SEVEN SIMPLE WINE AND

Say, did that crispness come from the iceberg OR THE SAUVIGNON BLANC?

As we soak up our remaining warm weather, it’s safe to say there’ll still be plenty of salads on the menu. Although salads are mostly a simple food, (depending on the home chef) they can become a little more complex when you throw in exotic ingredients like pine nuts, pomegranate seeds and Pecorino shavings. However, for the sake of keeping things simple, below we pair seven wines with seven classic salads.

WHERE TO START?

Like with any food and wine pairing, the trick is to make sure the avours of the food are not dulled by the wine’s body or acidity. And, equally, that the taste or texture of the dish doesn’t leave the wine at on the palate. When thinking about a good wine and salad pairing, consider the dominant avours sitting on top of those lettuce leaves. How these can work with your wine, without one overpowering the other?

A good starting point is that most salads will pair well with the fresher and lighter side of the wine spectrum. For the most part, that ol’ complex red sitting on your wine rack will be far too heavy and tannic to pair with a simple salad. To help you out, we share a few simple guidelines to follow and experiment with along your wine journey.

A FRENCH AFFAIR

With its mix of green beans, hard-boiled eggs, tuna, tomatoes and anchovies a NICOISE SALAD has plenty of delicious avours happening all at once. Why not think about pairing this French classic with a nice dry rosé? A rosé is light enough to complement the greens, yet powerful enough to pair with the rich tuna and creamy eggs. Our pick: Waterford Estate Rose-Mary 2019 (Price R109)

DID SOMEONE SAY PARMESAN?

Salads dressed in strong, creamy dressings need a slightly weightier wine with a little oomph behind it. Something like a gently oaked Chardonnay will cut right through those salty anchovies and oily croutons that make CAESAR SALADS such a rm favourite. Be warned, an overly oaky Chardonnay might overpower the various avours in the salad.

Our pick: Canto Unwooded Chardonnay 2020 (Price R109)

GET ME TO THE GREEK

Feta, olives, onions, tomatoes… the gangs all here! Add an oily vinaigrette to the mix and you’ve got yourself an all-time classic. All the good stu found in a GREEK SALAD should be paired with a wine of a similar sharpness. Try serving this salad alongside a crisp Sauvignon Blanc, the herbaceous notes will complement the olives and oregano. Plus, the zesty fruity notes will hit home with the tomatoes.

Our pick: Cape of Good Hope Sauvignon Blanc 2018 (Price R140)

A NEW YORK STATE OF MIND

Traditionally made with fresh apple, chopped celery, walnuts and grapes, the famous WALDORF SALAD isn’t complete without its signature creamy mayo-style dressing. An extra juicy, aromatic Gewürztraminer provides a bit of weight and all the right kind of sweetness. Plus, a good Gewürztraminer carries enough richness to match that heavy mayo.

Our pick: Van Loveren Special Late Gewürtztraminer 2020 (Price R85)

THE ULTIMATE AUTUMN SALAD

When roasted, butternut squash is fundamentally sweet with a hint of savoury earthiness. In general, a BUTTERNUT AND FETA SALAD’S sweet squash and salty feta pairs nicely with rich white blends. e high fruit avour and medium body of a white blend make it a natural t alongside the hearty roasted veg toppings and peppery rocket.

Our pick: Rascallion 45 RPM 2019 (Price R117)

A SWEET & SOUR MIX

e three staple avours you’ll nd in any classic Asian-style crunchy NOODLE SALAD are honey, ginger and sesame. Perhaps a slightly complex mix of avours to pair wine with, but this trio will sing alongside a bottle of Riesling. is varietal will complement the sweet, tangy avours found in a noodle salad while simultaneously cooling any heat or spice.

Our pick: De Wetshof Mine d’Or Riesling 2018 (Price R112)

FEELING FRUITY

Sweets for my sweet? e so , sweet avours of Muscadel are destined to be served with a fresh and colourful FRUIT SALAD. e lip-smacking sweet notes of a Muscadel are balanced out by the fresh and vibrant acidity of the fruits that make up a classic-style fruit salad. So reach for the Muscadel to e ortlessly match the abundance of sugar and acids found in a fruit salad.

Our pick: De Krans Premium Moscato Perle 2019 (Price R72)

So, there you go. Once you get the gist of wine and salad pairings, your at-home salads will never be the same again. Most importantly, remember to have fun discovering di erent wine and food pairings. Experiment with what works and what doesn’t while enjoying the process. If you like sipping a glass of Pinotage with your mixed greens, then keep doing it.

THREE TIPS ON PAIRING WINE WITH SALADS

• Dress for Success: To make your salad vinaigrettes a little more wine-friendly, try and tone down their tartness.

Add a little mayonnaise, cream or honey, or swap fresh orange or grapefruit juice for a squeeze of lemon and lime. • Don’t Ditch Reds Completely: Higher-acid reds with herbal and oral notes go well with balsamic vinaigrette as well as salads with meat, cheese, nuts and dried fruit. • When in Doubt Turn to a Trusty Sauvignon Blanc: If you are ever unsure, opt for a good Sauvignon Blanc.

Sauvignon Blanc’s high acidity and herbaceous notes will complement most salads well.