Wine and Salad

Salad is as broad and general of a term as wine is. I have discussed this food as it relates to pairing with wine, and I laugh every time. I consider salad more of a vehicle or carrier of other foods that would match its alcoholic counterpart. Most who were questioned about what goes with salad best would say white wine. However, can’t a bold cab go with a rare skirt steak salad? What about rose wine with a spinach and salmon medley? Here are my top picks the next time you’re debating over that menu:

1. Steak House Salad and Merlot: This will always be a go-to for me. When I traditionally think of steak and wine pairings, I always shoot for a bold left bank Bordeaux blend or a Cabernet. However, because we are talking about a steak house salad, most likely the cut of meat will be a bit leaner vs. fatty. Think filet mignon or skirt steak opposed to a New York strip or Ribeye. In this case, Merlot will still cut through the steak’s savory quality well, but will remain a bit softer in flavor profile.
2. Lobster OR Fried Chicken Cobb Salad and Champagne: When lobster or fried chicken is put in front of you, always make champ your first pick. The effervescence, crisp acidity, and light body do wonders for the meat, as well as the roughage that accompanies it. Winner every time.
3. Iceberg Lettuce Salad and Sauternes: The lettuce, onions, tomatoes, and bacon are the easy components, but the blue cheese really presents the challenge here as it provides a really dominant taste. Traditionally, blue cheese has an odorous, pungent quality that calls for something to contrast it. Sauternes is a French sweet wine primarily made from Semillon and Sauvignon blanc grapes. The grapes are affected by a noble rot called Botrytis which gives the wine its sweetness. Other sweet wines to consider if Sauternes isn’t on the menu is a good Ruby Port, Moscato d’Asti, or a Spatlese Riesling.