FOOD

Delicate dishes need light-bodied wine

May 29, 2007 

It’s best to keep your wine selections light to mediumbodied when considering what to pair with fresh, spring greens. Here are a couple of suggestions:

Silver Lake Winery 2005 Gewürztraminer (about $8) — This Columbia Valley white wine has a spicy, floral aroma with generous stone fruit flavors. The touch of sweetness on the finish provides a nice contrast to the cheese and savory components of Mary Ellen’s raviolis and bruschetta with sautéed spring greens.

Campogrande 2005 Orvieto Classico (about $13) — From central Italy, this dry white wine is crisp and light with hints of citrus and honeydew melon. Serve it with Mary Ellen’s spinach and arugula ravioli for a wonderful food/wine pairing.

Dan Radil is a wine enthusiast who lives in Bellingham. Reach him atwww.danthewineguy.com.

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