian food, Waitrose Loved & Found Braucol (£9.25, Waitrose Cellar) as a versatile option, and Château Musar Jeune Red 2022 (£16.90, VINVM) for alfresco meze.
