Provence Rosé (France)
Sauvignon Blanc (World)
Verdejo (Spain)
Pecorino (Italy)
Grüner Veltliner (Austria)
Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Salad Niçoise consists of cucumber, beans, boiled eggs, tuna, tomatoes, anchovies, and a multitude of flavors.
A Dry Rosé is our best suggestion. It is light enough to deal with the vegetables and powerful enough to stand against the fat tuna.
Salad Niçoise would also pair well with crisp and herbal whites such as Sauvignon Blanc.