The last time we did this article we talked about the sequence of wine being as important as the matching of wine to the meal. That it was necessary to start with your lightest whites and end with your full-bodied reds. This can create a challenge when following the European tradition of putting the salad after the main meal. In most cases, a full-bodied red would not pair well with a salad, so what do you do now? The next phase of the sequence is residual sugar. (dryer to sweeter). This allows you to follow a red with a white. The wine choice we made would go well with the salad recipe whether you choose it alone or within the meal progression and would work if you chose to have the salad before or after the main meal. We recommend an off-dry Riesling, as the light sweetness will really complement the dressing, cheeses and nuts found in the salad, and, of course, the greens of the salad, but not be as sweet as the wine you would chose to pair with dessert. This wine varietal loves foods and pairs nicely with a spectrum of choices.

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