Pairing Query: Orange, Red Onion, Black Olive

One course of Christmas dinner will be a salad with orange, red onion, and black olives. And olive oil.

No, I can't serve an "orange" wine to this crowd.

Thinking about viognier, or some other Rhone white, but really, I'm stumped. Help?

Maybe you should skip wine with that course. Possibly a Blanc de Blanc would work. I like Sauvignon Blanc with many vinaigrette salads but you didn't mention vinegar as part of the dressing.

No, I can't serve an "orange" wine to this crowd.

Why not? Something like Bea Santa Chiara is awfully hard not to like, IMHO. Deep luscious fruit, minerals, tactile grip.

And in general, when orange wines don't show brett they seem pretty straightforwardly delicious to me.

I think Rhone whites might work, but with the orange (and any other acid) I'd be wary of low acid wines.
And agree a good orange would work.

A couple other ideas:
northern Italian whites. Maybe NE, but I was thinking more something like a Pigato or Vermentino from Liguria.
Godello.
Txacoli.
I think that bubbly is the actual safest, but I'd probably aim for cava, prosecco, or Loire petillant - maybe not the dish for tete de cuvee Champagne.

My suggestion is a Sparkling Red, you can serve this wine with everything at Christmes dinner. I suppose it is too late to source a wine from the Orange Wine Region in New South Wales. A Cargo Road Zinfandel or a Helberg Hill Tempranillo perhaps.