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.
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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