I stopped at my local market on my way home and cooked up an early dinner. I couldn't help myself, the recipe sounded too good. The baby arugula has a light spiciness, which balances the wine's creaminess. The rosemary adds an earthy element that pairs well with the citrus of both the wine and the fillet. The pairing of wine and food may be, as Sid Goldstein of The Wine Lover's Cookbook says, a complex and highly inexact science, but I've found much success breaking down why these pairings work and much satisfaction testing and tasting.
My fish market had very thin fillets. I opted to serve two per person. Depending on the thickness, adjust serving size and cooking time accordingly.
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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