Pairing vegetarian dishes with wine can seem intimidating, especially when most wine and food guides focus on pairings involving either meat or fish being the key ingredient. But the same concepts apply when looking to compliment and bring out the best in each dish. You have to think about the natural fats, oil dressing, acidity, texture, sweetness, tartness, temperature and flavours - all play a crucial role in pairing vegetarian cuisine with wine.
The key component to an enjoyable pairing is looking to match the food’s intrinsic qualities with the wine’s characteristics, style and winemaking (i.e. use of oak). You know when you have a winning combination, when all the characters mold into each other and hidden flavours dance on the taste-buds - your palate is then cleansed and refreshed, ready for the next bite.
In some dishes it can be difficult to pinpoint the main vegetable(s) that match specific wines; therefore, pairing vegetarian dishes with wine according to the intensity of the herbs, spices, dressing and sauces used - is the best way of achieving a delicious combination. In general, bright, light to medium weight white wines (and some light-bodied reds) go well with simple citrus, olive oil or cream sauces, peanut sauce, yellow coconut curry and various ethnic cuisine. Medium weight red wines pair well with tomato-based sauces, wine and herb sauces, salsas, mild barbecue sauces and even teriyaki sauce.
The following wine and vegetarian suggestions are simply starting points. As there are so many different wines in the world - and variations to prepare, cook and serve vegetarian cuisine - enjoy the journey.

Spinach Dumplings:
You are looking to compliment the subtle spinach flavours, plus also match the cooking peanut oil in the thin dumpling pouches and the flavours of the other herbs and seasoning.
So you need a bright, crisp wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
White Wines:
A young, bright Sauvignon Blanc, crisp off-dry Riesling, Pinot Grigio, Albariño, Chenin Blanc, Viognier and even a Prosecco.
Red Wines:
Difficult to match, as most red wines will over power the subtle spinach characters, though a Rosé can pair on occasions.
 
Oven Roasted Aubergines & Tomatoes:
You are looking to compliment the primary roasted aubergine flavours, and also match the natural fats and cooking oils in the dish along with the sweet cherry tomato flavours and the other herbs and olive oil dressing. So you need a bright, crisp wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
White Wines:
A young, bright Vernaccia, a crisp lively Sauvignon Blanc, a dry Grüner Veltliner, and an unoaked Chardonnay.
Red Wines:
Fuller style, tannic reds can over power the flavours, though a Rosé, light Pinot Noir and a young Crianza can pair well.
 
Stuffed Red Peppers:
You are looking to compliment the lively pepper flavours, plus also match the natural oils in the skins and the flavours in the stuffing ingredients, herbs and seasoning.
So you need a lively, crisp wine, with lifted fruit notes, light in weight and good acidity to release the bright flavours.
White Wines:
A young, bright Sauvignon Blanc, Grüner Veltliner, a lighter style Pinot Gris, and a off-dry young Riesling.
Red Wines:
Difficult to pair fuller reds, as they will over power the peppers, though a Rosé, lighter Pinot Noir, and a Merlot and Malbec.
 
Ricotta & Spinach Lasagna:
You are looking to compliment the subtle flavours and texture of the ricotta cheese and diced spinach, the thin layers of pasta and the binding sauce along with the olive oil, herbs and seasoning. So you need a bright, lively wine, with clean fruit notes, light in weight and good acidity to release the subtle flavours.
White Wines:
A young Albariño, a crisp Sauvignon Blanc, Pinot Grigio, classic Vouvray and an unoaked Chardonnay.
Red Wines:
Some fuller reds will over power the dish, though a Rosé, lighter style Pinot Noir, and Rhône red blends can pair on occasions.
 
Spinach Quiche:
You are looking to compliment the creamy spinach flavours, plus also match the texture in the pastry and flavours in the cooked eggs other herbs and seasoning.
So you need a bright, lively wine, with good fruit notes, light in weight and good acidity to release the flavours.
White Wines:
A young, bright dry style Sauvignon Blanc, Vouvray, Grüner Veltliner and an unoaked and lightly oaked Chardonnay.
Red Wines:
Can be difficult to match the egg flavours, though a light Pinot Noir, Rioja and a Valpolicella can pair on occasions.
 
Roast Pumpkin & Spinach Pasta:
You are looking to compliment the sweet pumpkin, spinach leaves and onion flavours, plus match the subtle oil dressing on the pasta and the flavours in the herbs and seasoning and grated parmesan. So you need a bright, crisp wine, with clean fruit notes, light in weight and subtle acidity to release the flavours.
White Wines:
A young Sancerre, dry (part oak) Sauvignon Blanc, Grüner Veltliner, Pinot Gris and an unoaked Chardonnay.
Red Wines:
Some fuller red wines can over power the flavours, a Rosé, medium style Pinot Noir, Grenache/ Syrah wines can pair well.
 
Mixed Cherry Tomatoes, Feta & Herb Pizza:
You are looking to compliment the subtle acid notes and sweet notes in the mixed cherry tomatoes grilled in the pizza oven, plus pairing with the crispy base, feta and sliced herbs, seasoning and olive dressing. So you need a bright, lively wine, with clean fruit notes, light in weight and good acidity to release the flavours.
White Wines:
A young, bright dry Sauvignon Blanc, Pinot Blanc, Grüner Veltliner, Pinot Gris and unoaked Chardonnay.
Red Wines:
Difficult to match as fuller red wines can over power, though a Rosé, Gamay Noir, light Pinot Noir, Grenache/Syrah blend.
 
Vegetarian Curry:
You are looking to compliment the cooked courgettes, cauliflower flavours and texture, along with the coconut curry sauce flavours and  the other herbs and seasoning. So you need a ripe, engaging wine, with lifted fruit flavours, light to medium in weight and mild acidity to release the flavours - and slightly sooth the palate depending on the spice.
White Wines:
A young, bright Pinot Gris, ripe Grüner Veltliner, Gewürztraminer and an unoaked or lightly oaked ripe Chardonnay.
Red Wines:
Full, tannic red wines can over power and clash with some curry's, though a ripe Pinot Noir, a soft Merlot or Malbec can pair.
 
Grilled Aubergine Rolls:
You are looking to compliment the char-grilled aubergine flavours, natural oils and texture, plus the mixed flavours of the filling of couscous, and thinly cut vegetables and other herbs, seasoning and dressing. So you need a bright, lively wine, with ripe fruit notes, light in weight and good acidity to release the mixed flavours.
White Wines:
A young, bright off-dry Sauvignon Blanc, Vouvray, Grüner Veltliner, Pinot Gris and a lightly oaked Chardonnay.
Red Wines:
Fuller red wines can over power the flavours, though a medium Pinot Noir, Gamay, Light Rioja and mild Rhône Valley reds.
 
Chickpea Patty & Avocado Burger:
You are looking to compliment the chickpea patty and avocado flavours, plus also match the cooking oil used along with the sliced onion and green leaf flavours and any herb dressing. So you need a bright, crisp wine, with ripe fruit flavours, light to medium in weight and subtle acidity to release the fuller flavours.
White Wines:
A full style Grüner Veltliner, aged Vouvray, ripe Pinot Gris, an unoaked and lightly oaked Chardonnay.
Red Wines:
Fuller style red wines can over power the flavours, though a light-to-medium Pinot Noir, Merlot and Malbec can pair well.
 
Walnut & Pesto Pasta:
You are looking to compliment the roasted walnuts and bright pesto flavours, along with matching the texture and flavours of the pasts and the other herbs and seasoning used to dress the dish. So you need a bright, full flavoured wine, light to medium in weight and subtle acidity to release the bright flavours.
White Wines:
A bright nicely balanced Fume Blanc, Grüner Veltliner, Pinot Gris, along with unoaked and lightly oaked Chardonnay.
Red Wines:
Fuller style red wines will over power the subtle flavours, a light Pinot Noir, Rioja and Valpolicella.
 
Grilled Aubergine & Lentil Stack:
You are looking to compliment the grilled aubergine flavours, plus pair the natural fats and oils released during in the cooking, the lentils, tomato flavours and the other herbs and seasoning and olive oil. So you need a bright, ripe fruit flavours, medium in weight and good acidity and subtle tannins to release the soft flavours.
White Wines:
A youthful Fume Blanc, ripe Grüner Veltliner, Pinot Gris and a lightly oaked Chardonnay.
Red Wines:
Fuller style red wines can over power the flavours, though a Beaujolais, light style Pinot Noir, Merlot and Malbec can pair well.
 
Wild Mushroom Pasta:
You are looking to compliment the earthy mushroom flavours, along with the texture and flavours in the al dente fettuccine and the wine sauce and other herbs, seasoning and finely grated parmesan. So you need a vibrant wine with lifted ripe fruit notes, medium weight and with subtle tannins to release the flavours.
White Wines:
A fuller style, or an aged Grüner Veltliner, an oaked or barrel fermented Chardonnay.
Red Wines:
A medium to fuller style Pinot Noir, Rioja Crianza, soft Rhône Valley reds, and a Classic Chianti DOC.