Wine Pairings for Any Salad Dressing
The secret's in the sauce.
by Erin Henderson
I feel like a broken record, but when pairing wine to a salad it’s less about the lettuce, or potato, or pasta, and all about what's flavouring it.
Is it a snappy, sharp vinaigrette? A creamy smooth sauce? Or a piquant, cheesy condiment? Is there the bite of shallot? The tang of Roquefort? The sweetness of buttermilk?
Just like any other dish, the consideration must go to the flavours, structures, and weights of the ingredients on the plate. But, luckily, once you break it down, it's not difficult.
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Sweet, creamy dressings
This would include ranch, Thousand Island, green goddess, and mayo-based sauces for chicken, seafood, and potato salads.
These dressings are rich and weighty, so you need a wine that has some body. Pinot Gris, the Rubenesque alter-ego of Pinot Grigio, is a terrific option. It’s typically mid-weight, with an oil or creamy texture and has just enough perky acidity to liven up the heavy fat of the dressing.
Try this recipe: Beet Salad with Creamy Feta Dressing
Vinaigrettes
Think red wine, lemon, and apple cider for leafy salads like arugula, romaine, and bibb.
The sharp edges of a vinaigrette can cut down a wine mercilessly, so the dressing demands a wine with equal precision.
Sauvignon Blanc has that pin-point acidity to match, and counter-intuitively, both the wine and vinaigrette will smooth and sweeten each other out for a pleasing match. If you’re feeling adventurous, and want to break out of your Sauv Blanc rut, Austria’s Grüner Veltliner, which has notes of white pepper, parsnip, and celery, is a compelling match.
Try this recipe: Pasta Salad with Peas, Asparagus, and Pancetta in a Lemon Parmesan Dressing
Nutty dressings
Typically, nutty dressings accompany Asian-inspired salads, whether sesame chicken, cold peanut noodle, or other mix-and-match ingredients with cabbage, bok choy or edamame.
With a burst of strong flavours, and rich notes from nuts and oil, the food needs a wine that’s both high in acid to cut through the fat of the dressing, but equally flavourful to stand up to the cornucopia of elements in the salad.
Riesling works on all accounts here, as it has the aromatic notes and zippy structure to go hand in hand with the dish.
Try this recipe: Nutty Noodle Salad
Punchy, piquant dressings
This category has those loved or loathed sauces of blue cheese, Caesar, or herbal/spicy dressings like African chermoula or French anchoïade.
When dealing with full-throttled dressings that have loads of flavour and texture, you can go either red or white, depending on the salad itself.
If the salad has bacon or is topped with a grilled chicken or steak that bring that smoky char note, reach for a juicy red like crianza-level Rioja, young Valpolicella, or bright Pinot Noir.
Should the salad steer more towards simple vegetables, seafood, or egg, a creamy Chardonnay without too much oak would work well, as would a hearty rosé from Spain or Tavel.
Try this recipe: Classic Bistro Salad