Which wine do you pair with that great American dish “must-goes” (when everything in the refrigerator must go)? Why, a great American wine, of course. Many possibilities come to mind that would nicely foil the acidity of the dressing and tomato and the fat of the bacon and avocado; others would perk up the starch and vegetables. If you’d prefer a wine from outside America, say, Europe, just choose one from a cooler climate so that it cleans up the palate zestily.
The food: Cornbread Salad
Place 6 cups roughly crumbled day-old cornbread on a greased baking sheet; bake at 400 degrees until crunchy, about 7 minutes. Meanwhile, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar and 1 teaspoon grainy mustard. Place cornbread in a large bowl. Add 1 can (15 ounces) black beans, rinsed, drained; 4 slices cooked bacon, crumbled; 2 ripe tomatoes, diced; 2 avocados, diced; 1 small red onion, thinly sliced; 1 cucumber, thinly sliced; and 1/4 cup chopped cilantro. Toss to combine; season with salt and pepper. Toss with the dressing. Makes: 6 servings
Recipe by Donna Pierce
The wines
2013 Presqu’ile Sauvignon Blanc, Santa Maria Valley, California: Lots of layers here, from aromas and flavors of citrus, stone fruit and herb, to even different unfolding textures; a delicious cool-climate sauvignon. $20-$22
2011 Ravines Cabernet Franc, Finger Lakes, New York: Terrific for food due to its medium-bodied weight, the cut of its soft tannin and bright acidity and its uplifting red fruit scents and savors. $20
2012 Byron Pinot Noir, Santa Barbara, California: Hard to find good pinot at this price, but here it is: buoyant red fruit, soft tannin and juicy texture. $20
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