Wine and ratatouille: 3 perfect pairings

Celebrating the Arrival of Summer with a Provençal Ratatouille and Wine Pairings

As the sunny days arrive, there’s no better way to celebrate than with indulgent wine tastings paired with sun-drenched dishes! Why not start with a classic Provençal ratatouille?

With its combination of eggplant, tomatoes, marinated peppers, zucchini, thyme, and olive oil, ratatouille embodies the essence of summer. However, the task of pairing it with a wine can be challenging due to the bitterness of the eggplant, the acidity of the tomatoes, and the sweet softness of the zucchini. Fortunately, there are great options across three wine categories: red, white, and rosé.

Like Pairs with Like

You might be thinking, how can one talk about Provençal ratatouille without automatically linking it to a rosé from Provence? You’re absolutely right. As the famous saying goes, "like attracts like," and this is true for both culinary specialties and regional wines. For a Provençal ratatouille, we suggest a rosé from Côtes de Provence or Bandol made from Syrah or Grenache. These wines' fruity notes and fresh palate will complement the dish beautifully.

Our Suggestion:

Domaine de la Janasse - Côtes de Provence Rosé

• Varietal: Grenache, Syrah
• Color: Pale pink
• Aromas: Red berries, citrus
• Palate: Fresh, fruity, balanced

Avoid Highly Tannic Wines

But as the winemaker Christian Raimont from Domaine d’Éole wisely points out, "Provence isn’t just rosé!" There are also red wines. Why not try some round and fruity reds from the southern regions made from Carignan or Syrah? However, remember that the bitterness of the eggplant and the aromatic persistence of the onion can overpower the palate. Therefore, avoid overly tannic wines and opt for juicy reds with silky tannins, such as a Côtes de Provence or a Côtes du Rhône Village.

Our Suggestion:

Domaine de la Mordorée - Côtes du Rhône Village

• Varietal: Grenache, Syrah
• Color: Deep ruby
• Aromas: Black fruits, spices
• Palate: Juicy, smooth tannins

Freshness and Finesse

Lastly, pairing ratatouille with white wine is far from absurd, provided you choose wines from the south, preferably made from Clairette or Rolle, two white grape varieties commonly used in the region. The wine should be dry, fine, fresh, and light to counterbalance the bitterness of the eggplants and complement the tender texture of the zucchinis. Consider trying a Cassis, Bandol, or Côtes de Provence.

Our Suggestion:

Domaine Bunan - Bandol Blanc

• Varietal: Clairette, Rolle
• Color: Golden yellow
• Aromas: Citrus, white flowers
• Palate: Crisp, elegant, minerally

Enjoy your Provençal ratatouille with these perfect wine pairings and savor the flavors of summer!

FAQ - Wine and ratatouille

What wine should I serve with ratatouille?

Three colours work, as long as you stay with southern wines. A Provence rosé is the easiest match. A light red with soft tannins or a dry, fresh white also pair very well with the dish.

Does a Provence rosé go with ratatouille?

Yes, it is the most natural regional match. A Côtes de Provence or a Bandol made from grenache or syrah brings fruit and freshness, which highlights the Provençal vegetables without overpowering them.

Can you drink red wine with ratatouille?

Yes, but choose a fleshy southern red with silky tannins, such as a Côtes du Rhône Villages. Avoid very tannic wines, since the bitterness of the eggplant and the onion quickly take over the palate.

Which white wine pairs with ratatouille?

A dry, fine and light white made from clairette or rolle, two Mediterranean grapes. Its freshness balances the bitterness of the eggplant and suits the tender texture of the zucchini. A Cassis or white Bandol works well.

What temperature should I serve rosé with ratatouille?

Serve the rosé well chilled, around 8 to 10 °C, to keep its fruity notes. A white is served at a similar temperature, while a light red is best kept cool, around 14 to 15 °C.