Summer vegetable highlight – wine and food in Mediterranean harmony
Wine with food is the perfect motto for this summery, light Loire-style ratatouille, which combines the traditions of southern France with the flavors of the Loire. Wine and food merge here to create a culinary experience: fresh zucchinis, eggplants, colorful peppers, sun-ripened tomatoes, red onions and tender fennel are slow-cooked in the best olive oil, retaining their bite and color. Fragrant herbs, a hint of garlic and fine olives give ratatouille its unmistakable Mediterranean character. Whether as a vegetarian main course, summer lunch or aromatic side dish – in combination with a Loire Sauvignon Blanc, this dish becomes a feast for all the senses, bringing uncomplicated enjoyment and lightness to the plate.
Ideal wine pairing: Sancerre Blanc AOC (Sauvignon Blanc, Loire, France)
Sancerre Blanc AOC is the perfect accompaniment to Loire-style ratatouille. The Sauvignon Blanc from Sancerre impresses with its lively freshness, clear citrus aromas, gooseberries, fine herbal spice and elegant minerality. Its animating acidity acts as a freshness kick to the delicate vegetable sweetness and highlights the aromas of zucchinis, tomatoes and fresh herbs. The mineral notes reflect the nature of the vegetable dish, while the balanced aroma leaves room for olives and garlic.
Taste experience in detail – how the wine makes the ratatouille shine
Sancerre Blanc is the ideal partner for ratatouille because of its freshness, liveliness and aromatic complexity. Its intense fruity flavors of lime, green apple and gooseberry interact excitingly with herbs such as thyme, oregano and basil in the dish. The pithy acidity of the Sauvignon Blanc emphasizes the natural vegetable sweetness and makes the dish light and elegant on the palate. The mineral tones add depth and also allow the pickled olives, eggplant and garlic butter to come into their own. The interplay always remains balanced and thus ensures a pleasant balance between sunny lightness and fine melting.
Further wine recommendations for this dish
Pouilly-Fumé AOC (Loire, France)
Pouilly-Fumé impresses with smoky, mineral notes, citrus fruit and freshly cut grass. The fine smokiness combines particularly well with the roasted eggplant, while the acidic freshness brings herbs and tomatoes to life. The subtle spiciness and clarity of the wine give the ratatouille structure and enhance the vegetable melt.
Verdejo DO Rueda (Spain)
Verdejo from Rueda shines with notes of white grapefruit, fennel, fresh pear and a slight bitter note. The mild herbal spice and crisp acidity bring a Spanish twist to the French dish, while the lively freshness enlivens the Mediterranean vegetable flavors. The pairing remains palatable, light and inviting – ideal for balmy summer evenings.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
This rosé impresses with its strawberry and raspberry aroma, floral spice and freshness. The animating style brings lightness and pleasantly emphasizes the vegetable sweetness. The combination makes the ratatouille summery and uncomplicated and gives the dish a youthful flair and a touch of southern French joie de vivre.
Albariño DO Rías Baixas (Galicia, Spain)
Albariño with lime, ripe apricot and salty minerality is a versatile white wine with vegetables, aromatic herbs and fine olives. Its animating acid structure keeps the dish light and airy, while marine and floral notes pick up on the Mediterranean style and create a uniquely fresh taste experience.
Chardonnay Unoaked (Tasmania, Australia)
A Chardonnay matured in steel with apple, pear, lemon and fine minerality. Its freshness emphasizes the lightness of the ratatouille, while the subtle creaminess underlines the olive oil and soft eggplants in a multi-faceted way. The pairing whets the appetite for modern, international vegetable cuisine.
The recipe:
Ratatouille Loire-style
Cooking utensils
- 1 Cast iron casserole
- 1 Cutting board
- 1 Knife
- 1 Stirring spoon
Ingredients
For the ratatouille
- 1 small zucchini
- 1 small eggplant
- 1 red peppers
- 1 yellow peppers
- 1 Fennel bulb
- 200 g ripe tomatoes
- 1 small red onion
- 2 Garlic cloves
- 3 1 tbsp olive oil extra virgin
- 1 teaspoon dried Mediterranean herbs
- 40 g Black olives pitted
- Salt Pepper, sugar
Preparation
Prepare & sauté vegetables
- Wash the vegetables and cut into approx. 1 cm cubes.
- Finely chop the onion and garlic and sauté in olive oil.
- Add the fennel, eggplant, peppers and zucchini, sauté for 5 mins.
Braise & finish
- Dice the tomatoes, add with the herbs, olives, salt/pepper/sugar.
- Cover and simmer over a low heat for 25 minutes, stirring occasionally.
- Season with olive oil and fresh herbs if required and serve lukewarm.
Recommended side dishes
- Freshly baked baguette
- Lukewarm goat’s cheese
- Mediterranean pasta salad
