Pairings: Pretty fumé blanc with burrata and peppers

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Our Wine of the Week, Dry Creek Vineyards 2017 Fumé Blanc ($15), is a pretty thing, with fruit and floral characteristics that blossom in the wine’s aromas and reverberate all the way through its lingering finish.

Aromas suggest both a citrus orchard on a warm morning and freshly mown grass covered with dew.

These qualities translate, on the palate, into suggestions of Meyer lemon, Key lime, white grapefruit, and passionfruit, along with lemon verbena, lemongrass, lemon thyme, and refreshing bursts of Armenian cucumber.

There is just a hint of muskmelon, too.

It is a perfect summer quaffer, lovely with salads, zucchini, ceviche, poke, shrimp tostadas and salads, avocado gazpacho, and even coleslaw, if dressed with a vinegar-based dressing.

The wine also is quite versatile. Want to enjoy it with, say, a steak? Cook it rare and add a generous squeeze of lemon juice just before enjoying it.

You can do the same with lamb and pork. It also is excellent with mild Thai curries, and Thai and Vietnamese salads, including those made with green papaya.

Some of the classic pairings are excellent with this wine. Petrale sole or flounder with butter, lemons and capers, for example, flatters the wine beautifully, as do mussels steamed in white wine — this one! — garlic and lemon.

You’ll enjoy it with oysters on the half shell, too.

If you love Oregon baby shrimp, chop up some and add mayonnaise, lemon juice and chives and pile the mixture onto lightly toasted sourdough bread: delicious!

For today’s recipe, I’ve focused on the delightful chiles known as padrons and shishitos.

They have just a slight edge of sweetness, which resonates with the wine’s fruit flavors.

The burrata mingles deliciously with the chiles and the cucumber highlights the hint of cucumber in the wine itself. And perhaps best of all, it takes mere minutes to prepare.

Fried padrons and shishito chiles with cucumbers and currata

Makes 4 to 6 servings, easily doubled

8 ounces padron and shishito chiles

— olive oil

1 burrata, 8 ounces

1-2 lemon wedges

— Maldon Salt Flakes or other flake salt

1 small cucumber, preferably Armenian, cut into 1/4-inch thick half rounds

— Black pepper in a mill

Set a heavy pan, such as cast iron, over high heat and add just enough olive oil to coat the pan with a thin film.

Add the chiles and toss frequently, until the skins blister and they begin to soften and take on a bit of color.

Set the burrata in the center of a platter or plate. When the chiles are done, tip them onto the plate, surrounding the cheese.

Squeeze lemon juice over the chiles and sprinkle them with salt. Tuck the cucumber here and there among the chiles.

Grind pepper over everything and enjoy right away.

Michele Anna Jordan hosts “Mouthful, Smart Talk About Food, Wine and Farming” every Sunday evening from 6 to 7 p.m. on KRCB FM. Email her at

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