Pairing red wine with Niçoise salad

July 16, 2010

You might think a red would be an outlandish choice to serve with a salad, but if there’s a salad that demands a red wine, it’s Salade Niçoise.

Try a light red such as Pinot Noir, Chianti, Bardolino, Beaujolais, Beaujolais-Villages or Rioja-Crianza.

The wine must be light, round, with red fruit flavors and soft tannins; and on hot summer days, it can be even be served slightly chilled (60ºF).

Recipe: Niçoise Salad with Grilled Vegetables with Basil-Mustard Vinaigrette

Wine pick: Heron Wines, 2008 Pinot Noir, Sonoma County, CA. $15.

Deep ruby red with ripe fruits and plum notes, this is a classic California Pinot Noir. Light, flavor-full and beautifully balanced, the Heron Pinot Noir picks up on the savory flavors of the caper berries, olives and vinaigrette while being right at home with the grilled vegetables.

Owner and winemaker Lealy Heron’s motto might well be “less is more,” but in my case, I just want more of this well-priced and addictive Pinot.

© 2010 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Food Recipes Hub July 19, 2010 at 6:25 am

Thanks for the idea……looks very delicious and easy, I should try it..

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May Ling Wu August 12, 2010 at 11:59 am

Love red wine. Always try to pair with whatever I’m eating. Thanks for the idea.


lisaiscooking August 13, 2010 at 7:48 am

Sounds like a lovely pairing! I’ll have to look for Heron today.


Lori Lynn at Taste With The Eyes August 25, 2010 at 7:14 pm

I saw the title in the side bar, and I said Pinot. Bet it tasted great.


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