This is the mantra of the modern fitness enthusiast. But what does it really mean? What are the “acids” and “greens” that are so crucial to optimal health and fitness?

“Wines with an herbaceous or vegetal component work nicely with salad, whether it be a Sauvignon Blanc from the Loire Valley (all that fresh parsley and cut bell pepper) or a Gruner Veltliner from Austria (pea shoots and parsnips, anyone?). The main concern here is making sure that the acid in the wine meets or exceeds the acidity in the salad dressing; you might think that a tart wine with a tart vinaigrette would be overwhelmingly, well, tart, but together those two high acid components will wash each other out, and you’ll be left with a clean palate, ready to experience the more immediate flavors in the salad. You also want to match the weight in your dressing to the weight of the wine: a salad with a creamier dressing might want a wine with the creaminess of oak treatment. And finally, don’t be afraid of a little residual sugar if there are sweeter elements in the salad (whether it be a honey vinaigrette, candied nuts, or fresh fruit). To my mind, one of the greatest salad pairings of all time is a classic Waldorf salad with François Cazin Cour-Cheverny Cuvée Renaissance (the off-dry bottling he makes in exceptional years—if that wine is out of reach, then a good Vouvray Sec or Demi-Sec from a producer like Domaine Huet, Philippe Foreau, or François Chidaine will do just fine!).”—Mia Van De Water (North End Grill)

These wines are often found in the pairing guidebooks. You can also try to balance the flavors by using a complementary flavor profile. For example, a salad with a vinaigrette dressing might be paired with a wine that has a similar flavor profile, such as a white wine with a citrusy aroma or a red wine with a peppery spice. Another way to deal with the salad dressing is to use a neutral wine.

Riesling is a versatile grape that can be enjoyed in a variety of ways, from dry to sweet, and from crisp to full-bodied. It’s a great choice for pairing with a wide range of foods, including seafood, poultry, and even spicy dishes. Riesling’s ability to balance acidity and sweetness makes it a perfect match for a wide range of flavors.

The choice of wine depends on the type of food you’re serving. For example, a rich, fatty dish like a steak or a lobster, would call for a wine with a higher acidity and a fuller body. A lighter, more delicate dish like a salad or a fish, would call for a wine with a lower acidity and a lighter body.

This approach can help you choose a wine that complements the flavors and textures of the dish. For example, a light, crisp white wine like Sauvignon Blanc would pair well with asparagus, while a full-bodied red wine like Cabernet Sauvignon would pair well with artichokes. The concept of “food-pairing” is not limited to just vegetables.

Tart wines are also great with seafood, particularly shellfish. The acidity in the wine helps to cut through the richness of the seafood, creating a balanced and refreshing experience. Tart wines are also a good choice for pairing with spicy food, as the acidity can help to tame the heat and create a more harmonious flavor profile. Finally, tart wines are a versatile choice for pairing with a variety of cheeses, particularly those with a sharp or pungent flavor.

Read the original article on Serious Eats.