Salads and Wine

The conventional wisdom is that one doesn’t serve wine with salads. Vinegary, acidic dressings and raw greens and vegetables don’t usually flatter wine, so why bother?

It may be true that most wines don’t do much for iceberg lettuce doused with oil and vinegar (or vice versa), but today’s salads are different. Salads are made with a range of greens—romaine and arugula, mâche, frisée, spinach—that are fuller flavored; salads can include grilled vegetables, nuts, meats and fish, and cheeses. They’re often the main event, and they can be perfect partners to a foil range of wines, from a crisp Sauvignon Blanc to an earthy red.