Wine

Root vegetables can be paired with a variety of wines, depending on the dish they are used in. For sweet potatoes, try a rich Chardonnay from Australia or Sicily, or a Viognier. Red wines that can work well with sweet potatoes include fruity Grenache or Grenache-based blends from Australia or the US, or fruity Merlot. Butternut squash and pumpkin can be paired with citric, dry whites in soups, and with Californian Chardonnay, Pinot Gris, or Viognier in baked dishes. Parsnips can also be paired with Viognier. Eggplant is a versatile vegetable that can be paired with a range of bold whites and reds, including Primitivo and Sangiovese. Cold eggplant dishes such as baba ganoush are better with a light red or rosé. Cauliflower, which is a member of the brassica family, is generally very wine-friendly and can be paired with a variety of the wines mentioned above. Potatoes, as a blank canvas ingredient, can be paired with any wine, but consider roasting potatoes in wine and finishing the bottle while eating them. Some top choices for pairing with root vegetables include Viognier from Paso Robles in the US, Primitivo from Salento IGT in Italy, and Pinot Gris from Marlborough in New Zealand.