Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Remember the following factors when pairing wines with starting dishes.
1. Since dishes with vinaigrettes are very difficult to match with wine, it’s probably best not to serve one. But if you must, make sure the wine you select is very high in acidity so it stands up to the tartness of the vinaigrette. You might even try using a softer acid for your vinaigrette, such as lemon or lime juice, or perhaps even the wine itself.
2. Keep in mind that this is only the beginning of the meal, so don’t select a wine that’s too heavy. As with foods, it’s best to follow a lighter-to-heavier progression.