Vegetarian

Roasted root vegetables

Roasting turns vegetables sweet and savoury at once, which moves them out of crisp-white territory and toward grip.

Medium-bodied red

Classic

Balanced reds with moderate tannin and savoury, red-to-dark fruit character.

Caramelised sweetness from roasting meets savoury red fruit and soft tannin.

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Serve 14–17 °C

Solid

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Texture and a little oak match the browning without overwhelming the vegetables.

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Serve 10–13 °C

Solid

White grapes fermented on their skins, giving tannin, texture, and amber colour.

Caramelised, earthy vegetables meet a wine with savoury depth and grip rather than simple fruit.

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Serve 12–15 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.