04/03/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran. Today is food and wine pairing and each year around this time we notice the things that are coming up in the perennial herb garden. One of my favorites are the chives. Today let's talk chives and the wines that go with them. Yes, Chives, those long thin dark green leaves with a fluffy purple flower. They are the mildest of the onion family with a tangy sometimes slightly hot taste and they are absolutely at their best when served raw. The flowers are gorgeous and edible, just separate all of the individual flowers and sprinkle them lightly on just about anything from salads to eggs and entrees like grilled fish or chicken. Add the fresh chopped green portion at the very last if you are cooking with them as they are best used as a garnish. I like to use them in potato salads, green salads, omelets and along with cheese and bread. Chives make a great compound butter; just chop them up and whip them into softened butter. Then use it to top fish, chicken, pork or vegetables. Make a pesto from it by grinding the chives with olive oil. You can freeze both the butter and the pesto for a later date. Because of their herbaceous flavors, chives seem to go well with Sauvignon Blanc. If the food is grilled meat with the compound butter or pesto, it is very good with red Zinfandel or a dry Rose. Stop overlooking that clump of chives and use it to enhance your springtime dinners, and pair it with a nice crisp Sauvignon Blanc or a hearty red Zinfandel. Remember to send your wine questions to Linda at Vine to Wine dot net and thanks for joining me on today's Vine to Wine.