What wine with salad?

Here's the thing about salad and wine, it's not the greens that cause problems, it's the dressing. Vinegar and wine are natural enemies on your palate, so the trick is matching acid with acid. Pick a wine that's at least as crisp as your dressing and you're golden.

For a simple green salad with lemon-olive oil vinaigrette, Muscadet Sur Lie is your friend. This Loire white made from Melon de Bourgogne has that lovely mineral edge and a slight creamy texture from lees ageing that balances citrus dressing beautifully.

Got a warm goat cheese salad with walnuts and honey? Reach for a Touraine Sauvignon Blanc or Sancerre. The citrus-boxwood aromatics play perfectly off goat cheese, and the razor-sharp acidity cuts through the honey. Dry Vouvray (Chenin Blanc) works brilliantly too.

Niçoise salad, with tuna, eggs, anchovies, and olives, practically demands a Provence rosé. Grenache-Cinsault blends from Côtes de Provence have that pale salmon colour, pink grapefruit aroma, and saline finish that echo every element of the dish. Serve it properly chilled at 8-10°C.

Wild card: if your salad uses balsamic vinegar (sweeter, less harsh), you can actually pair it with a light red. A slightly chilled Beaujolais-Villages (Gamay) at around 14°C, with its soft tannins and cherry fruit, is lovely alongside a salad with lardons and croutons.