Wines for Salads

By Paulette Satur

I have to admit that when Eberhard and I were first dating, I was intimidated: he’d want me to choose a wine for our Sunday supper, and I’d freeze. Given that I’ve spent the past seven years as a wine consultant to several top Manhattan restaurants, this was probably an overreaction. But Eberhard does have a razor-sharp palate and a definite sense of what he likes and why; so it was a relief when we found ourselves loving the same wines.

Summer vegetables are wonderful with wine, even when they’re dressed with vinaigrettes or other strong flavors. It helps to keep a few guidelines in mind:

Select wines with lively fruit and a good acidity level. They can stand up to vinaigrettes.
Avoid oaky whites and tannic reds because vinegar deadens oak flavors and makes tannic reds taste astringent.
Go for low alcohol. Wines with 12 percent alcohol or less won’t overpower delicate vegetables.
Match flavors and weights. With light Zucchini “Noodles" we drink a German Riesling, such as Dr. Loosen or Gunderloch, but with the heartier Potato Salad with Bacon we choose a Long Island red, such as Hargrave Pinot Noir or Pellegrini Merlot.

Published July 1998