When vegetables are roasted, they lose their plant-like flavors, becoming sweet and almost decadent. Here are four wines to pair, depending on which veggies you roast.

October 22, 2014

When vegetables are roasted, they lose their plant-like flavors, becoming sweet and almost decadent. Here are four wines to pair, depending on which veggies you roast.

Brussels sprouts and broccoli. Even when roasted, these cruciferous vegetables have a slightly green flavor, so pairing them can be tricky. White Bordeaux is a good pick—it’s usually made from grassy Sauvignon Blanc and honeyed Chenin Blanc. Try the 2013 Château La Rame Bordeaux Blanc.

Squash, carrots, cauliflower and parsnips. Chenin Blanc can have a rich texture that’s terrific with these sweet caramelized vegetables. If you’re open to off-dry wines, try the 2012 Philippe Thierry Tuffeau. If you prefer a dry wine, go for the 2011 Vincent Raimbault Bel Air.

Tomatoes. Slow-roasted tomatoes become candy-like, retaining just a little bit of their natural tartness. Try them with a dark-fruited rosé, like the 2013 Muri-Gries Lagrein Rosato.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn

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