What grows to­gether, goes to­gether: match GREEK SALAD with Greek Assyr­tiko white; Span­ish Verdejo also works!

Food & Drink - - WINE SALAD DAYS -


Tech­ni­cally a fruit, sweet but acidic toma­toes thrive with dry sparkling wines: unc­tu­ous Cap­rese salad of toma­toes lay­ered with basil and creamy moz­zarella is divine with Prosecco and down­right deca­dent with Cham­pagne!


Whether your salad base is crunchy green beans or broccoli flo­rets, shred­ded cab­bage or sliced Brussels sprouts, a Ries­ling with a touch of sweet­ness is just the ticket for full-flavoured green veg­eta­bles, in­clud­ing bras­si­cas.


With sal­ads based on grains, pota­toes, chick­peas or legumes, “This is where I love those big, unc­tu­ous Chardon­nays!” says Jor­dan Alessi. With a spicy Asian noo­dle salad, he rec­om­mends Gewürz­traminer—but since spicy food can seem to am­plify al­co­hol in wine, choose one with an ABV around 12% or less. Roasted veg­eta­bles can find a savoury pair with a silky red like Zin­fan­del or Gre­nache.

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