When I’m not stuffing my face with burritos and pizza, I do occasionally eat a salad like this one with olive oil poached tuna I enjoyed for lunch at Agrodolce in Seattle. Sometimes I hear people say that salad is a “challenging” thing to pair with wine. You know what’s challenging? Climbing Mt. Everest. Salad and wine matching simply involves the ardor of getting food from plate to mouth via fork and knife as well as acumen in raising a glass to your lips.
This salad also has an anchovy vinaigrette. When I think of anything anchovy, I think Campania. (And all of southern Italy, for that matter.) So I went for a glass of the 2012 Terredora di Paolo Rosé. (You’ll see “Rosaenovae Irpinia” on the label.) It’s made from 100% Aglianico, which is a grape that can produce powerhouse, long-lived reds. In this case, however, the results are a delightful, salad-friendly rosé.
Now pardon me while I eat my burrito stuffed with pizza. Don’t judge.