Which Wine Pairs Well With Ratatouille?

Ratatouille is the Provençal dish par excellence. 'Ratatouille', which means “stew” in Patois, Provençal dialect, originated in the county of Nice. This colourful dish is the very image of its region, with its pronounced aromas and flavours. It calls to mind hot summer days, Provençal markets and intoxicating aromas. Although there is no strict recipe, this sunny dish is made with regional and seasonal vegetables: aubergines, courgettes, peppers, tomatoes, garlic and onions. The seasoning is made up of aromatic herbs such as thyme, rosemary, savory and oregano; a mixture well known as herbes de Provence. Although there are two schools of thought as to how to cook the vegetables: together or separately, this dish calls for a good olive oil, which will also bring its flavours to the whole.

In Côtes de Provence, Vinatis suggests this cuvée from Château Sainte-Croix, whose power and elegance form a perfect balance.

Red wine lovers opt for a fruity and generous wine to pair with your ratatouille. Pay attention however when selecting the wine, because pairing red wine with ratatouille can be tricky, each of the ingredients that make this typical Provencal dish bring flavours that need to be taken into consideration when choosing the wine. Tomato brings some acidity, aubergine bitterness, a cooked sweet pepper peppery notes, courgette sweetness, whereas garlic and onion bring aromatic persistance. In addition to these flavours there is also the aromatic power of thyme and olive oil to consider. A dish well concentrated in vegetable aromas doesn't facilitate the pairing with red wines. The tannins of the red wines can in fact increase the bitterness and acidity of the vegetables and herbs and make the wine seem harsh and unpleasant. Therefore the wines with silky tannins and aged for around 3 to 5 years are ideal. When ratatouille is served with meat, it pairs best with red wine! The tannins of the red wine match well with the animal protein. To continue with the idea of regional pairing, choose your wine from the southeastern France. The appellations Bandol, Coteaux d'Aix-en-Provence, Côtes de Provence, Cassis and Costières de Nìmes are great options.

In order to have some freshness to cope with the hot summer days, why not pair ratatouille with a glass of white wine! If rosé and red wines are considered great pairings, white wine can also be an interesting option. Choose a dry and fresh wine with a generous finish. Regional pairings are also favoured thanks to the grape varieties with higher alcohol content that bring structure and substance to the wine. That is the case of Clairette and Rolle varieties, both of them frequently used in the white wine blends from southeastern France. Opt for the cuvées from the appellation of Cassis, Bandol or Côtes de Provence.