Mom’s Birthday Dinner

The wines!

I picked some really fun dishes for Mom’s birthday over the weekend - my sister made a cool appetizer of apricot with brie en croute and for the main course we had lamb chops with a dressing I made of olive oil, balsamic vinegar, lemon, and fresh rosemary with garlic, kosher salt, and black pepper.

My dishes?  I made side dishes - stuffed tomatoes, risotto, and the cake - a New York style (or sort of German style) cheesecake.  Delicious!  I picked the wines, too - a Provence rose’, a 2007 Right Bank Bordeaux (that means it’s mostly Merlot with some Cabernet), and a Chateauneuf-du-Pape (mostly Grenache based wine with other grapes like Syrah and Mourvedre, from Southern Rhone).  The wines showed perfectly, and the dishes turned out really well.

Very easy stuffed tomatoes

The stuffed tomatoes are incredibly easy - I cut a few large vine ripened tomatoes in half, and, using a grapefruit knife, I hollow them out.  In a bowl, I mix together Italian seasoned bread crumbs, parmigiano reggiano, fresh finely chopped garlic, fresh chopped parsley, and olive oil.  I blend the olive oil into the mixture with a fork and make sure the crumbs are moist with olive oil, and then I spoon and lightly tamp down the mixture into the hollow tomato halves.  I then drizzle them with a bit more olive oil just to let them brown a bit, and bake them in the oven at 400 degrees F.  When they’r golden brown and just starting to crack a bit on top while the tomatoes are softened, take them out and enjoy them!

A cheesy, lemony risotto

The risotto I taught myself.  It’s not the easiest thing to make but if you get a feel for it, it can be quite simple.  I use 2 cups of arborio rice and my ratio is just over 3:1 liquid to rice.  I begin with a large pot and a drop of olive oil and cook an onion, chopped.  I add about 4 tbsp unsalted butter and let it melt, and using a wooden spoon, I add the 2 cups of arborio rice and stir to coat with the melted butter.  I then add, about 1 cup at a time, chicken stock, and keep the pot on fairly low heat.  I use about 6 cups of chicken stock, and then I also add the juice of 1 lemon and about 1 cup of dry white wine (this time I used a Cotes de Gascogne so not quite as dry as usual - Sauvignon Blanc or Pinot Grigio).  I add 1 cup at a time and stir so that the rice will gradually absorb the liquid.  I use about a pinch of ground black pepper, garlic powder, and about a tsp of fresh thyme leaves.  Once the rice has absorbed all liquid and is at a cooked rice consistency, I add about a cup (or slightly less) of grated parmigiano reggiano, and stir it in and remove the pot from the heat.  Once it’s integrated, I put it in a large heated bowl and top with chopped fresh parsley, and it’s done!

Cheesecake!

Let that cheesecake settle!

So about the cheesecake - there’s a story behind this one.  I was a girl scout when I was a kid until I was almost a teenager.  Somewhere around the middle of my girl scout years, I guess I was around 10 or 11, we had our first real bake-off.  I had never baked anything before - so my mom suggested her cheesecake recipe - it’s not that hard and it’s 100% from scratch, and she’d be happy to watch me, since she had made the cake so many times (I think she was given the recipe by someone named Connie that Mom worked with a long time ago, before I was born).  So the cheesecake it would be.  We’ve always called it the German cheesecake, but it’s definitely New York style (for those of you who have had a real New York cheesecake - and it’s far more fresh than most cakes that you’ll find in a New York deli or diner.  Anyway, it gets made in a spring form pan, and so there’s no graham cracker crust - in fact, there’s no crust at all.  I grease the pan with butter and coat it with plain bread crumbs.  The cake itself consists of cream cheese and butter blended together, and then add to it: sour cream, heavy cream, sugar, flour, corn starch, eggs, and vanilla, and there it is - use an electric mixer (I begin on low but bring it all the way up to the highest setting as I like loads of air in it - it can be pretty heavy for a cake so air helps!) - and 4 minutes later, pour it into the prepared pan, and bake it for almost an hour.  It’ll crack just a bit on top, but let it settle for a little while, and it;ll return to form, and carefully release the spring form sides, and it’s done!  Let it cool and place it in the refrigerator and that’s all there is to it.  Easy, right?  Well, maybe.  But I won that girl scout bake-off, and so the cheesecake was my first ever kitchen project, and a success it was.

Blueberry Pie for Labor Day

I love cooking and baking according to the seasons, and what’s fresh - it’s the best way to ensure a delicious and healthy dish, because preservatives don’t play quite so big a role when the ingredients are so fresh.  Plus, when ingredients are in season, they’re at their peak, so flavor is at maximum levels - at least that’s the way I see it.

Blueberry Pie - up close

I’m a huge fan of Ina Garten.  I learned an interesting lesson in one of her books (I believe it’s in Back to Basics but I’m not positive on that.)  Anyway, the lesson came from one of her trips to France.  She and her husband Jeffrey have homes here in New York (one in East Hampton right here in Suffolk County on Long Island, maybe an hour’s drive from where I live), one in the city, and one in Paris.  She was spending Thanksgiving in Paris and she and Jeffrey invited some friends over to their Parisian apartment, and she encountered a problem.  Some foods that are available to us here in New York are not available in Paris, at least not at Thanksgiving, when we use those ingredients to cook our Thanksgiving dinner.  I believe cranberries were among her examples.  The lesson I took from her experience which she shared with her readers is that cooking should be based on what’s in season, in order to keep it fresh and delicious.  So while Ina was able to put on an American Thanksgiving dinner in Paris, it took some major effort to find the ingredients, and some were frozen and she wasn’t happy about that (if I remember the story correctly).  And after the story, she reminds her readers to opt for the freshest ingredients, preferably those that are currently in season.

Blueberries are generally in season toward the latter part of the summer, at least that’s the case in northeastern United States.  And the true blueberries are the ones also labeled “bluet” - they have a pale colored inside flesh and dark skin (and the not-so-real blueberries have dark flesh as well - I think that’s important to remember!).

They say every good cook should have signature items, including signature cookies, cakes, and pies.  (When the holidays come around, I can’t wait to tell you all about my signature cookies - they reflect my Italian/Sicilian heritage and while they’re challenging, I love them so much and I look forward to sharing them with you.)

Since this blog post covers pie, I’ll tell you what my signature pies are.  My real signature pie is key lime pie - it’s the first pie I learned to make and now I do with without a recipe in front of me - I make it during the warmer months as I like to think of it almost like margarita in the form of dessert.  And the graham cracker crust is really quite simple to make.  If you look back a month or two ago, you’ll see the key lime pie in my 4th of July post.  My other signature pie, which I believe I covered in a post in June, is pecan pie, which I learned to make because it’s my dad’s favorite, and it seems quite difficult to find a good quality pecan pie here in New York, even in the best of American restaurants.  So I learned it, and thanks to a friend in the midwest who shared his recipe with me, the whole thing is quite easy.

“Raw"

As a child, my favorite pie was banana creme, and I’ve yet to attempt it, but I think it’ll be fairly simple - hopefully I’ll try soon and let you know about it!  My dad’s friend used to make it all the time when he came to our house when I was a kid, when the men in the family made wine in our cellar and planned fireworks shows for 4th of July parties at our house.  Eddie always brought cool desserts, including gingerbread cookies for my sister and me, Christmas cookies, apple pie, and of course my favorite, banana creme pie, and he even whipped the creme by hand.  How about that!  So yes, I’ll be learning to make banana creme pie.

But while blueberries are in season late in the summer, I decided it was time to try making blueberry pie.  I got the recipe from a dear family friend, who was also my piano teacher when I was growing up.  But the recipe didn’t include a specific pie crust recipe, so I turned to my sister, who makes an outrageously great apple pie.  That crust is fantastic, so that’s the one I wanted.  But instead of doing a complete cover crust, I opted for lattice, which I think looks nice on a richly colored berry pie filling.

Fresh out of the oven!

The filling includes about 5 cups of fresh blueberries (the real ones, bluet!), sugar, flour, and cinnamon, and once it’s in the pie crust, some lemon juice and tiny pieces of butter sprinkled over the berries.  The crust includes flour, shortening, salt, and cold water.  The crust is completely done by hand, and I doubled the recipe, because I wanted to ensure that the entire bottom crust would cover the Emile Henri pie dish, and also to make strips (cut with a pastry cutting wheel from Williams-Sonoma) long enough to make a proper lattice top for the pie.  Without giving away Lauren’s pie crust recipe, I’ll say that the shortening gets “cut” into the flour with butter knives, which takes a bit of time but it’s worth it, and when adding the water one tablespoon at a time, it gets blended in gently with a fork.  Do it by hand, she said, and not with the food processor.  You want to know how your dough feels throughout the process.  TRUE.

I used the butcher block as my surface and covered it with a bit of flour so as not to let it stick, and then rolled it out with a wooden rolling pin, and carefully, I got it quite thin, which is essential, and placed it very carefully in the pie dish.  I repeated the rolling for the second crust, except this one I cut into strips with the pastry cutting wheel (which works really well!).  I filled the crust with the blueberry mixture which was already starting to sort of macerate.  I carefully placed the strips of dough into a lattice which my mom helped me weave like a basket (since it was my first time doing lattice, 4 hands were better than two).

I then added a bit to it - I made an egg wash and brushed it on only the lattice and crust around the edges and not on the berries - and then sprinkled the whole pie with cinnamon sugar.  Perfect, I thought.

Into the oven for 45 minutes at 425 degrees F.

And voila!  A perfect blueberry pie emerged from the oven, bubbling around the edges and looking “golden brown” - I took so many pictures, I was so pleased with the way it looked.

Blueberry Pie with Vanilla Bean Gelato

And it was delicious, too.  It was served with a scoop of Talenti Tahitian vanilla bean gelato, and the sweet/tartness of the pie, the slight saltiness of the crust, and the sweetness of the gelato were a perfect match.

I was asked what would I pair with that - well, I’d say one of my favorite dessert wines - Alcyone late harvest Tannat from Uruguay, with its dark fruit and chocolate characteristics.

In all, I don’t think the whole prep time took longer than an hour, making this one of the less complicated and time consuming desserts in my repertoire.  And I’m pretty sure this will become my signature berry pie.  It’s too beautiful and delicious not to!

Gazpacho

It’s been a long, busy work week.  We just polished off two bottles of wine tonight (a Bergerac blanc and a 2009 Pauillac) - and somehow it’s 2.30am, I’m listening to Steely Dan and Bottle Shock is on in the background, and I’m sitting up in bed with my glasses on while writing about gazpacho.

In the summer I rarely eat any soup - I think of soup with the cooler months, with ingredients like lentils, pumpkin, sage, squash, and things like seafood and meat and one of my favorites - mushrooms.  As I write blog posts in the cooler months, you might figure out that I’m completely obsessed with mushrooms of all kinds, but mostly the very textured, dark, bold flavored types.  But anyway, I decided I felt like a chilled soup was in order this week - and I picked gazpacho - I haven’t had one in ages.  And I went with Ina Garten’s recipe.

Some of the ingredients include coarsely chopped tomatoes, red bell pepper, red onion (my advice - back off on this one just a bit - a whole red onion is extremely intense on day 1 of the soup - a bit more tame on day 2 but be careful - you may want to opt for half an onion or play it extra safe with a large shallot - and definitely go with a finer chop on this!), cucumber (which helped cool the palate with all the other flavors going on), minced garlic (again, go easy on this one - she calls for 3 cloves - but probably smaller than the cloves I used - because the flavor is powerful when garlic is raw!), tomato juice, good quality olive oil, white wine vinegar, kosher salt, and freshly ground black pepper.  I think that was everything I used.  If I were to add anything, it would be some fresh parsley or cilantro.  Use the food processor for the vegetables for sure, and let it sit covered in the refrigerator overnight, the flavors marry well and I enjoyed it more on day 2 actually.

I served it alongside seared chicken breasts and a simple salad of mixed dark greens, chopped pecans, finely grated parmigiano reggiano, and my basic salad dressing that takes me literally one minute to whisk and prepare - olive oil, balsamic vinegar, lemon juice, honey (I prefer wildflower over clover but the choice is yours), black pepper, kosher salt, and a dash of garlic powder.  The entire salad preparation takes no more than 5 minutes tops.

And the wine I picked was a 2009 Chateauneuf-du-Pape - in case you’ve heard of it or tried it but don’t know much about Chateauneuf, it means “new house of the Pope,” lots of history there worth reading about, based near Avignon in the Southern Rhone Valley region of France, where Grenache is the dominant grape, often blended with Syrah and Mourvedre (as was the case here), but may include up to (I believe) 13 different grapes.  Chateauneuf is a bit on the pricey side but if you find one you love, believe me when I say it’s worth every cent.  When properly executed, they’re a great blend of fruit, spice, and earthy notes, a rich deep red color, and enough acidity to pair well with lots of foods from cheese platters to tomato soup to duck to ribeye steak.  (I find that lots of people have heard of Chateauneuf but don’t know what it is, except that it’s a fairly expensive French wine - read up a bit on it and start tasting!)

So, why did I choose Chateauneuf?  Well, I would have chosen a Spanish wine to pair with a soup of Spanish origin like gazpacho, except that, truth be told, I already had the Chateauneuf open, and fortunately, Chateauneuf is made of similar grapes to Spanish reds, particularly those made up of Grenache and/or Mourvedre (in Spain they’re called Garnacha and Monastrell and while they’re quite different in Spain from the way they’re used in France, I still love the elegance and spice and lovely texture of these wines).  Anyway, it was a nice pairing and a fun thing to enjoy on a summer evening on the porch.

Gazpacho is simple to make - just find a dependable recipe, don’t use to much onion or it won’t show enough tomato characteristics, and I think the cucumber is a must - it works so well since the soup is chilled.  I don’t think it took me more than 20 minutes to make the whole thing.  And I do recommend making it the day before you intend to consume it - let the flavors work together overnight.

A Fun Appetizer - Simple, Too!

I can’t believe how long it’s been since I last updated the food blog!  I’ve finally got a few moments tonight while sipping a Plavac Mali on the couch and watching the Yankees and Red Sox, and I think I’ll write about a simple concept I tested this week - a combination of two favorite starter ideas that together, made for something exponentially better.

Anyway, I love gorgeous appetizers at restaurants, but at home, whether it’s a cocktail party or a simple gathering, I think starters should be fairly simple - yet absolutely delicious.  After going through recipes upon recipes of dips, salads, canape, etc., sometimes it’s fun to just put something together that seems like it makes sense.

Bruschetta is one of those timeless appetizers that most people seem to like - at least at Italian American gatherings.  But it’s not quite the same as the basic bruschetta - I made the topping with a simple balsamic dressing and chopped beefsteak tomatoes, finely chopped shallots, and fresh herbs from my garden (basil, parsley, and oregano) - toss it and set it aside and let the flavors marry.  But here’s where it gets a little bit different.

To make it more interesting, I made a sort of low calorie hummus of cannellini beans (Tuscan white beans), olive oil, kosher salt, ground black pepper, garlic, parsley, and lemon juice.  Rinse and drain the beans and put them in the food processor, and add the other ingredients, and puree it until it’s completely smooth.  (This can be made the night before.)

I used plain crackers and spread the hummus in a fairly thin coating, and topped with a small amount of the tomato topping, and that’s it, it’s that simple.  I doubt the whole process took me more than 20 minutes to complete.  And it’s perfectly delicious, lots of flavors going on, bite sized, and you can pair most anything with it - cocktails, beer, sparkling wines, and reds and whites.  It’s that easy.

4th of July - Lobster Mac & Cheese and Key Lime Pie

4th of July is one of my favorite holidays - I love summer and unless it’s one of those huge parties, 4th of July seems like a less than stressful time to celebrate our nation’s independence.  What’s better than sitting outside and enjoying a summer day and evening with something good to eat, a cold (insert “alcoholic”) drink, and good company?  (Bonus points if fireworks are involved!)

This 4th of July consisted of a relaxing day and night on our porch with mostly traditional American barbecue food.  I chose some really fun wines, including a few rose’ from Provence, some crisp whites, and bolder style American reds to pair with grilling (and let’s not forget the Sauternes I brought out later on in the night - not your standard Independence Day drink I’m sure but a great way to end the evening).

I made a cool side dish and my signature pie.

My side dish was lobster mac & cheese.  I’ve made mac & cheese before, but this time I wanted to add lobster, and I’m pretty sure this is the final alteration to my original recipe.  I begin with a proper bechamel sauce, which I cut the recipe in half (so it’s 2 1/2 tbsp butter, 2 tbsp flour, and 2 cups heated whole milk), and then add my cheeses, which are always the same 4 - gruyere, sharp cheddar, smoked gouda, and parmigiano reggiano.  They’re all coarsely grated except for the parmigiano which is fine.  I like those cheeses because of course we need cheddar, it wouldn’t be mac & cheese without it.  Gruyere gives it a mature, deep flavoring and aroma.  Smoked gouda gives it just that - smokiness.  And parmigiano gives it the nutty, salty taste (so I add no salt - not even to the water to cook the elbow macaroni).  To season the smooth, creamy mixture, I add a pinch of nutmeg and dry thyme leaves and a bit of finely ground black pepper.  I saute pancetta and add chopped onion until it’s just barely caramelized, and add it to the mixture, along with the cooked and drained macaroni.  This time I added chopped steamed fresh lobster meat from the local fish market, and some finely chopped fresh parsley from my organic plant at home, and gently mixed it together.  I put it in a large baking pan and topped it with a bit more grated parmigiano, and baked it for about 45 minutes, until the sides begin to bubble, and the top is golden and crisp.  For me, that’s the perfect mac & cheese.  High in calories but absolutely delicious, it tends to pair well with a fruity and/or smoky red with some substance, and I’d probably go with a Syrah, Cabernet, Zinfandel, Petite Sirah, or Malbec.  And I was so pleased that everyone loved it!  Remember - fresh is better, and it’s smart to choose your own ingredients, so that you can control the flavor you want and ensure that you’re not putting anything unnatural into your cooking.  Boxed mac & cheese?  Powdered cheddar?  You can do better than that!  Bechamel is beyond simple, pick your favorite combination of cheeses, and season it as you like.  And speaking of freshness, I was in a hurry and tried to buy lobster meat from a larger store - until the employee refused to answer my questions about where the lobster came from, and proceeded to tell me it was frozen and had an expiration date one year from now.  Excuse me?  That’s not what I want to serve!  It can’t be fresh if it’ll expire in one year.  So the lobster came from the local fish market, and I strongly advise you to do the same.  At least it’s not frozen and loaded with preservatives, and you know exactly where it came from, that the lobster was still alive that day and was steamed just for you (or you could steam it at home).

The pie was key lime (good thing I made 2 of them!) - whether you can find the real key limes from Florida (which are sometimes difficult to juice) or you opt for regular limes, it’s a delicious pie and ideal for summer, as it’s served chilled with a dollop of fresh whipped cream.  I make a graham cracker crust which is very simple, and the pie filling consists of lime juice, lime zest, egg yolks, and sweetened condensed milk.  (I’m sure everyone’s got their own whipped cream recipe but just in case - mine is heavy cream, confectioners sugar, and good vanilla extract.)  It’s a very easy pie to make and a crowd pleaser.

Pecan Pie

I’ve always been one to order the dessert with the most chocolate in it.  So as a child, I picked the chocolate dessert wherever we went.  But my dad usually ordered pecan pie whenever it was on the dessert menu, and when I realized just how much he enjoyed it, I began to get curious about the pecan pie.  I was familiar with lots of fruit pies - berry, citrus, and other pies, but I’d never had a pie that revolved around a nut.

So about a year or two ago, when I decided I’d surprise my dad with pecan pie, I asked my Facebook friends for the best pecan pie recipe.  And one friend was generous enough to share his pecan pie recipe with me.  I tested it in my kitchen and it was pretty easy, much easier than I thought it would be, and looked just as I remembered it from restaurants.

And it’s delicious.

And what’s amazing to me is that these days, my dad says it’s much harder to find a good quality pecan pie in a restaurant that doesn’t have a strange, unpleasant texture.  His current favorite is the pie that I make at home.  And I made it for his birthday celebration yesterday - delicious, of course, with a scoop of vanilla ice cream.  And a leftover slice for breakfast this morning was a great way to start the day.

So while I’m not going to give away the recipe on the blog, as it comes from someone else, I will say that if you seek out an authentic pecan pie recipe, and not something that sounds mass-produced, you’ll probably be quite satisfied with the result.  Begin with your basic pie crust and take it from there.  

They say every good cook should have signature dishes, and for desserts, we should have a signature pie, cake, and cookie.  My signature pie has always been key lime as it’s probably my favorite pie, but I might just have to take on a second signature pie, the pecan.  It’s that good.  And speaking of key lime pie, in a couple of weeks I’ll be making that as well, and of course I’ll be posting about it.

A Classic, an Experiment, and Poached Eggs

Summer weekends are my favorite thing.  And having a few moments to update my blog is so nice - while listening to the Yankee game after a productive morning outdoors and preparing to bake pecan pie, before heading out to a favorite wine bar tonight.  This is my kind of Saturday.  I’ll give you an update on the pecan pie next time - it’s Dad’s birthday celebration tomorrow and pecan pie is his favorite, and it’s really not that difficult to make.  And who doesn’t love pie in the summer?  (I’ve already decided for our 4th of July barbecue, I’ll bake key lime pie.)

Smoky fettuccine, poached
eggs, parmigiano reggiano,
and black pepper

Anyway, last night I needed something pretty quick and easy (but fun) to make for dinner, after getting home from pouring a wine tasting at the incomparable Lake Side Emotions Wine Boutique, my regular Friday wine gig.

Delicious - dinner up close

When I get home late, I crave what I consider my “comfort food” - anything with macaroni, and usually not too complicated.  It was a perfect summer evening and I wanted to sit out on the porch and listen to the Yankee game over dinner, so I was in the mood for a crisp white.  What macaroni dish should I pair with a crisp white?

Well, a few months back, I was at a restaurant in the Hamptons with one of my favorite ladies in the wine industry.  I have a sort of fascination with properly poached eggs, as I used to be intimidated by the thought of making a mistake while poaching (before attempting it this spring - to date I’ve poached a total of 16 eggs and so far not one mistake).  So when I saw an interesting dish on the menu, I went for it that evening.  The pappardelle was made with smoked flour, and topped with a perfectly poached egg, grated parmigiano reggiano, and ground black pepper.  That evening was rather chilly and in keeping with my love for wines from Sud-Ouest, I went with an earthy Cahors.

A perfectly poached egg -
quite tame and simple

So I decided to attempt as close a replication of that dish as possible last night.  Of course, I have no such smoking device at present, so instead, I cooked fettuccine in a pot of water seasoned with Liquid Smoke (hickory seasoning).  Yes, it worked - the macaroni had a light smoky taste to it.  I was pretty hungry so I opted for two poached eggs, and of course added the parmigiano reggiano and black pepper.  The eggs, when poached correctly, are wonderfully runny and delicious.  (For some reason, I felt it would be a good idea to stir in a pat of butter into the macaroni - it made the texture a bit richer and gave the flavor some complexity and in fact it was a very good idea.)

Recently I was asked if poaching eggs is as difficult as it appears.  My answer was no, it isn’t, if you do it correctly.  How do I do it?  Well, I’m sure everyone does it differently, but I bring 8 cups of water to a boil with 1 tbsp white vinegar.  I’ve read that it’s effective to poke a tiny hole in the bottom of the egg (where there’s a little air pocket) with a pin, and when the water is just barely about to boil, hold the egg with the hole in the water for about 10 seconds, then break the egg carefully and allow it to drop into the water.  I don’t allow the water to boil - it seems it would cook the egg too quickly and violently when we’re trying to be so careful.  After about 4 minutes, I remove the egg.  I hardly have to manipulate it with a spoon as it contains itself pretty well and doesn’t move around the pot.  I generally poach 2 eggs at a time, so I use a medium sized pot.  Remove the eggs with a slotted spoon and voila, a perfectly poached egg.  Sounds simple?  That’s because it is.  Just be careful and be confident, and chances are, it’ll turn out just as you hope.

Very basic - fried
artichoke hearts

Aligote

What did I pair with it?  Well, I wanted a vegetable to go with dinner.  I love artichokes in the warmer months, so I made a very basic side dish of fried artichoke hearts.  I drained a can of artichoke hearts and coated them in eggs whipped with a dash of milk, and seasoned bread crumbs.  It only takes a couple of minutes to fry them, and then I let the oil drain off, and topped them with parmigiano reggiano.  Delicious and simple.

The wine I chose was a biodynamic Aligote.  Haven’t heard of Aligote?  It’s the “other” white Burgundy.  When we think of white Burgundy, for obvious reasons we think of Chardonnay.  This was my first Aligote and it was a perfect pairing.  The wine is quite dry with subtle fruit notes of citrus and apple, and plenty of mineral, with a crispness ideal for cutting through a rich texture such as egg (I generally opt for bubbles when pairing with egg, but last night I just wanted a crisp white), and the flavors of the dish and side dish seemed to allow the fruit notes of the wine to shine through.  The bright acidity of the wine left my palate feeling very clean and I was very satisfied with last night’s dinner.