Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. Recently I have been eating arugula like I have some deficiency. I can’t help it, I love it! So I want to share a few recipes and of course the wines that go with it.

At our local farmers market there have been a lot of spring onions so I braised onions and created a delightfully light and brothy sauce. To this I added a few handfuls of arugula and spinach. Although the presentation was simple, the result was simply delicious.  With this I recommend a Chassagne-Montrachet, it is rich, clean and holds up well to the strength of the onion and arugula. This wine is made from Chardonnay and among the best in Burgundy. Next, there are many recipes available combining arugula with pasta and parmesan cheese. Simple dishes to prepare but they pack a ton of flavor into a meal and they go well with unoaked white wines and lighter styles of reds. Now if you are a pesto lover, as I am, you will discover that arugula makes an amazing pesto, especially when combined with oil cured black olives such a kalamatas. This pesto can be used on warm pasta as a dressing for pasta salads or combined in an oil and vinegar to toss a green salad. I even like it as a spread served with cheese and crackers. As with the pasta it works well with unoaked white wines and lighter styles of reds. Give arugula a chance you may just like it. 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.