Ratatouille is a Provençal stew of eggplant, zucchini, peppers, tomato and herbs — savoury, summery and gently sweet from the slow-cooked vegetables. Its tomato acidity, herbs and silky vegetables pair best with medium-bodied, savoury reds and dry rosé from the south of France, whose acidity matches the tomato and garrigue spice echoes the herbs. A Provençal rosé is a natural, while a Grenache-based red suits a heartier version. The wine should be fresh and herbal; high acidity and Mediterranean character flatter this vegetable-forward dish.
Our sommelier's picks
Save to PinterestDry rosé
8–10°C (46–50°F)Grenache · Provence, France
A Provençal rosé is the regional, natural match, its fresh red fruit and acidity flattering the herby vegetables.
Affordable and summery.
Herbal Mediterranean red
15–17°C (59–63°F)Grenache · Southern Rhône, France
Grenache's warm fruit and garrigue spice echo the herbs and suit a heartier ratatouille.
Côtes du Rhône is reliable.
Savoury Italian red
16–18°C (60–64°F)Sangiovese · Tuscany, Italy
Sangiovese's acidity matches the tomato and its savoury cherry flatters the vegetables.
Everyday Chianti is affordable.
Crisp southern white
8–11°C (46–52°F)Vermentino · Provence, France
A zesty, herbal white refreshes against the silky, herb-laced vegetables.
Great value coastal white.
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Questions about pairing Ratatouille
What wine pairs with ratatouille?
Provençal rosé or a savoury, medium-bodied red like Grenache — their acidity matches the tomato and their herbal character echoes the garrigue herbs.
Red, white or rosé with ratatouille?
All work — a dry rosé is the classic Provençal match, a Grenache red suits heartier versions, and a herbal white refreshes.
Why a southern French wine?
Provence and the southern Rhône grew up alongside the dish, and their herbal, fresh wines echo its Mediterranean flavours.