Quick question: Where was Caesar salad invented?

1. Rome, Italy
2. New York City
3. Tijuana, Mexico
4. San Francisco

If you guessed (c) Tijuana, Mexico, you’re correct!

Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana. The salad is named after Caesar the person, not Caesar the Roman emperor. (Julius Caesar died in 44 BC, long before romaine lettuce made it to Europe!)

And here’s the other surprise: Caesar salad pairs beautifully with white wine—specifically, with Chenin Blanc.

Let’s explore why most salads kill wine, how Caesar salad solves the problem, and which wines work best.

The Wine & Salad Problem (Why It Usually Fails)

Most vinegar-based salads can be terrible with wine if not paired properly. Here’s why:

Vinegar is wine’s enemy.

Salad dressings are typically made with vinegar (red wine vinegar, balsamic, sherry vinegar). Vinegar is acetic acid—extremely sharp, sour, and aggressive. When you pair wine with vinegar-based dressings, the wine tastes flat, metallic, or sour. The vinegar overwhelms the wine’s more delicate acids.

Bitter greens clash with wine.

Arugula, endive, radicchio, and other bitter greens can make wine taste metallic or overly tannic. The bitterness compounds with wine’s tannins (in reds) or acidity (in whites), creating an unpleasant sensation.

Raw vegetables and wine don’t play well.

Raw onions, bell peppers, and radishes have sharp flavors that clash with wine. There’s not enough fat or cooking to soften their edges.

Result: Most salads paired with wine can create a disappointing experience. The wine tastes worse, the salad tastes worse, and you wonder why you bothered.

How Caesar Salad Solves the Problem

Caesar salad is an exception. Here’s why it works:

✅ No vinegar—uses lemon juice instead

Lemon juice is citric acid, which is much gentler than acetic acid (vinegar). Citric acid plays nicely with wine’s natural acids. They complement each other rather than clash.

✅ Creamy, fat-based dressing

The dressing is made with egg yolks, olive oil, and Parmesan—creating a rich, emulsified sauce. Fat coats your palate and softens wine’s acidity. The creaminess creates a luxurious texture pairing.

✅ Umami depth from anchovies and Parmesan

Umami (savory depth) bridges wine and food beautifully. Anchovies and aged Parmesan add complexity that wine loves. Umami actually makes wine taste fruitier and more balanced.

✅ Mild lettuce (romaine)

Romaine isn’t bitter like arugula or endive. It’s crisp, refreshing, and neutral—a perfect canvas for the dressing and wine.

✅ Crunchy croutons add texture contrast

Toasted bread croutons provide textural interest without overwhelming the wine. The toastiness can even complement oaky or brioche notes in wine.

Result: Caesar salad is one of the few salads that genuinely loves wine.

Why Chenin Blanc Is the Perfect Match

This week, we’ve explored Loire Valley’s Anjou-Saumur region and Chenin Blanc’s incredible versatility. Caesar salad is where that versatility shines.

Why Chenin Blanc + Caesar Salad works:

🍋 High acidity handles lemon beautifully

Chenin Blanc has some of the highest natural acidity of any white wine grape. The wine’s acidity matches the lemon in the dressing—creating harmony, not clash.

🧈 Crisp freshness cuts through cream

The dressing is rich and creamy (egg yolks, oil, Parmesan). Chenin’s bright acidity cuts through that richness, cleansing your palate between bites.

🥖 Waxy texture complements the dressing

Chenin Blanc has a characteristic waxy, honeyed texture even when bone-dry. This texture mirrors the creamy, coating quality of the dressing.

🧀 Savory depth matches umami

Chenin’s mineral and savory notes (especially in Loire styles) complement the anchovies and aged Parmesan. The wine doesn’t fight the umami—it enhances it.

Many Chenin Blanc Styles match with Caesar Salad

Dry Savennières or Saumur Blanc: Mineral, structured, high-acid. Works beautifully.

Vouvray Sec (dry): Similar to Savennières but slightly softer. Great choice.

South African dry Chenin Blanc: Riper fruit, more generous. Works well.

Off-dry Vouvray Demi-Sec: Touch of sweetness can balance garlic and anchovies. Surprisingly good!

Avoid: Heavy oaked Chardonnay (too rich), Sauvignon Blanc (can clash with garlic), red wine (tannins + lemon = no).

Bonus: Crémant de Loire (sparkling Chenin Blanc) + Caesar Salad = Unexpected Magic

Why this is an exciting and decadent pairing:

🥂 Bubbles cut through cream like nothing else. Carbonation literally scrubs your palate clean. Each bite of creamy salad is refreshed by the wine’s effervescence.

🍋 High acidity handles lemon and garlic. The wine’s acidity matches the dressing’s brightness without clashing.

🥖 Brioche notes complement croutons. Toasty wine, toasted bread—they echo each other beautifully.

💰 Value! Crémant de Loire (a sparkler made from Chenin Blanc) costs $15-30 for Champagne-quality, traditional-method sparkling wine. This is a luxurious pairing that won’t break the bank.

Expand Your Palate: One Sip At a Time Series

Anjou-Saumur: Where Chenin Blanc Shows Its Many Faces

Chenin Blanc: The World’s Most Versatile White Wine

The Loire Valley: Amazing Wines for Absolutely Every Taste 

Rosé d’Anjou: The Rosé for Red Wine Drinkers