Recommendations July 24, 2026

Best wine with vegetarian food: 6 pairings to try at CELA

Rate this post

There is no single wine for every vegetable-led dish. The better answer is to follow the plate: pair wine with its sauce, seasoning, cooking method and texture. At CELA, a modern vegetarian restaurant and wine concept in Ho Chi Minh City, that approach feels especially natural. The à la carte menu moves from bright ingredients with wine selection and is designed for the same freedom: start light, follow your appetite and let each glass reveal something new in the dish. Let's find the best wine with vegetarian food below.

How to pair wine with vegetarian food

Vegetarian cooking is not one flavour category. It can be fresh, smoky, creamy, fermented, earthy, spicy or deeply savoury. That is why successful vegetarian food and wine pairing begins with the loudest element on the plate rather than the absence of meat.

Follow the sauce and cooking method

A citrus dressing calls for freshness. Miso or mushroom invite texture and savoury depth. Frying needs acidity or bubbles to reset the palate, while chilli is usually happier with aromatic fruit, modest alcohol and, at times, a small touch of sweetness.

Pair wine with the dish’s sauce, seasoning and texture—not simply its main vegetable.

Balance intensity instead of colour

White wine is not automatically delicate, and red wine is not automatically too strong for vegetables. A textured orange wine may have more grip than a light red. Likewise, a soft, fruit-forward red can work beautifully with roasted or grilled mushrooms. Match weight with weight, then use acidity, sweetness and tannin to create balance.

Best wine with vegetarian food: 6 pairings from CELA’s list

CELA’s “wine of the week” format means labels and vintages may change. The pairings below use the styles and bottles shown on the current menu; the team can confirm the latest pour when you visit.

Break Free Bliss Bomb Chenin Blanc Pét-Nat with Sushi Taco

For the easiest opening move, begin with bubbles. Break Free Bliss Bomb is a Chenin Blanc pét-nat from Swan Valley, Australia. Its lively character is a natural partner for the crisp coating of Mushroom Karaage, while the bubbles and freshness clear the palate after herb mayo and pickled cabbage.

Lively bubbles and bright acidity refresh the palate after the crisp, savoury layers of Sushi Taco.

It also works with the Sushi Taco filled with char siu mushroom, avocado and spicy mayo. The wine brings energy rather than heaviness, making it an inviting first glass for a table that plans to share several dishes.

Partida Creus SK Moscatel with Tomato Dashi

Fragrant, lively and gently savoury, Partida Creus SK brings floral and tropical notes alongside a subtle saline edge. Its aromatic freshness complements the natural acidity of tomato, while the wine’s textured character connects beautifully with the clean umami depth of CELA’s Tomato Dashi.

The floral freshness and gentle salinity of Partida Creus SK bring a vibrant contrast to CELA’s umami-rich Tomato Dashi.

Gentle Folk Piccadilly Chardonnay with Mushroom Yakitori

Gentle Folk Piccadilly Chardonnay combines ripe citrus and melon notes with bright acidity and a subtle touch of oak. Its freshness balances the savoury depth of CELA’s Mushroom Yakitori, while the wine’s gentle oak character echoes the smoky, caramelised edges created on the grill. The result is a rounded yet refreshing pairing that allows the mushroom’s natural umami to remain at the centre.

The bright acidity and subtle oak of Gentle Folk Piccadilly Chardonnay complement the smoky, umami-rich character of CELA’s Mushroom Yakitori.

Orange wine with Agedashi Tofu

Orange wine is made by giving white grapes contact with their skins, building texture, aroma and gentle tannic grip. That structure makes it useful for plant-based dishes with fermented, earthy or umami-rich flavours.

Gentle tannins and layered aromatics give orange wine enough structure for silky tofu and the earthy richness of mushroom parfait.

At CELA, match the weekly orange pour with Agedashi Tofu, spinach and miso. The wine’s savoury side can meet the miso, while its freshness prevents the pairing from feeling dense. It is equally intriguing beside Sokupan with mushroom parfait and onion pickles, where earthiness, acidity and texture move in several directions at once.

Isla de Maipo Cabernet Sauvignon with Beetroot Salad

Isla de Maipo Cabernet Sauvignon brings dark berry fruit, earthy depth and a subtle touch of oak that naturally echoes the character of roasted beetroot. The beetroot’s gentle sweetness softens the wine’s structured tannins, while the salad’s citrus and creamy elements add freshness to each sip. It is a more generous red-wine pairing that gives CELA’s Beetroot Salad warmth and complexity without losing its vibrant character.

The dark fruit and earthy depth of Isla de Maipo Cabernet Sauvignon complement the natural sweetness and vibrant freshness of CELA’s Beetroot Salad.

False Bay Old School Syrah with Sokupan

False Bay Old School Syrah brings ripe bramble fruit, earthy aromas and gentle spice, supported by fine tannins and refreshing acidity. These savoury qualities complement the richness of CELA’s mushroom parfait, while the softness of the Sokupan rounds out the wine’s structure. The accompanying onion pickles add a bright, tangy contrast, keeping this red-wine pairing balanced rather than heavy.

The earthy fruit and gentle spice of False Bay Old School Syrah complement CELA’s soft Sokupan, rich mushroom parfait and tangy onion pickles.

Do vegetarian diners need vegetarian or vegan wine?

Wine begins with grapes, but not every finished wine is vegetarian or vegan. Some producers use animal-derived fining agents—such as egg white, milk protein, gelatine or isinglass—to clarify wine. Vegan-friendly alternatives can include bentonite clay, carbon and plant-based proteins.

A plant-based dish does not automatically make every wine vegan—clarifying agents used during production can make the difference.

If this matters to you, do not rely on wine colour, “natural” language or a plant-based food menu as proof. Ask whether the specific bottle and vintage is suitable. CELA’s team can check the current list and help distinguish a vegetarian wine from a fully vegan option. This small conversation makes the pairing more aligned with the reason many guests choose plant-forward dining in the first place.

A simple wine order for a shared vegetarian dinner

If the list feels unfamiliar, think in chapters rather than searching for one bottle to carry the entire meal:

Begin with pét-nat alongside fried snacks or mushroom tacos.
Move to Riesling or Sauvignon Blanc for salad, tomato, herbs, ponzu and spice.
Choose orange wine when miso, mushroom parfait or fermented flavours arrive.
Finish savoury courses with rosé or a soft red for grilled mushrooms and satay.
If a fortified wine is available, ask whether it suits the evening’s dessert or a final slow sip.

For two people sharing several plates, ordering by the glass keeps the experience flexible and makes comparison part of the pleasure. You do not need to know every grape; you only need to describe what you enjoy—crisp, aromatic, textured, fruity or savoury.

Where to explore vegetarian food and wine pairing in Ho Chi Minh City

CELA brings modern vegetarian à la carte dining and a curated wine experience together in the heart of Ho Chi Minh City. Ingredients are sourced from the restaurant’s rooftop garden and farm in Da Lat, while separate lunch and dinner menus allow for anything from a quick daytime meal to a longer evening over wine and shared plates.

At CELA, thoughtful wine recommendations make plant-based dining in Saigon feel relaxed, social and open to discovery.

Visit CELA to choose a few dishes, share what you usually enjoy and allow the team to guide the next pour. Reserve your table at CELA and discover how thoughtfully paired wine can make vegetables taste even more expressive.

——————————

Cela - Vegetarian & Wine

10 Nguyen Thanh Y, Tan Dinh Ward, Ho Chi Minh City
Hotline: 094 908 0725
Email: Cela.reservation@talessgn.com

Are you ready to taste the future? Visit us at Cela to book your sustainable dining experience today.