Ratatouille pairsbest with acidic and herbal dry white wines that do not overpower the food.
The wine should be herbal like a grassy Saivignon Blanc or a peppery Grüner Veltliner.
If you want to try something different, Verdicchio, Rueda, and Arneis also has the acidity and the herbal character needed to pair perfect with grilled vegetables.
If you prefer red wine, go for someting acidic and light (Pinot Noir) or solve the dilemma with a dry rosé.
If you go for sparling, forget vintage Champagne. Go for something light (Procecco or Cava).
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
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Variety is the Spice of Life