Arugula with sauvignon blanc
Published: Wednesday, July 18, 2012 at 3:00 a.m.
Last Modified: Tuesday, July 17, 2012 at 1:50 p.m.
Increasingly, Sauvignon Blanc seems to be the varietal of choice when you're looking for something refreshing and food friendly.
Our Wine of the Week, Long Meadow Ranch 2011 Napa Valley Rutherford Sauvignon Blanc ($20), fits this bill perfectly.
Alcohol is 12.9 percent, which keeps it refreshing in hot weather. Anything higher can be challenging when temperatures soar.
When the wine is well chilled, its mineral and citrus notes dominate in a bright, pleasing way. As the wine warms a bit, other qualities blossom, hints of jasmine, honeysuckle and orange flowers in the aromas and Galia melon, honeydew melon and suggestions of lemon cucumber on the palate.
There are whispers of Meyer lemon zest, firm-ripe pear, just-cut fennel — the bulb, not the fronds — and pineapple granita, as well.
Enjoy this lovely summer quaffer with green beans, zucchini, gypsy peppers, cucumber salads, oysters, clams, Petrale sole, flounder and simple green salads.
I particularly enjoy it with arugula, especially the wild variety that several farmers market vendors have this year. You'll recognize it by its smaller leaves.
For today's recipe, I have paired wild arugula with white peaches from Dry Creek Peach and Produce, prosciutto and little curls of Drunken Goat, a Spanish cheese that is absolutely perfect with this wine.
Wild Arugula with Peaches, Prosciutto and Drunken Goat Cheese
Serves 2, easily doubled
3 handfuls wild (small-leaved) arugula
— Kosher salt
— Extra virgin olive oil
1 white peach, preferably from Dry Creek Peach & Produce
1 lemon wedge
4 thin prosciutto slices, cut in 2-inch wide crosswise pieces
— Small wedge of Drunken Goat Cheese
— Black pepper in a mill
Put the arugula in a bowl, sprinkle with a little salt and toss.
Drizzle with just a little olive oil, toss again and transfer to two plates or wide shallow bowls.
Working quickly, peel the peach and slice it into wedges about 3/8 of an inch thick.
Carefully put the wedges into a bowl, squeeze the lemon over them and toss very gently.
Mound peaches and any juices on top of the arugula.
Scatter prosciutto on top.
Use a vegetable peeler to make thin curls of cheese and scatter them over the salt.
Season with several turns of black pepper and serve immediately.
Michele Anna Jordan hosts “Mouthful” each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM.
E-mail Jordan at firstname.lastname@example.org.
You'll find her blog, “Eat This Now,” at pantry.blogs.pressdemocrat.com.
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