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Pair with: English Peas
The residual sugar in the wine makes "the sweetness of the peas pop in your mouth," Satterfield says.
Make a pea soup by pureeing and mixing with ham stock, pearl onions, and fresh mint.
J. J. Christoffel Erben, 2007
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Pair with: Parsnips
White grapes add flavors of Old World pepper, herbs, and spice that are a good combo with parsnip, McCarthy says.
Saute in butter, apple cider, salt, and cream; puree and serve with duck.
Patrick Jasmin, 2000
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Pair with: Radishes
Satterfield likes the acidity and the fruity, almond-y tone with the spicy radish.
Slice and garnish with salt and pepper, olive oil, and goat's milk feta thinned with buttermilk.
Eyrie Vineyards, 2007
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Pair with: Beets
"The barnyard funkiness of the wine perfectly complements the earthy beets," McCarthy says.
Roast in olive oil and season with salt and pepper to bring out the savory side.
Domaine de Nerleux, 2004
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Pair with: Carrots
High acidity will balance the carrots' sweetness. "Look for one with virtually no oak, which competes with the vegetable," Satterfield says.
Roast with olive oil, parsley, and thyme.
Lioco Winery, 2008
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Pair with: Spinach
"This is a hard one," McCarthy says. "You need something almost oily and full-bodied, so that it won't compete with the spinach."
Saute with olive oil and garlic.
Domaine de Marcoux, 2008
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