Green Salad often contains onions, tomatoes, and vinegar, and it should be paired with a wine with good acidity. Remember: Acid with Acid.
We suggest Sauvignon Blanc because it has a crisp acitity.
The herbal side of Sauvignon Blanc also complements the olives and onions, while the zesty citrus embraces the tomatoes.
Pairing wine with salads can be a challenge.
Salad dressings are mostly vinegar-based with high acidity.
Always remember to pair Acidity with Acidity.
Low acidity wines will drown in the salad. Avoid them.
Tannic reds will taste sour next to anything bright and acidic. Avoid them.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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