If you’re serving CAESAR SALAD, pair lightly oaked Chardonnay or Sauvignon Blanc, or dry rosé with anchovyor bacon-heavy dressing.
If your base is leafy Boston, Little Gem, bibb or butter lettuce or a crunchy head of iceberg or romaine, unoaked Chardonnay or Austria’s signature grape, Grüner Veltliner, are bright wine choices.
Chicories, including radicchio, sing with the lovely sourcherry note of a Valpolicella from Northern Italy. Chianti complements peppery arugula—especially when it’s topped with juicy steak and curls of Parmesan cheese. Spinach or other zesty greens are best when rounded out by a smooth white blend of a few types of grapes.
Kale, chard and veggies like asparagus or artichokes can be a thorn in a sommelier’s side. Jordan Alessi smooths out their astringency with Chenin Blanc from France (such as Vouvray from the Loire Valley) or South Africa. “Some older-vines Chenin would be really cool to combat that bitterness. It’s one of those really diverse varietals.”