Pairing Wine with Salads

Pairing Wine with Salads

There have been varying myths about the pairing of wines with salad. It has long been believed that the acidic nature of many dressing will make wine sour and unenjoyable when paired together. However, Americans are enjoying more and more salads these days, and there are, in fact, wines that will pair well with salads, whether it’s as a precursor to the main dish or the meal itself.

The main idea is to pair the acidity of the salad and the dressing to the wines that are being considered. If you’re looking for a simple rule of thumb, here are some examples to help lead the way when it comes to pairing together a salad with wine:

* Vinegar dressings can be safely paired with more wines that have a citrusy undertone such as a Pinot Grigio or a Sauvignon Blanc.

* Creamy dressings can benefit from Chardonnays and Marsanne. Examples of creamy dressings include Thousand Island, Ranch, or a Russian dressing.

* Salads with apples and nuts as the accent tastes would best be enjoyed with a Pinot Grigio.

* When a salad is dressed with a crumbly cheese such as feta or Parmigiano-Reggiano, red wines are best. A Cabernet will work well, or even a rose. These wines can stand up to the more pungent cheeses, unlike a white that doesn’t have the strength to do so.

* Fruits such as berries or oranges will do well with a Beaumes-de-Venise.

Of course, all of these are just recommendations to help you get started and better understand the pairings between the two. Just as with other foods being served, it is so important to think about the underlying taste and undertones of a wine and how it will blend with the weight and flavors of what is being served. The more you learn about wine, the better experienced you will be at having the ability to match wines and foods together with ease!

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