Vinaigrette pairing

Vinaigrette pairing confronts the aggressive acidity of vinegar, which leaves wine thin, austere and at times vinegary. The rule holds that the wine be at least as acidic as the dressing, or it collapses. Softening the vinaigrette with citrus juice or swapping in verjus eases the clash. A very taut white, sauvignon blanc or muscadet, or simply water, often remains the most prudent choice with dressed salads at the table.