Jukes Wine And Food Salad

A huge subject that just needs a moment’s common sense. Basic green or mixed salad without dressing is virtually tasteless, as far as wine is concerned, but be careful if it’s dressed – particularly if vinegar is involved because this changes all the rules. Seafood salad enjoys the white wines that go well with seafood (obvious, I know, see ‘Seafood’); Niçoise likes tangy Sauvignon Blanc, Sauv/Sem blends and neon green Margaret River or Hunter Valley Semillons (Australia); chicken salad works well with Rhône whites and middle-weight Chardonnays; feta salad, not surprisingly, is perfect with dry Greek whites; French bean and shallot salad like lighter, inexpensive Alsace Pinot Gris and Pinot Blanc; tomato and basil salad is best matched with rosé or anything fresh, dry, keenly acidic, white and Italian; Caesar salad, if made properly, is great with Sauvignon Blanc, Grüner Veltliner (Austria) or Gavi; Waldorf salad needs softer, calmer white grapes like Pinot Blanc and Sylvaner (Alsace), or South African Chenin Blanc; pasta salad can get a little stodgy, so uplifting, acidity-rich, dry whites are essential. Every country in the wine world makes salad-friendly wines, even the UK, where the better dry white grapes like Bacchus, Ortega and Seyval Blanc, in the right hands, can be a joy (you know where to look!).