Caesar Salad
This is not an original blog; I borrowed this from my “Wine Lover’s Calendar” which sits on my desk, but thought it would be of interest to some:
Hail, Caesar!
“One day, as I made the dressing (liberally, with garlic and anchovies) for a classic Caesar salad, I braced myself. Could any wine stand up to this? I opened 15 different types of wine to find out. As it happens, Caesar salad married well with an incredible range of wines. And, to be honest, I’m not exactly sure why. On the one hand, light bodied whites with good acidity worked beautifully. (To wit: Firestone Sauvignon Blanc from California and Zind Humbrecht Gris from Alsace, France were both stellar.) But my favorite choices were just the opposite: full-bodied whites with low acidity. Three types of wine that fit the bill: chardonnay, gewürztraminer and voignier. In particular, the Lawson’s Dry Hills Gewürztraminer from Marlborough, New Zealand (about $16), is sensational with a Caesar salad.





















