The short answer: a dry, pale rosé, or a light red served cool. Provence rosé and Gamay are both excellent with a tray of roast vegetables.
Why it works
Roasting brings out the natural sugars in vegetables. Peppers, courgettes, aubergines, onions and squash turn sweet, soft and lightly charred.
A dry rosé has red-fruit flavours, fresh acidity and almost no tannin. It matches the sweetness without feeling heavy, and the herbs often used, thyme and rosemary, suit it perfectly.
Our bottle
Château Miraval Côtes de Provence Rosé (about €19). A famous Provence château, made with the Perrin family of Beaucastel. Pale, dry and delicate.
Match the wine to the vegetables
- Mediterranean mix with herbs: Provence rosé.
- Root vegetables like carrot, parsnip, beetroot: a light Pinot Noir.
- Squash and pumpkin: a rich white like Alsace Pinot Gris.
- With feta or halloumi: a crisp Greek Assyrtiko.
- With harissa or chilli: an off-dry Riesling.
Watch out for
Heavy, oaky reds. Their tannins can taste bitter with the charred edges.
Serve it right
Rosé at 10–12 °C, not ice-cold. A light red like Gamay at 12–14 °C.
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Photo: Gloria Cabada-Leman, CC BY 2.0, via Wikimedia Commons
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.