Chives & Wine
Welcome to Vine to Wine this is your host Linda Moran. In my garden late Spring and early Summer always brings on the chives! And I look forward to the time that I have them. On today’s program we are going to talk about chives and the wines that go well with them.
Yes Chives – those long, thin, dark green leaves – mildest of the onion family with a fluffy purple flower. The flowers are gorgeous and edible, just separate all of the individual flowers and sprinkle them lightly on just about anything. Chives have a tangy sometimes slightly hot taste and they are absolutely at their best when served raw. If you are cooking with them, add them at the very last, as they really are best used as a garnish. I like 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 or vegetables. Because they have an herbaceous taste they seem to go well with Sauvignon Blanc. If the food is grilled meat with the compound butter it is very good with red Zinfandel. So 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.