Tender, sweet green beans, fresh picked, are one of my all time favorite veggies. I love them tossed simply with sherry vinegar, olive oil, boiled potatoes and olives, but the additions and variations to this green bean salad theme are almost endless. Add in some duck skin cracklins, a few strips of roasted bell peppers and some toasted almond slivers and you've got the fix for a great, light summer supper!
Sweet, sour, salty; a salad like this has a lot going on and finding the right wine to work with all the elements can be frustrating to say the least. Try to find a wine that works with the acidity here and is simple enough to add a complementary note to most of the ingredients.
Two to try:
Gini Soave Classico - Nice Soave Classico is a great choice here. Bright, fresh and slightly plump, it's a wine made to complement food, not compete with it.
Vina Godeval Godello - Godello is not the best known of Spain's grapes, but the combination of apple, floral and citrus flavors in a nice, plump style makes it one of the most versatile.
Comments
Grilled Eggplant Variation
It is delicious dusted lightly with cinnamon, olive oil, sea salt once on each side during the grilling process. Yummmm!
Jul 27, 2012 at 11:38 AM
As a vegetarian, I've been waiting for this article since I found this site! I'll definitely be trying some of these pairings, especially the ones for portobello caps, which I absolutely love.
Jul 27, 2012 at 7:40 PM
Sylvaner and Savatiano? How about something that's available in our local markets? Preferably something made in our local wineries? I'm in Oregon, so I'm thinking Pinot Gris, Pinot Blanc, or Chardonnay. Maybe Pinot Noir rose.
Jul 29, 2012 at 12:06 AM
Dal Piaz
OK, I'll follow up on this theme with a couple more articles, perhaps something based around vegetarian autumn dishes and one paring vegetarian dishes with wines you can find locally!
Jul 31, 2012 at 8:31 PM
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