Grilled Vegetables
Grilling transforms vegetables: zucchini, eggplant, bell peppers, corn, asparagus, and portobello mushrooms develop smoky char, caramelized sweetness, and extraordinary depth. The wine needs to complement smokiness and the natural sweetness of caramelized vegetables.
Wine Pairings
Dry Provençal rosé handles a full platter of grilled vegetables better than almost anything — herbal, red berry freshness complements all vegetables.
Crisp, aromatic Vermentino from Sardinia has herbal and saline notes that complement grilled vegetables beautifully.
The herbal, cherry-driven freshness of Sangiovese complements charred, herb-seasoned grilled vegetables perfectly.
Austrian Grüner Veltliner with white pepper, herbal notes, and brisk acidity is a superb grilled vegetable wine.
Spanish Tempranillo rosé has structure and red berry character to work with heartier grilled vegetables like eggplant and mushrooms.
Heavy reds overwhelm delicate vegetable flavor — the tannin tastes bitter and harsh against light char.