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How to Solve Tricky Wine-Pairing Dilemmas

Slide 4 of 7

Lesson 3: A Zesty White with Bitter Greens

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.

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