Crisp wines are bright with hints of citrus, tart apple, pear, or mineral (think wet rocks). They snap and make us think of starched linens on grandma’s dining room table. Crisp wines are great with foods that have a little more acid in them such as tomatoes, citrus fruits, vinaigrettes, and goat cheese. These wines also pair well with saltier foods such as oysters.
Recipes for Crisp Wines
Paul’s Favorite Mussels
- 5 lb mussels, cleaned and beards removed
- 8 garlic cloves, minced
- 1 C flat-leaf (Italian) parsley, chopped
- 1 ¼ C dry white wine
- 6 Tbsp unsalted butter
- pepper to season
- ½ C slivered almonds, toasted (or you can toast whole almonds and chop)
1. Preheat oven 425 degrees
2. Combine mussels, garlic, parsley, wine, and butter in an ovenproof pot (we use our big stockpot), and add pepper to taste.
3. Roast mussels, uncovered, in middle of oven, stirring once halfway through roasting. Roast until mussels have opened (roughly 15-25 minutes). Discard any unopened mussels, add almonds, and toss to combine.
From Gourmet Every Day by the editors of Gourmet
Mixed Greens with Smoked Trout, Pistachios, and Cranberries
Who says you can’t have wine with salad? Crisp white wines will often work with greens (as well as many other dishes). Here’s a great, easy salad made from a variety of prepared items from the store … put some slices of French bread spread with goat cheese into the broiler for just a minute, and you’re set!
- 2 Tbsp raspberry vinegar
- 2 Tbsp chicken broth
- 1 Tbsp honey
- 1 tsp extra virgin olive oil
- freshly ground pepper
- ¼ C dried cranberries
- 6 C mixed salad greens
- 1 (7 oz) smoked rainbow trout
- 2 Tbsp dry-roasted pistachios
1. Combine first 5 ingredients in a small bowl and stir with a whisk. Add cranberries, and let stand for 5 minutes.
2. Place greens on each of 4 plates and top with pistachios and crumbled trout. Drizzle dressing over each. Place two cheese toasts on each plate.
Adapted from Cooking Light