Many people will say never to serve a wine with salad. They fear the clash of acids with the dressing and the wine. If you are careful to manage the acids in the dressing to complement the wine, salad and wine can be some of the most interesting and creative pairings.
In today’s world where salad has become a primary meal, there is much opportunity to develop new and interesting dressings that complement wine. Remember that wine is the constant and that the acids must be in harmony. You can have a lovely sharp vinaigrette with a sweet white wine like Muscat Canelli, Gewurztraminer, Riesling or a low acid vinaigrette with a fruity red wine like Beau. With Balsamic dressings you even pair big bold reds like Shiraz or Pinot Noir.