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
