Wine and food pairing: Greek salad

Greek salad is distinguished by its freshness and simple yet tasty ingredients. Tomatoes provide juicy acidity, cucumbers add crunch and freshness, peppers offer a light sweetness, olives add a savory touch, and feta adds a salty creaminess. Olive oil and oregano add a herbaceous, aromatic note.

A Sauvignon Blanc from the Loire, with its notes of citrus, green apple and herbaceous character, also pairs well with the Greek salad. Its lively acidity and fresh, herbaceous aromas combine harmoniously with crisp vegetables and olive oil. A Sancerre blanc will be a perfect companion for this dish.

A Rosé de Provence, light and dry with red fruit aromas and refreshing acidity, is ideal to accompany a Greek salad. Its lightness and liveliness balance the richness of the feta and the saltiness of the olives. A Grenache Rosé d'Espagne, with its notes of strawberry, cherry and a hint of spice, is also an excellent choice. This wine brings a fruity dimension that pairs well with the salad while offering a welcome freshness. The rosé from Château Grand Boise or the Bandol rosé from Tour du Bon will be great pairings.

A Burgundy Pinot Noir, with its red fruit aromas, supple tannins and lightness, can accompany a Greek salad, especially if served with grilled meats on the side. The delicacy of the Pinot Noir does not overpower the delicate flavors of the salad and adds an elegant note to the meal. A Gamay-based Beaujolais, with its red fruit aromas, freshness and light tannins, is also a good choice. This young, fruity wine adds a touch of liveliness that goes well with salad. The Bourgogne village du domaine Jean Fournier, served slightly chilled, would be superb.