Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Vegetable
Green salad, asparagus, vinaigrette
Vinegar and chlorophyll murder most reds. Go high-acid, herbal, cold.
- Sauvignon Blanc
The rare grape that likes asparagus.
- Grüner Veltliner
White pepper and lentil for bitter greens.
- Dry rosé
When the salad has cheese or egg.
- Sauvignon Blanc
Cheese
Goat cheese
Tangy, lactic, often with herbs. Sancerre exists largely for this moment.
- Sancerre / Loire Sauvignon
The pairing textbooks are written about.
- Chenin Blanc
When the cheese is aged or honeyed.
- Dry Provençal rosé
For a chèvre salad in the sun.
- Sancerre / Loire Sauvignon