The best drink to go with salad is wine, but because there are more types of wine, and salad has a variety of ingredients, so it is more difficult to match, so what kind of vegetable salad with what kind of wine, I believe that many people are more curious about, the following is going to give you a simple match it.

Because of their bitterness, mustard greens require a little more thought.GrünerVeltliner will go with kale, and Italian white wines such as Gavi will match a creamy pasta dressing with Cavallonero. In rich meat stews, however, you can focus on matching the meat element. Brussels sprouts tend to go well with other strong flavors, but try Riesling, GrünerVeltliner or Chenin Blanc.

Cauliflower is an exception to this rule, as it is usually very wine-friendly and quite versatile. Zucchini (courgettes) can appear in a wide variety of delicious flavors, and when produced in a salad it will match the dry, crisp, dry white wines listed above. Obviously, when a simple salad serves as an accompaniment, it's likely that other parts of the dish, such as a barbecue chicken marinade, will be the elements you match.

What to consider when pairing wines with salads

1. Light-bodied wines

In general, almost all salads are only good with light-bodied wines. Aged red wines are too rich and complex for salads, and their powerful tannins make them almost impossible to pair with any salad, while full-bodied white wines can lack power when served with raw foods like vegetables. Therefore, when pairing salads, we only need to consider wines that are light-bodied and bright in style to ensure that the fresh flavors in both the salad and the wine are not spoiled, thus providing a sense of pleasure.

2. Dressings for salads

Another issue to consider when pairing wines with salads is the dressing. Most salad dressings are made with oil, mustard or vinegar as the main ingredient, and most of them have a strong, acidic flavor that blends well with the vegetables and tomatoes in the salad. But this makes wine pairing difficult. Wine is generally acidic, but the acetic acid in vinegar can be more pronounced and pungent than in most wines. If paired incorrectly, it can make a wine taste tasteless.

In summary, we can according to the taste of the vegetable salad and its components and wine with each other, if the salad is lighter and softer, can be paired with red wine, because it can play a role in softening the role of tannins in red wine, thus making the salad and wine fruit and flavor more extreme, with a typical ripe fruit aroma the more refreshing. If the texture of the salad, a common appetizer in our restaurants, can be paired with some richly textured, aromatic wines for drinking, I believe that no one will get its temptation for the hot summer days.