Eggplant parmesan is a comforting Italian dish, made from breadcrumbed slices of eggplant (also called aubergine, depending on where you are from) covered in melted cheese and marinara sauce. It is similar to a vegetarian version of lasagna and is not too heavy, so medium-bodied wines are the way to go, to avoid overpowering the eggplant. Red and white wines are both great options, which we will now explore.
Wine Characteristics To Pair With Eggplant Parmesan
| Characteristic | Detail |
| Sweetness | Dry |
| Acidity | High |
| Tannins | Smooth |
| Body | Medium |
| Tasting Notes | Rich fruit flavors, crisp acidity and pungent herbal notes |
As this is a dish rich in acidic tomatoes, the general rule is to try and find a wine with good acidity levels. Another good suggestion is to stick with medium-bodied wines, without too many tannins, so as to not overpower the subtle vegetable flavors in the dish.
Best Red Wine To Drink With Eggplant Parmesan
For pairing red wine with eggplant parmesan, think Italian, and think of low-tannin options with herbal notes. While Italian wines are stereotyped as being quite tannic and bold, there are a few lighter options you can consider.
Sangiovese
Sangiovese wines are an easy choice, as they bring some delicious herbal notes that are just perfect with Italian food. Stick to medium-bodied expressions of this varietal, such as Chianti and Rosso di Montalcino. They are both acidic enough to cut through the copious amounts of cheese in the dish, but not so tannic that they will overpower the delicate flavors of breadcrumbed eggplant. These are also generally well-structured wines, which will enhance the dish by providing some firmness and sharpness.
Barbera
Barbera is packed with tangy fruit flavors, and is very low on tannins for red wine. It also contains some distinctive earthy qualities, almost as if it was made for pairing with tomato-rich vegetable dishes. It is easy to drink and very food-friendly, but high enough in acid to match the tomato and cut through fatty cheeses. It’s difficult to find anything better than Barbera for eggplant parmesan.
Montepulciano
Although it is much higher in tannin levels than Barbera, Montepulciano D’Abruzzo is a great option to have. It is medium-bodied, high in acid and juicy in the mouth, so it ticks all of the right boxes for a dream pairing. It goes famously well with pizza, and eggplant parmesan has many of the same qualities. Montepulciano even contains some notes of oregano, which will beautifully complement the marinara sauce.
Gamay
Perhaps better known by the region of Beaujolais, this medium-bodied red is a delicious pairing, though it does stray outside of Italy. It is light in tannins, but shows fresh acidity, ideal for cutting through the cheese and tomato sauce. It’s earthy, mushroomy and smokey qualities will complement the eggplant beautifully while contrasting nicely with the rest of the dish. Above all, it is fun, versatile and extremely food-friendly.
Best White Wine To Drink With Eggplant Parmesan
When pairing white wines with this dish, you will have the luxury of considering some fuller-bodied options. Without the presence of tannins, you won’t have to worry too much about overpowering the eggplant parmesan and can focus on finding a wine with good acidity and the right flavor profile.
Chardonnay
With Chardonnay, you will be looking more specifically for unoaked Chardonnay, without oaky and buttery flavors. These wines can have a stunning amount of acidity, complementing tart marinara sauces and cutting through layers of cheese. Chardonnay is medium-bodied, so its juicy mouthfeel will just be delicious along with a comforting eggplant parmesan.
Sauvignon Blanc
If you’re seeking more herbal notes, Sauvignon Blanc is the way to go. It contains all the elements that you need – good acidity and freshness, as well as a touch of vegetation. It can often contain notes of asparagus, and freshly cut grass, complementing the herbs that are already in the marinara sauce. You can go for a more delicate French Sauvignon Blanc, or a more vibrant offering from New Zealand. Both choices will suit eggplant parmesan, and it’s really down to personal preference.
Pairing Wine With Eggplant Parmesan Prepared Different Ways
Eggplant parmesan can be made in two ways – baking or frying. The wine you choose can vary slightly depending on how the dish is made, so it’s worth taking it into consideration.
Pan-Fried Eggplant Parmesan
The main difference between pan-fried and baked eggplant parmesan is the amount of oil used in the preparation. Pan-fried needs some more oil so it doesn’t stick, resulting in a slightly fattier, heavier dish. All that means is that you definitely need a high-acid, cooler-climate wine with pan-fried eggplant parmesan. For example, consider choosing a French Sauvignon Blanc over one from New Zealand, or a Chianti over a Rosso di Montalcino.
Baked Eggplant Parmesan
The baked version of eggplant parmesan can be delightfully crisp, and less heavy than its counterpart. Stick with sharp whites, like Chardonnay or Sauvignon Blanc, or light to medium-bodied reds, like Barbera or Beaujolais.
Best Wine To Drink With Eggplant Parmesan
With eggplant parmesan, it’s best to stick to wines with good acidity, low tannins, and some earthy or herbal undertones. These are your best options:
- Barbera
- Chianti/Chianti Classico
- Sauvignon Blanc
- Gamay
- Chardonnay
