Salads & Green Vegetables Wine Pairing
Asking "which wines go with salads?" is otherwise a bit like "what wine goes with pasta?", as the answer depends on dressings, sauces and ingredients used.
Green vegetables and fresh salads can range from light and crisp to rich and hearty, depending on the preparation. The key to pairing wines with these dishes is to focus on wines with crisp acidity to complement the freshness and herbaceous qualities of greens, while also considering the dressing and any added ingredients (like cheese, nuts, or meats).
For salads with leafy greens like arugula, spinach, butter lettuce, and mixed greens—typically dressed with a light vinaigrette or citrus—look for wines that are light, crisp, and refreshing.
Green vegetables like asparagus, peas, broccoli, zucchini, and Brussels sprouts can be tricky due to their herbaceous and sometimes bitter qualities. The best wines have bright acidity, freshness, and often herbal or vegetal notes to complement these flavors.
- Sauvignon Blanc (Loire, New Zealand): Crisp and citrusy, with herbal notes that enhance fresh green salads dressed with vinaigrette or goat cheese.
- Chablis (Burgundy, France): A highly acidic, mineral-driven Chardonnay, perfect for arugula salads or mixed greens with a citrusy dressing.
- Grüner Veltliner (Austria): A perfect match for green salads with dill or herbs, thanks to its zesty acidity and subtle spicy finish.
- Verdejo (Rueda, Spain): Bright, herbal, and refreshing—pairs well with green salads or grilled zucchini.
- Pinot Grigio (Italy, Oregon): A light, refreshing wine that works well with green beans, peas, or cucumber-based salads.
- Provence Rosé (Grenache, Cinsault): Light and dry with bright red fruit and floral notes, this rosé is perfect for simple mixed salads with light vinaigrette.
