Fruity wines have flavors and aromas of grapes, berries, or apple, and can sometimes give a sense of just a hint of sweetness. They are that well-worn pair of jeans: easy-going, light, and easy to match. Fruity wines are great with many foods, especially ones that are a little salty, smoky, spicy, or sweet.
Recipes for Fruity Wines
Figs and Prosciutto with Mint and Shaved Parmesan
Serves 8 as first course
This simple but elegant salad is best if it’s made right before serving. It’s not for everyone, but we love the blend of complex flavors. Serve with a refreshing bottle of Chenin Blanc.
• 8 fresh figs, quartered
• 2 tsp extravirgin olive oil
• ¼ tsp cracked black pepper
• 1 oz Parmigiano-Reggiano cheese, thinly shaved
• 12 mint leaves, thinly sliced (Hint: lay several leaves on top of each other, roll like a cigar, then slice thinly)
• 4 oz thinly sliced prosciutto
1. Place figs in a bowl and drizzle with oil. Sprinkle with pepper, then toss gently
2. Place fig mixture in the center of a platter; top with cheese and mint, then with the prosciutto
From Cooking Light
Mussels with Thai Red Curry
Serves 6 as first course
Sweeter, fruitier Rieslings are wonderful partners with spicy foods—even if you think you don’t like sweeter wines. Something about Riesling and Thai food makes us happy, and this is a dish to share.
• 1/4 C (1/2 stick) butter
• 5 plum tomatoes, seeded, chopped
• 2 Tbsp minced garlic
• 1 Tbsp chopped peeled fresh ginger
• 2 14-oz cans unsweetened coconut milk (regular or light)
• 1 Tbsp (or more to taste) Thai red curry paste
• 1/4 C cilantro (plus extra to garnish)
• 1 tsp salt
• 3 lbs of scrubbed, debearded mussels (also works well with scallops or shrimp)
1. Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.
2. Mix in coconut milk, curry paste, 1/4 C chopped cilantro and salt. Simmer 4 minutes to blend flavors.
3. Add mussels; cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with chopped cilantro.
Adapted from epicurious.ca