While sipping on wine and watching a Pixar movie about a French rat chef is not a bad idea, in this article we are actually discussing the classic Provençal vegetable stew.
Ratatouille is a stew that originates from Nice in Southern France. The traditional components in this dish are eggplant, zucchini, and tomatoes, with complementary peppers, onions, and regional herbs.
Wine Characteristics To Pair With Ratatouille
|Sweetness||Dry to Off-Dry|
|Tannins||Medium to Medium –|
|Body||Medium to Full|
|Notes||Fruity \ Rich|
Although the ingredients may change slightly depending on the preparation, the main traits of the dish will be acidity from the tomatoes, bitterness from the eggplant, notes of pepper from the peppers.
Therefore, you want to consider the acid and tannin levels of the wine, as too high of either may clash with the acidity of the tomatoes and leave the meal tasting metallic and the wine seeming harsh.
A sweet wine may enhance the bitterness of the eggplant, a main ingredient of the dish, so you’ll want to turn to a dry to off-dry selection here. You also want to match the body of the meal to the body of the wine and, finally, a rich and fruity wine can elevate the herbal nature of the meal.
Best Red Wine To Pair With Ratatouille
Southern Rhône GSM. These wines are a blend of Grenache, Syrah, and Mourvèdre. They are known for their complex flavor profile and are one of the top Red Blends in the world. The Medium to Medium + body of these wines and red fruit flavors work well with this dish.
Châteauneuf-du-Pape. This Rhône Valley Appellation, CDP is known for its full body and garrigue. The Medium+ tannins of CDP and bursts of plum and raspberry play well with the hearty vegetable flavors of the Ratatouille.
Chianti Classico. A medium body, acidic wine that is well balanced with its tannins, this fruity and herbal selection may truly elevate this meal. The acidity of these wines really holds its own with the natural acidity of the tomatoes.
Bandol (Aged). While Provence is mainly known for its Rosé wines, the Bandol Region of Provence is known for its Reds. A blend, like the GSM above, but consists mainly of Mourvèdre. They have a solid profile of black fruit and spice but can be quite tannic in their youth. With some age, however, they open up and the tannins can become quite smooth.
Best White Wine To Pair With Ratatouille
Albariño. An acidic varietal, the rich stone fruit flavors and grassy notes pair well with vegetable-heavy dishes. The lighter body is offset by its higher acidity.
Grüner Veltliner. Bringing high acid and medium body to the party, this herbaceousness offering complements the herbs and vegetables of Ratatouille. The finish of pepper and spice notes would work well here.
Vermentino. A main blending grape of Provençal Rosés, this medium body and medium+ acid, offers a substantial flavor depth. The herbal notes are very complementary to the herbs used in the dish.
Sauvignon Blanc. When we think of dry, acidic whites, no list would be complete without Sauvignon Blanc. The acidity with the grassy, herbal notes would cleanse the palate between bites and marry well with the vegetables and herbs in the dish.
Best Wines To Pair With Ratatouille
We would be remiss if we didn’t offer a classic, regional offering here. For that, we would turn to a Provençal Rosé. These dry, medium acid wines with high minerality are an excellent option for this summer Provençal staple dish. Balancing the acidity and body from the vegetables key to a successful pairing for Ratatouille. Here are some other fine choices to drink with your meal.
- Provençal Rosé
- Souther Rhône GSM or CDP
- Grüner Veltliner
- Sauvignon Blanc
- Chianti Classico