Baba Ghanoush & Wine Pairings

Sancerre, with its crisp acidity and vibrant notes of citrus, green apple, and flint, pairs exceptionally well with Baba Ghanoush. The wine’s zesty freshness cuts through the creamy richness of the dip, providing a refreshing contrast to the smoky, roasted eggplant. Its mineral undertones enhance the earthiness of the Baba Ghanoush, while the bright fruit flavours contrast the garlic and tahini.

Sancerre has a very cool quality that many people describe as gunflint, or gunsmoke, and this stony flavour is fabulous with the smoky flavours of Baba Ghanoush

Sauvignon Blanc, with its zesty acidity and vibrant flavours of citrus, green apple, and herbs, pairs beautifully with Baba Ghanoush. The wine’s crisp, refreshing profile cuts through the creamy richness of the dip, balancing its smoky and earthy notes. The bright citrus and green fruit notes of Sauvignon Blanc enhance the roasted eggplant’s depth, while the wine’s herbaceous qualities complement the garlic and tahini.

Pinot Grigio, with its crisp acidity and clean, refreshing flavours of green apple, pear, and citrus, pairs beautifully with Baba Ghanoush. The wine’s bright acidity cuts through the creamy richness of the dip, while its subtle fruit notes contrast the smoky, earthy flavours of the roasted eggplant. The clean, light profile of Pinot Grigio enhances the garlic and tahini in the Baba Ghanoush without overpowering it.

Meanwhile, with Pinot Grigio, you'll also get hints of smoke and minerality which complement the smoky and garlic flavours of the Baba Ghanoush

Baba Ghanoush, with its smoky, creamy texture and rich flavours of roasted eggplant, tahini, and garlic, pairs wonderfully with a crisp, refreshing rosé. The wine’s light, fruity notes and bright acidity cut through its richness and balancing the savoury and slightly tangy elements. The Rosé’s subtle hints of berries and citrus enhance the smoky depth of the Baba Ghanoush, while its crispness refreshes the palate between bites.

I love this pairing even more when toasted pita triangles are involved. The smoky flavours of the bread and Baba Ghanoush marry quite well with the fruitiness of the Rosé.

Roter Veltliner, with its unique profile featuring notes of ripe stone fruits, citrus, white pepper, grass, mint and bell pepper, pairs intriguingly with Baba Ghanoush. The wine’s bright acidity and fresh fruit character offer a lively contrast to the creamy, smoky richness of the dip. Its aromas of spice and mineral undertones complement the roasted eggplant and tahini, enhancing the Baba Ghanoush’s depth and complexity. The vibrant flavours and refreshing acidity of Roter Veltliner help to balance the dip’s richness.

I don't have any deep notes here with this pairing, other than sparkling wine, like Cava, will go with nearly anything you dip into your Baba Ghanoush. Plus, the acidity and bubbles of this Spanish Sparkling wine will scrub away all the oily fats found in the dip, making your mouth ready for your next bite.

This pairing gets three and a half stars, as Baba Ghanoush will not improve the taste of the Cava (nor will it make it steal away from all the citrusy, nutty, and bready flavours of Cava that we love

Vernaccia, with its bright acidity and crisp flavours of citrus, green apple, and a hint of almond, pairs wonderfully with Baba Ghanoush. The wine’s refreshing profile cuts through the creamy richness of the dip, while its zesty citrus notes contrast the smoky, roasted eggplant. Vernaccia’s subtle nutty undertones enhance the tahini in the Baba Ghanoush, creating a harmonious blend of flavours. The wine’s crisp acidity also helps to balance the dip’s richness and cleanse the palate.

White Zinfandel, with its light, fruity profile and notes of strawberries, watermelon, and a touch of sweetness, pairs surprisingly well with Baba Ghanoush. The wine’s crisp acidity and refreshing fruitiness provide a pleasant contrast to the creamy, smoky richness of the dip. Its subtle sweetness complements the roasted eggplant and tahini, while the fruit notes add a bright, playful dimension to the pairing.

Certain White Zinfandels can be quite sweet - which is great if you are seeking refreshment on a sunny patio alongside a spread of food. However, if you are not a fan of sweetish wines, you'll want to stay away from this pairing, or seek out a very dry White Zinfandel

Rosé Champagne, with its refined bubbles and notes of red berries, citrus, and a touch of brioche, pairs exquisitely with Baba Ghanoush. The Champagne’s vibrant acidity and effervescence cut through the creamy richness of the dip, while its fruity nuances contrast the smoky depth of the roasted eggplant. The red fruit undertones of the Champagne enhance the garlic and tahini in the Baba Ghanoush, providing a refreshing contrast to the dip’s earthy and savory flavours. The Champagne’s bubbles also cleanse the palate between bites, making the pairing both elegant and invigorating.

Beaujolais Villages, with its light body and bright red fruit flavours like cherries and raspberries, pairs surprisingly well with Baba Ghanoush. The wine’s fresh acidity and vibrant fruitiness provide a delightful contrast to the creamy, smoky richness of the dip. Its subtle earthy notes and soft tannins complement the roasted eggplant and tahini, while the wine’s fruity character enhances the garlic and adds a refreshing balance.

This pairing works best if you are using bread, mushrooms, or earthier vegetables into the Baba Ghanoush. Fresh vegetables, like cauliflower, carrot sticks or celery won't taste bad alongside your Beaujolais, however, the pairing won't sing either.