Pinot Noir is an excellent wine to pair with vegan dishes, particularly those that highlight the natural flavours of vegetables. Its delicate fruit, earthy qualities, and bright acidity make it versatile enough to complement a wide range of plant-based dishes. And asparagus and aubergine (egg plant) are included in this list, which is most fortunate as David is a dab hand at growing them!

Mushroom or Truffle-Based Dishes
Mushrooms and truffles, with their deep umami flavours, are a perfect match for Pinot Noir’s earthy profile. The wine’s subtle notes of forest floor, dried leaves, and mushrooms enhance the natural richness of these ingredients, while the delicate red fruit flavours provide a beautiful contrast. Whether in a mushroom or a truffle-infused dish, Pinot Noir elevates the umami intensity while keeping the overall pairing balanced.

Seaweed, Brussel Sprouts, Broccoli, & Kale
The acidity and minerality of Pinot Noir make it a great partner for dense, green vegetables like seaweed, Brussels sprouts, broccoli, and kale (give kale a chance, it’s a good vegetable!). Although these vegetables can have a slightly bitter edge, the wine’s bright acidity cuts through and balances that bitterness, adding complexity and freshness to the dish. The subtle fruit and earthy notes can also bring out the sweetness in roasted or sautéed Brussels sprouts (my favourite) and kale, creating a dynamic and rather satisfying pairing.

Root Vegetables (Beetroot & Onions)
Root vegetables like beetroot and onions have a natural sweetness and earthy depth that pair harmoniously with Pinot Noir’s delicate red fruit and subtle spice notes. The wine’s soft tannins and bright acidity complement the rich, roasted flavors of these vegetables, making each bite feel lighter and more refreshing. Roasted beetroot’s slightly sweet, earthy tones are enhanced by the wine’s fruity character, while caramelized onions’ savoury sweetness pairs beautifully with Pinot’s silky texture.

Tomatoes, Asparagus, & Aubergine
Pinot Noir’s vibrant acidity is a perfect match for the natural acidity of tomatoes and the savoury qualities of asparagus and aubergine, (David’s green fingers!) The wine’s lively red fruit flavours complement the tangy-ness of tomatoes, while its earthier notes highlight the depth of roasted aubergine. Asparagus, with its grassy, slightly bitter character, benefits from the wine’s bright acidity and mineral backbone, which add a refreshing balance to the dish. Grilled or roasted aubergine pairs especially well with Pinot Noir’s soft tannins and fruit-forward profile, enhancing the vegetable’s smoky, savoury qualities.

Other Vegan Dishes
Pinot Noir’s versatility also extends to dishes like roasted cauliflower, grilled marrow (zucchini for some), and grain-based salads. Its light body and balanced structure make it a go-to choice for a wide variety of plant-based meals, enhancing the flavours of both subtle and robust ingredients.

Pinot Noir shines with vegan dishes as it elevates the natural flavours of vegetables and plant-based ingredients, offering a range of pairing possibilities from earthy mushrooms to tangy tomatoes and savoury aubergine.