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7

White

Wines

Spring

FOR

by Patty Hodapp

CNY grape-growers reveal their top-choice bottles Come spring, wine lovers store heavier

reds back on the rack to uncork lighter whites. And since vineyards stir from their winter’s sleep in early May, you should do the same. We uncover spring’s vino favorites from local vineyards to get your list started. These seven dry, sweet, or crisp white wines pair perfectly with favorite warm-weather dishes. To satisfy guests at a backyard potluck, pull out these regional white wines that please all manners of taste. Swirl, smell, and sip — tastes refreshing, doesn’t it?

#2 Arbor Hill Chardonnay, $10.95 A dry, complex blend of 100 percent Chardonnay grapes aged in French Oak. This chardonnay pairs well with the lightly charred taste of grilled fish. Arbor Hill Grapery & Winery // Naples // 800-554-7553 // info@ arborhill.com // thegrapery.com

#4 2006 Traminette Classic, $14.95 Dry and spicy. Combines a fruity bouquet with a classic taste that complements all flavors. Wilhelmus Estate Winery // Canandiagua // 585-394-2860 // info@wilhelmusestate.com // wilhelmusestate.com

#6 2008 Heron Hill Eclipse, $11.99 A fruit-driven wine. Blended varietals of Chardonnay, Pinot Gris, and Pinot Blanc aged in oak. This wine pairs well with an appetizer of grilled shrimp drizzled in cocktail sauce.Heron Hill // Seneca, Canandaigua, and Keuka Lakes locations // 607868-4241 // info@heronhill.com // heronhill.com

Fiddling

with

Fiddleheads The springtime crop that’s got flavor and aesthetics on its side by Alyssa Grossman

#1 Caywood Dry Reisling, $12.99 A dry wine with a subtle bouquet of peach and apricot. Pair this reisling with the smoky, tangy taste of barbecue chicken. Caywood Vineyards // Caywood // 607-582-7230 // info@ caywoodvineyards.com // caywoodvineyards.com

#3 Gelnora Barrel Fermented Pinot Blanc, $14.99 Delicate pear and citrus flavors complements a soft oak and vanilla bouquet. This wine enhances dessert like tiramisu. Gelnora Wine Cellars, Inc. // Dundee // 607-243-9500 // info@glenora.com // glenora.com

#5 2008 Casa Larga Gewurztraminer, $9.99 Dry, lightly acidic, fruity, and ideal with lightly seasoned or spicy foods. Try alongside a dish of curry-spiced baked chicken. Casa Larga Vineyards // Fairport // 585-223-4210 // info@ casalarga.com // casalarga.com

#7 2008 Shaw Vineyard Pinot Grigio (Li Bella) $14.95 Light, crisp, and dry with an acidic punch that leaves a fruity tingle on the tongue. Try alongside a light seafood pasta dish. Shaw Vineyard // Seneca Lake // 607-481-0089 // shawvineyard@yahoo.com // shawvineyard.com

To add a punch of character to your springtime meals, try fiddleheads – the green, coiled crop that sounds as intriguing as it looks. These crisp veggies taste a bit like asparagus and typically make an appearance on the farmers market scene. Pick ones with a tiny, leafy pattern along the sides of the coil and make sure that spiral part is 1 to 1.5 inches in diameter. When you get your fiddleheads home, chop off the stem if it’s more than 2 inches long. Rinse them in cold water a few times to remove any dirt and cook as soon as possible. Need an idea for fiddlehead prep? Try out this recipe from Emeril Lagasse: Fiddlehead Fern Ragout We suggest pairing this springtime recipe with grilled salmon or steak to get the most of the seasonal flavor. Ingredients: 1 1/2 pounds fiddlehead ferns 2 shallots, minced 4 tablespoons unsalted butter 2 sprigs fresh thyme 2 cloves garlic, minced ¾ cup chicken stock 1 tablespoon chopped chives 1 tablespoon chopped parsley Salt and pepper

Directions: Grab your saucepan and bring 1½ quarts of salted water to a boil. Throw in the fiddleheads and return to a boil. Use a slotted spoon to transfer fiddleheads to an ice bath and chill them. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible. Take a skillet and sauté the shallots in butter until they’re soft, about 2 minutes. Add the thyme and garlic and cook for another 3 minutes. Once all the liquid is evaporated, add the chicken stock and cook until reduced by half. Add the fiddleheads and cook 2 minutes. Add the chives, parsley, and a bit of salt and freshly ground black pepper, to taste. Serve immediately.

MAY 2011

29

Volume 1: May 2011  

Page through a sneak preview of our debut issue, dropping next Wednesday at our new tumblr--get your adrenaline pumping with 4 summer advent...

Volume 1: May 2011  

Page through a sneak preview of our debut issue, dropping next Wednesday at our new tumblr--get your adrenaline pumping with 4 summer advent...

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