There are few dishes as vibrant, soulful, and quintessentially Mediterranean as ratatouille. A celebration of summer vegetables slow-cooked to a tender, aromatic harmony, ratatouille is both humble and deeply expressive. But what wine pairs best with such a complex, vegetable-driven dish? Surprisingly to some, the answer might lie in southern Spain. Pairing ratatouille with sherry, especially Lustau Amontillado de Sanlúcar, reveals a world of savory depth and lifted aromatics that echo the essence of this Provençal classic. In this guide, we’ll explore the origins of ratatouille, its key ingredients, and how to match its rustic elegance with the nuanced world of sherry wines.
If you want to take the food pairing beyond, this article is for you. If you are looking for organizing an unforgettable dinner, this one will answer lots of questions!
THE HISTORY AND ORIGINS OF RATATOUILLE
Ratatouille hails from Nice, in the heart of Provence. Its name comes from the French verbs “ratouiller” and “tatouiller,” which loosely translate to “stir up.” Originally a peasant dish, ratatouille was a way to make use of garden vegetables at their peak. Over time, it evolved from rustic stew to haute cuisine, especially after appearances in fine-dining contexts and, more recently, popular culture.
TRADITIONAL INGREDIENTS IN A CLASSIC RATATOUILLE
The core ingredients include eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and olive oil. Herbs like thyme, rosemary, and bay leaf add structure and lift. Some recipes call for layering sliced vegetables (confit byaldi-style), while others favor a rustic, stewed texture. In both versions, the goal is the same: tender vegetables infused with Mediterranean warmth and complexity.
WHY RATATOUILLE IS A BELOVED MEDITERRANEAN DISH
Ratatouille embodies the Mediterranean ethos: seasonal, simple, and deeply flavorful. It’s a dish that celebrates terroir and timing, much like wine. Its balance of sweetness (from tomatoes and bell peppers), bitterness (from eggplant), acidity, and herbal depth makes it satisfying yet light. Whether served hot, cold, or at room temperature, it fits both casual meals and elegant occasions.
WHY SHERRY IS THE PERFECT MATCH FOR RATATOUILLE
Sherry wines offer a rare combination of savory character, textural depth, and freshness that makes them ideal companions for vegetable-based dishes. Where many wines struggle with the acidity and umami of cooked vegetables, sherry thrives. The key lies in sherry’s unique aging processes.
Amontillado—a style that begins with biological aging under “flor” and continues with oxidative development—is especially well-suited. It combines lifted aromas (dried herbs, toasted nuts, saline notes) with a rounded texture and a dry finish. These traits mirror the earthy, herbaceous complexity of ratatouille. Lustau Amontillado de Sanlúcar, in particular, brings a coastal freshness and gentle oxidative lift that enhances the dish without overwhelming it. We’ll explore this wine more below.
WHAT IS THE BEST SHERRY TO PAIR WITH RATATOUILLE?L
For a classic Provençal-style ratatouille, Amontillado offers the ideal balance. Lustau Amontillado de Sanlúcar, aged near the Atlantic coast, reveals subtle marine notes alongside dried fruit, nuts, and chamomile. Its dry profile is savory enough to stand up to eggplant and olive oil, yet fresh enough to complement tomatoes and zucchini. This wine’s moderate body and layered palate provide continuity across each bite, linking the varied textures and flavors on the plate. Rather than clashing or dominating, it adds resonance.
HOW LUSTAU AMONTILLADO DE SANLÚCAR ELEVATES VEGETABLE-BASED DISHES
Amontillado’s great strength is its versatility. For vegetable-forward dishes like ratatouille, it contributes both contrast and complementarity. The slight salinity highlights umami notes from slow-cooked eggplant and tomato. The oxidative aging adds a whisper of dried fig and hazelnut, deepening the experience. Lustau’s version from Sanlúcar brings an added layer of freshness. The breezes from the Atlantic and the humidity of the aging cellars promote a style that remains lively despite its age. This makes it particularly dynamic when paired with slow-cooked, concentrated, soft vegetables and Mediterranean herbs.
HOW TO MAKE TRADITIONAL RATATOUILLE AT HOME
Few dishes celebrate the humble vegetable with such flair as ratatouille. It’s a vibrant, nourishing expression of Provençal cuisine, simmered to coax out rich, harmonious flavors. Whether you prefer the rustic stovetop version or a more stylized, layered presentation, making ratatouille at home is as comforting as it is rewarding. Best of all, it’s remarkably flexible—equally suited for a cozy family meal or an elegant wine-pairing dinner.
Here’s how to prepare a traditional ratatouille that captures the soul of the dish:
Serves 4
· 1 medium eggplant (approx. 300 g / 10.5 oz), cut into 2 cm (¾ inch) cubes
· 1 large zucchini (approx. 250 g / 9 oz), sliced into rounds
· 1 large red bell pepper, cut into strips
· 1 large yellow bell pepper, cut into strips
· 1 large onion, finely sliced
· 3 medium ripe tomatoes, chopped
· 3 cloves garlic, minced
· 4 tbsp extra virgin olive oil
· 1 tsp herbes de Provence (or a mix of thyme, rosemary, and oregano)
· 5–6 fresh basil leaves, torn
· Salt and freshly ground black pepper, to taste
Optional:
· A splash of sherry vinegar for brightness
· Tomato paste (1 tbsp) if using winter tomatoes
Instructions:
· Salt the eggplant. Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20–30 minutes to draw out bitterness. Rinse and pat dry with a towel.
· Sauté the vegetables separately. In a large sauté pan or Dutch oven, heat 1 tbsp olive oil over medium heat. Cook the eggplant until golden and soft (about 8 minutes), then transfer to a bowl. Repeat the process with zucchini, peppers, and onion—cooking each vegetable individually to retain their textures and avoid steaming.
· Build the base. In the same pan, add another tablespoon of olive oil and cook the garlic for 30 seconds. Add chopped tomatoes and herbes de Provence. Let the mixture simmer for 10–12 minutes until it thickens into a rich sauce.
· Combine and simmer. Return all cooked vegetables to the pan with the tomato base. Season with salt and pepper. Gently stir to combine and simmer uncovered over low heat for 20–30 minutes, stirring occasionally.
· Finish and serve. Stir in torn basil and a drizzle of olive oil just before serving. Ratatouille can be served warm, at room temperature, or even cold the next day. It’s an excellent make-ahead dish that tastes better after resting.
PAIRING RATATOUILLE WITH SHERRY: A STEP-BY-STEP GUIDE
· Pairing ratatouille with Lustau Amontillado de Sanlúcar is all about balance and nuance. Start by serving the ratatouille warm or at room temperature—around 20–25°C (68–77°F)—to let its layered vegetable flavors and herbal notes unfold.
· Pour the amontillado slightly chilled, ideally between 12–14°C (54–57°F), in a white wine glass to unfold its complex aromatics of hazelnut, sea breeze, and dried herbs. Before diving into the dish, take a sip of the sherry on its own to appreciate its dry, umami-rich profile.
· As you begin eating, you’ll notice how its savory structure and gentle oxidative edge echo the ratatouille’s earthy components—eggplant, tomato, bell pepper, and olive oil—while its subtle salinity lifts the whole experience.
· For an added layer of harmony, consider finishing the dish with a drizzle of sherry vinegar or pairing it with grilled sourdough brushed with olive oil and sea salt. The result is a vibrant, food-loving match that elevates both the dish and the wine.
FREQUENTLY ASKED QUESTIONS ABOUT RATATOUILLE AND SHERRY
What Makes Amontillado a Good Pairing for Vegetable Dishes?
Its savory depth, dry finish, and lifted aromatics complement vegetables without clashing.
Can I Pair Other Wines or Beverages with Ratatouille?
Yes—lighter reds (like Gamay), dry rosés, or even herbal teas can work, but few match sherry’s range.
Is Ratatouille a Healthy Meal Option?
Absolutely. It’s low in calories, full of fiber, and rich in antioxidants.
What are Some Variations of the Classic Ratatouille Recipe?
Layered oven-baked versions (like confit byaldi), grilled vegetable adaptations, and versions with added chickpeas or grains are common.
