A Spring Recipe from Chef Sue Schickler
05/08/2015 10:19 amComments Off on A Spring Recipe from Chef Sue Schickler
As any Vermonter knows, the true arrival of spring can often be marked by the appearance of Ramps on the forest floor. A species of wild onion, Ramps are (sorry) rampant in our neck of the woods in the spring time…
To Drink: When considering a wine pairing for this appetizer it is important to consider not just the pungent nature of the Ramps but also the smoky elements from the grilling, the spice of the Harissa and the fattiness of the egg yolk. This is a perfect place for one of my favorite wines, the 2013 Domaine du Bagnol Cassis Blanc. A blend of Marsanne, Clairette Blanc and Ugni Blanc grapes, the wine gets some fullness on the palate from the Marsanne that is balanced by the acidity of the Clairette and Ugni Blanc and finishes with the faintest hint of salinity.