Up-and-coming Sauvignon Blancs

Meet our three new favorites -- and dozens of recipes to try with them

When lots of fresh green veggies are on the menu, Sauvignon Blanc is the wine to open. Peas, asparagus, and artichokes all share the spirit of this crisp, citrusy, sometimes grassy white wine. Add tangy goat cheese, tender shrimp, or briny oysters to the mix, and March eating and drinking is as good as it gets.

For Sauvignon Blanc, Northern California's Lake County is the place to watch. With combinations of delicate lemon grass, tart grapefruit, subtle minerals, and food-friendly acid, these are our new favorites.

 Monte Lago 2003 $13; Monte Lago Winery or 510/599-5246

 Shannon Ridge High Valley 2004 $15; Shannon Ridge or 707/998-9656

 Wildhurst Reserve 2004 $11; Wildhurst Vineyards or 800/595-9463

Perfect recipes

Incorporating the season's freshest ingredients, these dishes pair beautifully with a crisp Sauvignon Blanc:

Artichokes

 Artichokes and Spinach au Gratin 
 Crab and Artichoke Salad 
 Linguine with Artichokes and Lemon 
 Roasted Artichoke Salad with Lemon and Mint 
 Artichoke Crab Paella 
 Grilled Artichokes 

Asparagus

 Asparagus and Shrimp Stir-Fry on Noodle Pillows 
 Asparagus Salad with Fava Bean Sauce 
 Asparagus Sole Rolls 
 Asparagus with Watercress 

Shrimp

 Arugula and Shrimp Salad 
 Chinese Shrimp and Pea Rice Bowl 
 Lemon-Garlic Shrimp Skewers 
 Lemon-Basil Shrimp with Rice 
 Lemon and Shrimp Capellini 
 Shrimp Celery Victor 

Scallops

 Seared Scallops in Mint Broth with Peas and Roasted Tomatoes 
 Pronto Scallop Risotto 
 Scallop and Sugar Snap Pea Stir-Fry 
 Grilled Scallop and Shrimp Salad 

Oysters

 Barbecued Oysters 
 Oysters with Alioli 
 Roasted Oysters Decadence 

Peas

 Three Peas with Leeks, Mint, and Cream 
 Fresh Peas and Pasta 
 Pasta with Mint and Peas 
 Petite Peas with Greens 
 Ravioli with Green Pea Pesto 
 Pea Risotto 

More

 Mâche with Spring Vegetables and Lemon Vinaigrette 
 Halloumi with Couscous and Greens 
 Orechiette with Ricotta and Basil 
 Rustic Spring Vegetable Stew 
 Arugula Salad with Goat Cheese Medallions 

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