Grilled vegetables can be combined with white, rosé and red wine. If you go for white, take a full, sturdy white wine. An alternative is a light red wine. But the most beautiful combination is probably a nice, ripe rosé.
That rosé may well have a little sweetness. It is important that it is a somewhat firm and ripe specimen. You can find them in the French Provence, for example. With a white wine you can think of a wood-matured wine. If you like to drink a red wine with grilled vegetables, we advise you to choose a not too heavy red wine without pronounced tannins.
2017 | South Africa | Breedekloof
South African red from Cinsault grapes. Has its own character. Light red and fresh. Exuberant Christmas fruit, spice and tannin in the aftertaste.
2025 | Austria | Wachau
Understated beauty. Delicate with finesse, without shouting for a moment. That is the class of the famous Emmerich Knoll.
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