If you are stumped about what wine to serve with your salad, you’ll be pleased to know that many wines lend themselves beautifully to this more-often-than-not underappreciated course.
To me salads are an essential part of a daily diet. I cannot let a day go by without devouring a huge bowl of fresh greens, and you can be certain that I always pour a lovely wine to sip between voracious mouthfuls.
The salad that I serve most often, if not every day, is a leafy-green salad that’s always exciting because I make it with a wide array of seasonal greens. I serve it with either a classic aged balsamic vinaigrette or a more spunky mustard vinaigrette.
Recipe: Everyday Leafy Green Salad
As for the wine, both vinaigrettes have a good amount of acidity. Therefore, I recommend a crisp white wine with balanced acidity, forward citrus notes, round stone fruit flavors and a hint of minerality.
The citrus notes harmonize with the acidity of the dressing without accentuating it. The stone fruits, on the other hand, offer a counterpoint and keep the acidity of the vinaigrette in check.These two elements become the perfect frame for your salad.
Wines with these qualities include: Sauvignon Blanc, unoaked Chardonnay (Chablis), Vermentino, Pinot Gris, Albariño, Robola and Grüner Veltliner.
Bouké Wines, 2008 White Table Wine, the North Fork of Long Island, New York. $19.
This lovely and impossibly easy to drink white wine is a blend of Chardonnay, Pinot Grigio, Sauvignon Blanc and Gewurztraminer. Stainless-steel-aged, it exudes tropical fruits, orange blossom, bergamot notes and a hint of honey. All of which pair marvelously with our leafy green salad.
Here are two more delicious salad and wine pairings:
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.