The world of salads used to be easy: The classic American one was nothing more than a wedge of iceberg lettuce, a slathering of bleu cheese dressing, and a sprinkle of bacon bits. But now, there are Caesar salads, micro-green salads, dressings, vinaigrettes, emulsions... you name it, people will make a salad out of it. So while all this newfound salad variety is wonderful, it can be difficult from a wine-pairing perspective: Too much acid in the wine and the combination with a vinaigrette will be overpowering. Too much weight in the wine and you won't taste the greens. Pairing with salads and dressings is a bit of a high-wire act. Here, we provide you with the net.
Food & Wines
Salads & Dressings
