Provençal classic with a creamy finish
Finding the ideal wine to pair with food is a wonderful challenge when it comes to such complex vegetarian dishes. In the world of wine and food, the sun-kissed flavours of peppers, zucchinis and eggplants harmonize perfectly with a strong rosé wine. This classic ratatouille is enhanced by a gratin of tangy goat’s cheese, adding a whole new depth and texture to the traditional Provençal stew. The gentle acidity of the tomatoes and the essential oils of thyme and rosemary form the base, while the melted goat’s cheese provides a creamy yet spicy note. It is a dish that embodies the summery lightness of Provence and yet offers enough substance to make a convincing main meal on cooler evenings. The preparation requires a little patience when cutting the vegetables, but the result is a colorful spectacle on the plate that becomes a real gourmet experience with the right choice of wine. The combination of roasted flavors and the freshness of the vegetables makes this recipe a timeless favorite in modern vegetable cuisine, appealing to both the eye and the palate.
Ideal wine pairing: Tavel AOC (Southern Rhône, France)
A Tavel AOC is the undisputed classic when it comes to strong rosé wines to accompany a full meal. This wine from the Rhône Valley is characterized by its intense ruby-pink color and an impressive structure that goes far beyond a traditional terrace rosé. The aromas of ripe red fruits such as strawberries and pomegranates harmonize excellently with the sweetness of the stewed peppers and tomatoes in the ratatouille. Particularly noteworthy is the spicy note of the wine, which is reminiscent of the dried herbs of the garrigue and thus perfectly reflects the Provençal herbs in the food. The Tavel has enough body and alcohol strength to stand up to the intense flavor of the goat’s cheese without being drowned out. Its fine minerality and well-integrated acidity balance the fattiness of the cheese and the richness of the olive oil wonderfully. The finish often reveals a slight spiciness that supports the smoky aroma of the braised vegetables. It is a synergy that makes the rustic elegance of southern French cuisine palpable in every sip and elevates the vegetarian dish to a new level.
Further wine recommendations for this dish
Corbières AOC (Languedoc-Roussillon, France)
A powerful white wine from this sun-drenched region offers an exciting alternative that goes particularly well with goat’s cheese. Usually made from the Grenache Blanc or Roussanne grape varieties, this wine has a creamy texture and aromas of white flowers and ripe pears. The subtle bitter almond note on the finish picks up on the roasted aromas of the eggplants and creates a harmonious combination. The often moderate acidity makes the wine soft and flattering on the palate, creating a wonderful contrast to the tangy tomato sauce of the ratatouille. The herbal spice of the Languedoc is also found in the wine and supports the aromatic depth of the vegetables. This wine proves that white wines with the right fullness can be an excellent accompaniment to Mediterranean braised dishes. The combination exudes a Mediterranean calm and allows the fine nuances of the goat’s cheese enough room to develop.
Pinot Gris, Nahe QbA (Nahe, Germany)
A full-bodied Pinot Gris from the Nahe is characterized by its nutty aromas and a fine smoothness that goes perfectly with gratinated goat’s cheese. The ripe fruit notes of yellow melon and quince complement the sweet aroma of the stewed onions and zucchinis in the ratatouille. As the wine often has a somewhat stronger structure, it can easily keep up with the intensity of the Mediterranean herbs. The moderate acidity ensures that the combination remains very balanced on the palate and the piquant note of the goat’s cheese is not unpleasantly amplified. It is a very accessible pairing that is both elegant and down-to-earth. The mineral undertones, which are typical of wines from the Nahe region, give the dish an additional freshness and purity. In this combination, the fruitiness of the wine is the ideal counterpart to the hearty components of the vegetable stew.
Vinho Verde DOC (Minho, Portugal)
If you are looking for a particularly fresh and lively accompaniment, you should choose a high-quality Vinho Verde, which often impresses with its tangy acidity and light carbonation. The citrusy aromas and notes of green apple act as an invigorating counterpoint to the richness of the ratatouille and the creaminess of the goat’s cheese. This lightness is particularly beneficial on hot summer days and emphasizes the fresh aspects of the vegetables. As Vinho Verde often has a lower alcohol content, the whole ensemble remains lively and unencumbering. The mineral salinity that many wines from this region possess subtly enhances the natural flavors of the zucchini and eggplant. It’s an unconventional choice that shows how well a sparkling white wine can balance the heavy spiciness of garlic and herbs. Each sip acts like a cool breeze, preparing the palate for the next bite.
Bandol AOC (Provence, France)
Bandol Rosé is considered one of the finest representatives of its genre and is particularly rich in structure thanks to the high proportion of Mourvèdre grapes. Its aromas of peach, apricot and an almost fleshy spiciness make it an ideal partner for hearty vegetable dishes with a cheese garnish. The wine’s fine tannin structure gives the softly braised vegetables the necessary support and ensures a long-lasting taste experience. The floral notes of rose petals and the deep minerality in particular correspond perfectly with the goat’s cheese and herbs from Provence. A Bandol Rosé is not a wine for quick enjoyment, but a complex food companion that constantly evolves in the glass. It has enough power and stamina to stand up to the acidity of the tomatoes while retaining its own identity. This combination is a prime example of regional harmony, where wine and food celebrate the same geographical origin.
Chenin Blanc WO Swartland (Western Cape, South Africa)
A Chenin Blanc from South Africa’s Swartland region often brings a fascinating combination of ripe fruit and smoky minerality, which goes perfectly with the braised character of the ratatouille. The aromas of dried apricots and honeydew melon form an exciting contrast to the salty piquancy of the goat’s cheese. Often matured in old wooden barrels, this wine has a texture that is almost creamy and thus wonderfully captures the consistency of the melted cheese. The lively acidity of the Chenin Blanc nevertheless provides the necessary freshness to balance the sweet vegetable notes of peppers and onions. It is a powerful yet elegant accompaniment that gives the dish an international flavor. The depth and complexity of these South African wines ensures that they do not fade alongside the intense Mediterranean flavors. A pairing for connoisseurs who appreciate the play of textures and exotic fruit notes in combination with hearty dishes.
The recipe:
Ratatouille with goat’s cheese gratin
Cooking utensils
- 1 Large casserole dish
- 1 Sharp chef’s knife
- 1 Cutting board
Ingredients
Vegetable base
- 1 medium eggplant
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 400 g chopped tomatoes Canned or fresh
- 1 large onion
- 2 Garlic cloves
Seasoning and aroma
- 3 Tbsp extra virgin olive oil
- 1 sprig of fresh rosemary
- 2 Sprigs of fresh thyme
- Salt and black pepper
Gratin
- 150 g Goat’s cheese roll
- 1 tsp honey optional
Preparation
Prepare vegetables
- Wash all the vegetables thoroughly. Cut the eggplant, zucchini and bell pepper into 1 cm cubes. Finely chop the onion and garlic.
Frying and braising
- Heat the olive oil in a large pan. Fry the onions and garlic in it until translucent.
- Add the diced peppers and eggplants and sauté over a medium heat for approx. 5 minutes. Then stir in the zucchinis.
Add tomato sauce
- Mix the chopped tomatoes and sprigs of herbs (rosemary and thyme) into the vegetables. Season well with salt and pepper.
- Cover and simmer over a low heat for about 20 minutes until the vegetables are soft. Then remove the sprigs of herbs.
Gratinate
- Pour the finished ratatouille into a casserole dish. Cut the goat’s cheese roll into slices and spread evenly over the vegetables.
- Drizzle with a little honey to taste. Bake in a preheated oven at 200°C (top heat or grill function) for about 10 minutes until golden brown.
Recommended sides:
- Fresh, crusty baguette
- A simple green leaf salad with vinaigrette
- Toasted pine nuts as a topping
