Caprese Salad

Caprese Salad

Caprese is summer on a plate: ripe tomato, milky mozzarella, basil and olive oil, fresh and delicate with the tomato setting a bright acidity. The wine should be light, crisp and herb-friendly, never heavy enough to flatten the cheese. Avoid oak and tannin.

Pairs Perfectly

A Soave Classico, Veneto, Italy. Garganega's gentle almond-and-herb character and clean acidity sit beautifully with the tomato and the soft cheese.

Pairs Well

A pale, dry Provence rosé, France. Saline and herb-flecked, it catches the basil and olive oil and keeps everything fresh.

A Vermentino, Sardinia, Italy. Its citrus-saline lift handles the tomato and stays light on its feet.

Avoid

Oaked, heavy whites and tannic reds, which bury the mozzarella and clash with the tomato.

Failing That

A Pinot Grigio, Italy.

If All Else Fails

Sauvignon Blanc, Touraine, France.

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