Many vegetables come across as sweet because of natural sugars and some
people prefer to balance that with a dry wine. Other people like to complement
the sweetness with a fruity wine. The point behind pairing food and wine is to
elevate them to something better than either is alone. There is no simple
answer with vegetable/wine pairing but you can make just about any dish wine
friendly if you season it with wine friendly ingredients such as shallots, garlic,
thyme and olive oil. Roasting or grilling vegetables also makes them more
Most whites work well with veggies, especially brighter, non-oaky wines such
as Chardonnay, Chenin Blanc, Gewurztraminer, Pinot Grigio, Riesling,
Sauvignon Blanc and Sparkling Wine.
Lighter, softer reds that tend toward either spicy or fruity also work well –
Chianti, Merlot, Pinot Noir, Shiraz and especially Zinfandel.
Focusing on how the vegetable is prepared is more helpful in pairing with wine.