Wine and Champagne in a Whole Food Plant Based Diet

At Plant & Vine, we're all about pairing wine with plant-based, vegan, and vegetarian meals. Our goal is to deconstruct traditional food narratives by breaking beyond formulaic meat and wine pairings. Let's dive in.

Understanding Wine Pairing

Wine pairing - hand holding a glass of red wine. There are five fundamental components to all wines. It's helpful to think of wine pairings in relationship to these components and how they interact with the nuances of the food on your plate. The goal of a great wine pairing is to balance the wine's qualities with the food's qualities, in a way that highlights each partner's greatness.

Think of wine and food pairings like a relationship — you don't want two identical copies of the same person; it's all about finding a pairing that complements each other's differences. Throughout your life, you can date many different types of people or you can stick to "your type" for life. The same options are true in the wine pairing and food world. There are lots of different pairings for every dish and every wine. The fun part of learning about wine is developing your taste and senses so you decide what tastes best to you.

Basic Wine Characteristics

The five basic wine characteristics are:

Sweetness: Any residual sugar remaining from the fermentation process will make a wine taste sweeter. If two wines have the same amount of sugar in them, the wine with lower acidity will taste sweeter than the higher acidity wine.
Acidity:Acidity in wine comes from tartaric, malic, and citric acid from the grapes. Acidity is responsible for the perceived tartness or crispness in wine. As grapes ripen, they become less acidic (and more sugary). Therefore, wines from cooler climates are typically more acidic because the grapes have a difficult time ripening in the cooler temperatures.
Tannin:Tannin is a polyphenol found in grape skins and seeds. Because red wine is fermented with grape skins, it has tannins whereas white wine does not. Tannins create a mouth-drying feeling on the tongue or gums, which helps with palate cleaning.
Alcohol:Alcohol is made from yeast converting grape sugar into ethanol. Alcohol adds body to wines, with bigger bodied wines typically having higher alcohol contents. Alcohol also registers as a burning sensation in the throat.
Body:The difference between a light and full-bodied wine is similar to the difference between skim and full milk. Lighter wines tend to be more acidic, lower alcohol, less tannic, and less sweet whereas bolder wines tend to be less acidic, higher alcohol, more tannic, and more sweet.

Now that we have a common wine language, let's chat about how these qualities interplay with food.

Wine Pairing Principles

There are two main theories behind pairings: congruent and complementary. In congruent wine pairings, there is a strong overlap of flavor compounds between the food and wine, which intensifies the overlapping qualities. In complementary pairings, there are only a few shared flavor compounds between the food and wine, which means you're going for contrast and balance (Source).

Another great option for wine pairings is to pick wines based on the region of the cuisine. For example, if you are cooking a Moroccan chickpea dish, try a wine from Spain, Italy, or the southern coast of France. Spices of a particular region tend to develop around what the climate makes available, which also holds true for the grapes that grow nearby. That being said, don't feel like you need to automatically rule out any United States, Australia, or Eastern European wines with your Moroccan chickpea dish. Wines from similar climates the world over can likely pair nicely with your dinner.

Wine Pairing Examples

Congruent Wine Pairing:A creamy cashew-based sauce with pasta paired with an oaked Chardonnay from California. The buttery flavors from the oak aging create a soft wine that supports the creaminess in the dish. If an unoaked Chardonnay that was very crisp and acidic was chosen instead, this would create a complementary wine pairing.

Complementary Wine Pairing: Pairing the same creamy cashew-based pasta dish above with an unoaked Chardonnay or a bright New Zealand Sauvignon Blanc. The bright crispness and acidity in either of these wine pairings would contrast with the fat from the cashew sauce, giving the tongue two very different flavor profiles and mouthfeels.

Food and Wine Pairing Tips

Acidic Food: match with high-acid wines. Lower acidity wines will taste flat.
- Food examples: citrus or balsamic vinaigrette, tomato-based sauces
Rich Food: match with high tannin reds or high acid whites for their palate cleansing effects with fat.
- Food examples: nut-based sauces, macaroni and cheese, vegan cheesecake, curries
Spicy Food:match with low alcohol or sweet wines to reduce the burning sensation in your mouth.
- Food examples: salsa, spicy curries, hot sauce, horseradish-based sauces
Bitter Food:match with low to no-tannin or sweet wines. Tannic wines will increase the bitterness.
- Food examples: kale, grapefruit, arugula, dark chocolate
Sweet Food:match with sweet wines. Sweet food will often make a regular dry wine taste more bitter.
- Food examples: cakes, cookies, fudge, milk chocolate, ice cream
Salty Food:match with acidic or fruity wines.
- Food examples: popcorn, pretzel, mixed nuts, tortilla chips

When pairing, go for balance between your food and wine pairings. Pair lighter wines with lighter dishes and bolder wines with heavier dishes. Match weight with weight, intensity with intensity, and aromatics with aromatics. Also consider the meal — as Karen MacNeil, author of the classic tomeThe Wine Bible, said, "Pair great with great, humble with humble." You don't need a fancy expensive bottle of wine every week (although it would be nice!).

Vegan Food and Wine Pairing Overview

We have officially covered the basics of how to pair wines with foods. Now, let's dive into the specifics of wine pairings with vegan (and vegetarian foods). When you have a vegan or vegetarian dish, focus on pairing with the most prominent flavors. For example, if you have spaghetti with a tomato sauce, focus on the acidic tomato flavors. If you have a vegan bowl with veggies, tofu, and a cashew based sauce, focus on the nutty creaminess of the cashew sauces (Source). Using More specifics below:

Green Vegetables (avocados, kale, broccoli, green beans)
- Pair with sparkling or light whites
Root Vegetables (carrots, squash, pumpkin, sweet potato, potato)
- Pair with full-bodied white, aromatic white, rosé, or light red
Alliums (garlic, onion, shallots)
- Dream big here. Will pair with almost anything.
Nightshades (tomato, eggplant, bell peppers)
- Pair with aromatic white, rosé, medium red, full-bodied red
Beans (black, lentil, pinto, white)
- Pair with sparkling, rosé, light red, medium red
Fungi (Chanterelle, Crimini, Maitake, Shitake)
- Pair with full-bodied white, light red, medium red, full-bodied red
Nuts (peanut, almond, pecan, cashew)
- Pair with aromatic white, rosé, or dessert wine
Fresh Herbs(basil, cilantro, dill, mint)
- Pair with sparkling wine, light white, full-bodied white, aromatic white, rosé, light red
Pepper(Chipotle, Chili, Ancho)
- Pair with sparkling wine, aromatic white, rosé, or medium red

The vegan food and wine pairing guidelines above are meant to serve as high-level reference points for thinking through your pairing decisions. On Plant & Vine, I suggest particular varietals of wine for each recipe where a wine pairing would be appropriate. I encourage you to check out some recipes for examples of specific wine pairings.

Is Decanting Wine Necessary?

If you drink wine on a regular basis, a wine decanter is a good investment. It's easy to end up with more kitchen accessories than cabinets, but a decanter serves a truly unique value that you won't find in say, a bagel slicer. Decanting wine involves the simple act of pouring wine from its original vessel, the bottle, to a container with more breathing room.

By decanting the wine, you achieve two goals – increasing oxygen exposure and reducing sediment prior to serving.

Increasing the oxygen exposure improves taste by softening tannins, letting out any residual sulfur dioxide, releasing any sharp, volatile, or overly acidic aromas, and perhaps more importantly, letting the wine's fruit and floral aromas shine. Decanting helps wine smell and taste better, elevating an otherwise average wine experience into a great one.

Want to learn more about wine decanters? Check out the best wine decanters.

6 Wine Pairing Tips

Wine pairing tips - swirling red wine in a decanter before serving.

Rosé is delightful with almost any food pairing. If you're stressing out and don't know what to do, get a dry rosé.
Pinot Noir is an earthy, light red wine that pairs great with other earthy vegan foods. When you're eating a Portobello burger or pasta with tahini sauce, you can confidently reach for a glass of Pinot Noir.
Champagne (and other sparkling wines) aren't just for special occasions. They're exceptional palate cleaners which means they pair well with fatty dishes where you need to wake up your tongue.
When dealing with extremely vegetal culprits (asparagus, artichokes, avocado), lean into the vegetal, crisp profile of white wines like Sauvignon Blanc to complement and highlight the greenness of the dish.
If you have a heavily spiced or peppery dish, go light and sweet so you don't increase the mouth burn. Try a crisp, sweet Riesling or Gewürztraminer.
Wines should be more acidic and sweeter than the food. Otherwise, you risk the wine tasting flabby or bitter.

White Wine Pairing

White wine pairings are most common for plant-based foods, largely because old school wine pairing rules emphasized red with meat and whites with veggies. This mantra is largely outdated and it's better to focus on sweetness, acidity, and body of the wine and how it interacts with the dish. White wine is incredibly diverse, spanning from crisp or heavy to honey or lemon to bone dry or sweet. Below is an overview of main white wines and vegan food pairings:

Albariño Pairing

Body: light
Acid: high
Origin: Spain / Portugal
Flavors: lemon, grapefruit, nectarine, melon
Pairs well with these foods:Thai, Moroccan, Indian cuisine
Try it with:Vegan Burrito Bowl

Chardonnay Pairing

Body: full
Acid: medium
Origin: France
Flavors: yellow apple, starfruit, pineapple, butter, chalk
Pairs well with these foods:avocado, cheese (Brie, Gouda, Jack), butter or cream sauce dishes, squash, vegetables
Try it with:Creamy Avocado Pasta

Chenin Blanc Pairing

Body: light
Acid: high
Origin: France
Flavors: lemon, yellow apple, pear, honey, chamomile
Pairs well with these foods:apples and apple desserts, Chinese cuisine, fried foods, Mexican cuisine, salad, spicy dishes, vegetables
Try it with: Easy Vegan Falafel

Gewürztraminer Pairing

Body: medium
Acid: low
Origin: Germany and France
Flavors: lychee, rose, grapefruit, tangerine, guava
Pairs well with these foods:Asian, Indian, Thai cuisine, smoked foods, curries, ginger, aged cheese, desserts
Try it with:Vegan Fried Rice

Grüner Veltliner Pairing

Body: light
Acid: high
Origin: Austria
Flavors: yellow apple, green pear, green bean, white pepper, lime
Pairs well with these foods:Aromatic and vegetal vegetables (Asparagus), tofu, Japanese cuisine
Try it with:Kale Salad with Roasted Chickpea Croutons

Muscadet Pairing

Body: light
Acid: high
Origin: Loire, France
Flavors: lime, lemon, green apple, pear, seashell
Pairs well with these foods:pickled foods, fried foods, salad, citrus vinaigrettes

Pinot Grigio Pairing

Body: light
Acid: medium
Origin: France and Italy
Flavors: lemon, yellow apple, melon, nectarine, peach
Pairs well with these foods:salad, smoked cheese, spicy food, grilled vegetables
Try it with: Vegan Palak Paneer

Riesling Pairing

Body: light
Acid: high
Origin: Germany
Flavors: lime, green apple, beeswax, jasmine, petroleum
Pairs well with these foods: Indian, Vietnamese, and Thai cuisine, spicy foods, blue cheese, summer fruit, salad, desserts
Try it with:Banh Mi Bowl with Crispy Tofu

Sauvignon Blanc Pairing

Body: light
Acid: high
Origin: France
Flavors: gooseberry, green melon, grapefruit, grass, white peach, passionfruit
Pairs well with these foods: artichokes, asparagus, cheese (Brie, Feta, Goat), Mexican cuisine, cilantro, peppers, salad
Try it with: Sweet Potato Quinoa Salad

Soave Pairing

Body: light
Acid: high
Origin: Veneto, Italy
Flavors: preserved lemon, honeydew melon, salt, green almond
Pairs well with these foods: lentils, asparagus, goat cheese, salad, pesto, lighter pizzas
Try it with: Vegan Zucchini Bread

Viognier Pairing

Body: medium
Acid: low
Origin: Southern France
Flavors: tangerine, peach, mango, honeysuckle, rose
Pairs well with these foods: artichokes, butter and cream sauces, curries, Indian cuisine, roasted red peppers, Thai Food, mushrooms
Try it with: Tali Sauce Vegan Bowl

Red Wine Pairing

A lot of people love drinking red wine with dinner. Red wine is typically a heavier wine – fuller bodied and higher alcohol content – which pairs nicely with traditionally heavier dinner meals. Given the outdated logic that red wine only goes with meat, not everyone feels confident pairing red wine with vegan or vegetarian dishes. Take comfort in knowing that red wine pairings can span from light and fruity, bold and leathery, or velvety to crisp, which makes pairing much more straightforward than one might think. Below is an overview of main red wines and vegan food pairings:

Beaujolais Pairing

Body: light
Acid: medium to high
Origin: France
Flavors: huckleberry, raspberry, violet, soil, banana
Pairs well with these foods: cheese (goat, Brie, cheddar), pasta with light sauces, brunch, curries, mushrooms, pizza, salads, spicy dishes, roasted vegetables
Try it with:Banh Mi Bowl with Crispy Tofu

Bordeaux Blend Pairing

Body: full
Acid: medium
Origin: France
Flavors: plum, black currant, violet, graphite, cedar
Pairs well with these foods: barbecued food, tofu, aged cheese (Cheddar or Gouda)
Try it with:Mushroom Lentil Soup with Kale

Cabernet Franc Pairing

Body: medium
Acid: medium to high
Origin: France
Flavors: strawberry, roasted pepper, red plum, gravel, chili pepper
Pairs well with these foods: cabbage, eggplant, red sauce pasta, bell peppers, pizza, tomato, roasted vegetables
Try it with:Vegan Green Bean Casserole

Cabernet Sauvignon Pairing

Body: full
Acid: medium
Origin: France
Flavors: black cherry, black currant, red bell pepper, baking spices, cedar
Pairs well with these foods: cheese (Brie, Camembert, Gorgonzola), dark chocolate, veggie burgers, mint, mushroom risotto, grilled vegetables, walnuts
Try it with: Vegan Tomato Soup

Grenache Pairing

Body: medium
Acid: medium
Origin: Spain
Flavors: dried strawberry, grilled plum, grapefruit, leather, licorice
Pairs well with these foods: barbecue, eggplant, mushrooms, pizza, Moroccan cuisine, spicy dishes
Try it with:Gallo Pinto with Mango Salsa

GSM Blend Pairing (Grenache-Syrah-Mourvèdre)

Body: medium
Acid: medium to high
Origin: Côtes du Rhône, France
Flavors: raspberry, blackberry, dried green herbs, baking spices, lavender
Pairs well with these foods: Mexican cuisine, root vegetables, vegetable stew
Try it with:Vegan Baked Ziti

Malbec Pairing

Body: full
Acid: medium
Origin: Southwest France
Flavors: red plum, blueberry, vanilla, sweet tobacco, cocoa
Pairs well with these foods:barbecued foods, chili, fajitas, Indian cuisine, pizza, spicy dishes
Try it with: Moroccan Chickpea Stew

Merlot Pairing

Body: medium
Acid: medium
Origin: France
Flavors: raspberry, black cherry, sugar plum, chocolate, cedar
Pairs well with these foods: blue cheese, cranberries, grilled mushrooms, tomato sauce pasta, vegetable stew, tomato sauce
Try it with:Vegan Chocolate Chip Cookies

Montepulciano Pairing

Body: medium
Acid: medium to high
Origin: Southern Italy
Flavors: red plum, oregano, sour cherry, boysenberry, tar
Pairs well with these foods: grilled mushrooms, pasta with tomato or mushroom sauce, pizza, mushroom risotto, vegetable stews
Try it with: Vegan Baked Ziti

Nebbiolo Pairing

Body: full
Acid: high
Origin: Northern Italy
Flavors: rose, cherry, leather, clay pot, anise
Pairs well with these foods:cheese, mushrooms, tomato-based sauces
Try it with: Vegan Cream of Mushroom Soup

Pinot Noir Pairing

Body: light to medium
Acid: medium to high
Origin: France
Flavors: cranberry, cherry, raspberry, clove, mushroom
Pairs well with these foods: beets, cheese (goat, Brie, feta), eggplant, fennel, mushrooms, truffles, root vegetables
Try it with:Broccoli Cauliflower Pasta with Tahini Sauce

Sangiovese Pairing

Body: medium
Acid: high
Origin: Italy
Flavors: red currant, roasted tomato, raspberry, clay pot
Pairs well with these foods: cheese, eggplant, fresh herbs, mushrooms, pasta with tomato sauce, roasted bell peppers, pizza, zucchini, Italian cuisine
Try it with:Green Chile Vegan Mac and Cheese

Syrah Pairing

Body: full
Acid: high
Origin: France
Flavors: blueberry, plum, milk chocolate, tobacco, green peppercorn
Pairs well with these foods:barbecued foods, casseroles, cheese (Gouda, Parmesan), chili, grilled eggplant, veggie burgers with ketchup, mushrooms, rich pastas, ratatouille
Try it with: Easy Vegan Fried Rice

Tempranillo Pairing

Body: full
Acid: high
Origin: Spain
Flavors: cherry, dried fig, cedar, tobacco, dill
Pairs well with these foods:beans, cheese, lentils, roasted root vegetables, mushrooms
Try it with: Vegan Pupusas with Beans and Cheese

Touriga Nacional Pairing

Body: full
Acid: high
Origin: Portugal
Flavors: violet, blueberry, plum, mint, slate
Pairs well with these foods:cheese (Swiss, Blue, Brie), roasted cauliflower, beans, lentils
Try it with: Black Bean Bowl with Plantains

Zinfandel Pairing

Body: full
Acid: low
Origin: Croatia
Flavors: blackberry, strawberry, peach preserves, baking spices, tobacco
Pairs well with these foods: Asian cuisine, cheese (Blue, feta), eggplant, Mexican cuisine, olives, baked pastas, pizza, root vegetables, spicy dishes
Try it with: Vegan Burrito Bowl

Sparking Wine Pairing

For a long time, I thought sparkling wine was reserved only for fancy occasions. As I've learned more about wine, I've been happy to be proven wrong. Sparkling wine pairs perfectly with lots of different vegan and vegetarian dishes with its crisp lightness and palate cleansing bubbles. Below is an overview of the main sparkling wines and vegan food pairings:

Cava Pairing

Body: light
Acid: high
Origin: Spain
Flavors: quince, lime, yellow apple, pear, almond
Pairs well with these foods: barbecued foods, Chinese cuisine, desserts, fried foods, Japanese cuisine, salad, vegetarian sushi
Try it with: Vegan Buckwheat Pancakes

Champagne Pairing

Body: light
Acid: high
Origin: Champagne, France
Flavors: citrus, peach, white cherry, almond, toast
Pairs well with these foods: appetizers, asparagus, butter or cream sauces, Chinese cuisine, vegetarian curries, fried food, Indian cuisine, Japanese cuisine, mushrooms, peaches, vegetarian sushi
Try it with: Creamy Avocado Pasta

Lambrusco Pairing

Body: light
Acid: high
Origin: Northern Italy
Flavors: strawberry, cherry, rhubarb, hibiscus
Pairs well with these foods: Ricotta cheese, pasta, pizza, balsamic vinaigrette
Try it with:Green Chile Vegan Mac and Cheese

Prosecco Pairing

Body: light
Acid: high
Origin: Northern Italy
Flavors: green apple, honeydew melon, pear, honeysuckle, cream
Pairs well with these foods: Thai cuisine, Vietnamese cuisine, almonds, asparagus, Chinese cuisine, salad
Try it with:Tofu Sofritas in a Spicy Burrito Bowl

Dessert Wine Pairing

Dessert wines range from off-dry to very sweet. They can be fruity when they're young or develop nutty, honeyed, and caramel flavor profiles as they age. Below is an overview of the main sparkling wines and vegan food pairings:

Madeira Pairing

Body: full
Acid: high
Origin: Madeira Island, Portugal
Flavors: burnt caramel, walnut oil, peach, hazelnut, orange zest
Pairs well with these foods: almonds and almond desserts, bananas and banana desserts, milk chocolate, chocolate desserts, custards, pecans and pecan desserts, pumpkin desserts
Try it with:Vegan Snickerdoodles

Port Pairing

Body: full
Acid: medium
Origin: Portugal
Flavors: ripe blackberry, raspberry, cinnamon, candied apple, star anise
Pairs well with these foods: blue cheese, cherry desserts, bittersweet or dark chocolate, apples and apple desserts, nuts and nutty desserts
Try it with:Vegan Chocolate Chip Cookies

Sauternes Pairing (Noble Rot)

Body: light
Acid: high
Origin: France
Flavors: lemon curd, apricot, quince, honey, ginger
Pairs well with these foods: almonds and almond desserts, cake, custards, fruit and fruit desserts, blue cheese
Try it with: Vegan Apple Crisp

Sherry Pairing

Body: medium
Acid: high
Origin: Spain
Flavors: jackfruit, salt, preserved lemon, brazil nut, almond
Pairs well with these foods: almonds, artichoke hearts, Gouda cheese, creamy chocolate desserts, fried food, green olives, soup, tapenade

All about Vegan Wine

Wine isn't always classified as vegan or even vegetarian. Common "fining" agents used to clarify wine include: casein (milk protein), albumin (egg whites), gelatin (animal protein), and isinglass (fish bladder protein). These animal-based proteins are typically filtered out before bottling but some animal-protein particles inevitably slip through. Wines that use these fining agents are not vegan, and–depending on the original fining agent–may not be vegetarian.

Luckily, not all wines use these fining agents. Some winemakers choose clay-based fining agents or activated charcoal to create their wines, which guarantees that they're vegetarian and vegan-friendly. Additionally, some winemakers also allow their wines to self-settle for a longer period of time so they can naturally clarify, rather than introducing a fining agent. Both of these options work for vegetarians and vegans.

Unfortunately, wine labels are not required by US law to disclose: if they're vegan or vegetarian, what ingredients are used, or how they were clarified. There is intense debate in legislative circles around ingredient labeling in wine and beer, so as the public continues to demand transparency, I would anticipate this law will evolve. Some winemakers are choosing to voluntarily include this information but the vast majority do not label ingredients yet.

So, how can you tell if wine is vegan? Speaking candidly, it can be challenging. I recommend consulting with your local or favorite wine shops, doing a quick Google search of your favorite vineyards and potential purchases, and consulting the Barnivore . The Barnivore is a comprehensive database that covers vegan wine, beer, and liquor. Lastly, if you find exceptional vegan wines, spread the word! The more that wine shops and winemakers hear customers demand for ingredient labeling and vegan wines, the more likely that they are to start producing wines that everyone can drink.

Final Thoughts on Wine Pairing

Pairing wine with vegan (or vegetarian) food is an art, not a science. There are no right answers. Good wine pairings are about what you like — not what Plant & Vine, your local sommelier, or a wine club recommends. I'm here to encourage you to learn about wine and to get you excited about trying different combinations that will help you figure out what you like. I also recognize that not everyone has the time or passion to turn wine pairings into a personal art, so I'm also here to take the work off you and point you in the right direction. I would love to hear about your successes (and even any fumblings along the way) as you explore the world of wine pairing.

If you want to take your wine knowledge to the next level, check out my recommended wine drinker books. If you're drinking wine regularly but not decanting it and want to learn more, check out my best wine decanter guide.

Wine and Champagne in a Whole Food Plant Based Diet

Source: https://www.plantandvine.com/wine-pairing-guide-for-vegan-and-vegetarian-food/