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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