When I lived in Boston, our summer was, at best short and at worst well…..short.  If the summer was a “winner,” it might start in earnest by early June and last into mid September with vestiges hanging on into early October.  Otherwise it was a mid, even late, June to early September event.  In Tucson, summer heat can be in full swing by mid May and not quit until well into October.  This long stretch offers a perfect opportunity to experiment with summertime cuisine and wine.  For me, the heat dictates a very simple formula for food and wine, keep the cuisine light and pair the wine respectively.  That doesn’t mean I forsake the smoky aroma of a juicy summer barbecued steak (see interview with Flemings) with a great Zin or Cab.  It’s just that my palate really yearns for lighter fare more often.

As I was reviewing my list of wines to pair with salads, the self evident became even more so……….the majority of all the wines that I would choose to pair are whites with some refreshing Roses thrown in.  This is due, largely, to balancing weight, volume and intensity of the salad’s ingredients and dressing with that of the wine (see Wine and Food section Archives).  While I still might explore the regionality of the salad (Wine and Food segment Archives) and try to pair it with its sister wine (ie Antipasti with an Italian wine such as a Soave, Pinot Grigio or Pinot Bianco or a Greek salad with an Assyrtiko), more often, salads can be paired according to their ingredients and dressing.   Compare a green garden salad tossed with a light, citrusy vinaigrette versus a creamy Asiago.  The former works well with a crisp, acidic and citrusy wine such as Sauvignon Blanc whereas the latter needs a more full bodied white such a Chardonnay or perhaps a Chenin Blanc.

As well, consider contrasting the wine with a salad.  This is a concept that we explored in an earlier Wine and Food segment.  For example, an Asian style salad prepared with spicy chicken, would call for something minerally with brisk acidity and a little sweetness such as a Riesling, Sparkling wine or even Champagne.  These wines offer a wonderfully refreshing zip and just enough off dry sweetness to counterbalance the spiciness of the Asian accents.  That being said, let’s examine some wine choices for specific styles and preparations of salads.  Remember, these suggestions are not etched in stone.  They represent only a starting point from which you can experiment. 

Antipasto:  Italian white such as Soave or Pinot Grigio or a Rose
                
Asian/Chinese: Off dry Riesling, Gewurztraminer, Sparkling Wine, Rose, Champagne, Chenin Blanc

Asparagus: Chablis, Unoaked Chardonnay, Gruner Veltliner (Austrian), Muscat, Pouilly-Fume (Loire), dry Riesling,   Sauvignon Blanc

Caesar:   Chardonnay (lightly oaked) with creamy dressing; Chablis, dry Riesling, dry Rose, Sparkling Wine, Sauvignon Blanc if Vinegar based dressing.

Chef:  Chardonnay, dry Riesling, Chenin Blanc, Soave, Viognier

Chicken:     Not Asian influence: Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling or Beaujolais

Cobb:         Chardonnay, Chenin Blanc, Gewurztraminer, a light red such as Pinot Noir can work if there is an accent on bacon.

Fruit:          Champagne or Sparkling Wine, Moscato D’Asti, Off dry-sweet Riesling, Muscat, Gewurztraminer

Gorgonzola topped:  Gewurztraminer, Sauternes (dry to slightly sweet), late  harvest Loire or Riesling.  If you insist upon a red, try a Port.

Greek:        Assyritko or Robolo, Sauvignon Blanc, Rose

Green Salad:  Choose according to the dressing; creamy warrants a full wine such as Chardonnay whereas a vinegar based would do better with a Sauvignon blanc.

Pasta:         Chardonnay, Soave

Salmon:     One of my favorites… a light Pinot Noir is a great choice.  In the white category, a Chardonnay, Pinot Gris, Sauvignon Blanc andChampagne or Sparkling Wine pair beautifully.

Seafood:  Champagne, Chardonnay, White Burgundy, Chenin Blanc, Riesling, Sauvignon Blanc, Albarino, Soave, Pinot Gris, Sparkling Wine.  Pair medium-full bodied whites, such as Chardonnay, White Burgundy or Chenin Blanc with richer seafood salads.

Spinach:     If heavily accented with bacon, consider a Pinot Noir.  Otherwise consider an unoaked Chardonnay or Chenin Blanc.

Tomato:      Sauvignon Blanc; Barbera in reds, Rose works very well here.

Tuna:     Try a Rose, Beaujolais, or even a lighter Pinot Noir.  On the white side, there are many alternatives.  For a full bodied wine, think Chardonnay or Chenin Blanc.  For a more crisp and acidic wine, think Sauvignon Blanc or Muscadet (from Loire).  Pinot Gris works well also.  Riesling, Sparkling 
Wine and Champagne round out the whites.

Tags: salads and wine, wine and food pairing