05/05/05 Food and wines - Spring onions

Welcome to Vine to Wine this is your host Linda Moran and today is Food and Wine pairing day. Since it is spring and there are so many spring foods available let's talk spring onions and wine! Spring has sprung and so have the onions. At my local veggie stand and farmer's market there is asparagus, spinach, chives, and of course, those sweet little spring onions. They are incredibly versatile and seem to bring such a touch of sweet zip to most any recipe that you use them in. If you enjoy your onions raw I recommend slicing them thinly with mushrooms and fennel and marinating them in a dressing made with lemon juice. When topped with shaved dry jack cheese it goes very well with Brut Champaign, Viognier or Pinot Grigio. Make a delicate cream of spring onion soup and serve it with a nice dry unoaked Sauvignon Blanc and alongside a fresh green salad it is a divine luncheon. If you are looking for a different side dish for grilled meat or fish why not sauté your spring onions with sliced granny smith apples and accompany your meal with Sauvignon Blanc or dry Riesling. Whatever your favorite recipe for spring onions - experiment with wines that have good acid and light to medium body. To find these recipes go to our websit vine to wine dot net and thanks for joining me on today's Vine to Wine.