Arugula with sauvignon blanc

<p>Increasingly, Sauvignon Blanc seems to be the varietal of choice when you're looking for something refreshing and food friendly.</p><p>Our Wine of the Week, Long Meadow Ranch 2011 Napa Valley Rutherford Sauvignon Blanc ($20), fits this bill perfectly.</p><p>Alcohol is 12.9 percent, which keeps it refreshing in hot weather. Anything higher can be challenging when temperatures soar.</p><p>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.</p><p>There are whispers of Meyer lemon zest, firm-ripe pear, just-cut fennel — the bulb, not the fronds — and pineapple granita, as well.</p><p>Enjoy this lovely summer quaffer with green beans, zucchini, gypsy peppers, cucumber salads, oysters, clams, Petrale sole, flounder and simple green salads.</p><p>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.</p><p>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.</p><p>Wild Arugula with Peaches, Prosciutto and Drunken Goat Cheese</p><p>Serves 2, easily doubled</p><p>3 handfuls wild (small-leaved) arugula</p><p>— Kosher salt</p><p>— Extra virgin olive oil</p><p>1 white peach, preferably from Dry Creek Peach & Produce</p><p>1 lemon wedge</p><p>4 thin prosciutto slices, cut in 2-inch wide crosswise pieces</p><p>— Small wedge of Drunken Goat Cheese</p><p>— Black pepper in a mill</p><p>Put the arugula in a bowl, sprinkle with a little salt and toss.</p><p>Drizzle with just a little olive oil, toss again and transfer to two plates or wide shallow bowls.</p><p>Working quickly, peel the peach and slice it into wedges about 3/8 of an inch thick.</p><p>Carefully put the wedges into a bowl, squeeze the lemon over them and toss very gently.</p><p>Mound peaches and any juices on top of the arugula.</p><p>Scatter prosciutto on top.</p><p>Use a vegetable peeler to make thin curls of cheese and scatter them over the salt.</p><p>Season with several turns of black pepper and serve immediately.</p><p>Michele Anna Jordan hosts “Mouthful” each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM.</p><p> E-mail Jordan at michele@micheleannajordan.com. </p><p>You'll find her blog, “Eat This Now,” at pantry.blogs.pressdemocrat.com.</p>