How to Solve Tricky Wine-Pairing Dilemmas
Bitter Food Pairing: Dandelion and White Bean Salad with Mint and Olives
Why It Works: The intense flavors of bitter greens make most wines seem astringent. But a zesty white with bright acidity can actually make the greens taste lively—almost like a squeeze of lemon. One to try: the 2011 Martinshof Lobster Grüner Veltliner.