If you’re serv­ing CAESAR SALAD, pair lightly oaked Chardon­nay or Sau­vi­gnon Blanc, or dry rosé with an­chovyor ba­con-heavy dress­ing.

Food & Drink - - WINE SALAD DAYS -


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.”

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.