What’s the best wine for that salad? It depends.
What's the best wine for that height-of-summer, straight-from-the-farmers-market, pile-of-glorious-leafy-greens salad you just made? The answer: It depends. And what it really depends on is what kind of dressing you’re putting on that salad.
When it comes to leafy salads, the classic “it’s not the meat; it’s the sauce” suggestion for pairing wine with steak transfers over quite seamlessly. Love a tart vinaigrette? Creamy, ranch-style dressing? Sweet sesame-ginger? Consider this: The tanginess, creaminess, and light sweetness of each of those styles, respectively, will affect the flavor of the wine you pour.
Don’t believe me that something as simple as a salad dressing can change the way a wine tastes? Check it out yourself—with one of the great bottles recommended here.Tart, acidic dressings go best with super-tart wines, like Sauvignon Blanc. The higher acidity in the food wins out on your palate and will actually make the wine taste fruitier and less acidic. Next time, taste the wine, then the dressing on its own, then the wine again—the change is eye-opening.
For creamy dressings, like ranch, Caesar, or buttermilk, go with a wine that has a fair amount of body but also some acidity to balance out the dressing’s richness; otherwise the wine will end up tasting flat. Oregon Pinot Gris or dry Alsace versions are great choices.Adam Campbell is one of Oregon’s top winemakers. That shows in this lively white, full of spiced-apple flavors.
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