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Ratatouille Wine Pairings


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Ratatouille's rich and varied flavors are best complemented by wines that balance its complexity and enhance its components. Provence rosé, Grüner Veltliner, Chianti Classico, and Rose d'Anjou are excellent choices to pair with this classic French dish.

Best wine pairings with Ratatouille

A rosé from Provence pairs beautifully with ratatouille. The delicate fruity notes and subtle minerality of this rosé complement the medley of vegetables in the dish. The freshness of the wine enhances the flavors of the tomatoes, zucchini, and eggplant, while its light body ensures that it doesn't overpower the dish. This wine's versatility with food makes it an excellent match for the varied textures and tastes in ratatouille.

Grüner Veltliner from Austria is another excellent choice for ratatouille. This white wine's light, citrusy, and peppery notes work well with the savory and slightly sweet elements of the dish. The refreshing acidity of Grüner Veltliner cuts through the richness of the olive oil and balances the sweetness of the bell peppers. The wine's subtle spiciness complements the dish's herbal components like thyme and basil.

Chianti Classico from Italy makes an interesting pairing with ratatouille. The red cherry and plum flavors, along with herbal notes, align well with the dish's ingredients. The wine's acidity balances the tomato-based sauce, while its earthy hints enhance the rustic character of the vegetables. The spice in Chianti Classico also adds an extra layer of complexity to the dish.

A less common pairing for Ratatouille

Rose d’Anjou is a less typical but delightful pairing for ratatouille. This rosé from the Loire Valley offers vibrant berry fruit and fresh floral notes that brighten the dish. The wine's smooth and supple texture aligns with the ratatouille's tender vegetables. The lively blend of black grapes provides a refreshing contrast to the savory elements of the dish, making each bite more enjoyable.

What wine goes with Ratatouille?

Ratatouille, a classic French Provençal dish, features a medley of summer vegetables like tomatoes, zucchini, eggplant, and bell peppers, cooked with olive oil and herbs. This dish, known for its rich flavors and varied textures, pairs well with wines that can complement its complexity without overwhelming it. A rosé from Provence enhances the freshness and subtlety of the vegetables, while Grüner Veltliner from Austria brings a refreshing citrus and peppery profile that balances the dish's richness. Chianti Classico offers red fruit and herbal notes that align well with the tomato-based sauce and earthy vegetables. For a less common option, Rose d'Anjou adds vibrant berry and floral notes, providing a refreshing contrast to the savory elements.

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