Harmonizing wines with salads can be tricky when it comes to spice a vinaigrette. The acidity of the salad makes it difficult to combine with the wine. The same happens when there are more bitter leaves.

Young and fruity white wines are the best suited to salads in general.

White wines with acidity and sparkling are the best that combine with salads with vinegar, because the acidity of the wine overlaps with that of the vinaigrette.

Light red wines, without tannins, and fruity can harmonize with salads that have red fruits as an ingredient.

Aromatic red wines with medium tannins, accompany well salads with grilled vegetables.

Salads that use dried fruits ask for an aromatic white wine with a wood stage.

Salads containing fruits such as pear and apple combine best with young white wines, fruity but with some acidity.