Salads & Wine
The first true signs of spring are upon us. Our thoughts turn to lawn-mowers, beachwear and lots of fresh food.
If living longer wasn't a good enough reason to eat healthy, just take a look at the endless inches of nuclear winter white skin in your not-very-friendly mirror.
Surely spring is second only to the dawning of a new year in terms of motivating an overhaul of our diet.
The food outlook for spring/summer 2008 is a bit troubling but there are lots of chances to explore and experiment with fresh food.
We are being told of food price increases that are sure to take hold in our local grocery store.
New studies linking pesticides with a growing number of health issues appear daily. What's a food and wine lover to do?
One thing that we can all do to eat better in '08 is to get to know a regional farmer or two.
Take an interest in what they're doing and what you're buying. Approach any purveyor of fresh produce at your local market and start asking questions.
Did they grow the stuff themselves or are they simply selling it? What is their philosophy on using pesticides or fertilizers?
Ask lots of questions with the aim of establishing a relationship with someone you can trust. You will be helping a small, local farmer and potentially eating much better too.
This doesn't just apply to vegetables. A quick tour through many local markets will reveal a surprisingly large number of meat vendors too.
Looking for exotic meats like buffalo, caribou, duck or wild boar? You can find them.
Looking for meat that hasn't been affected by growth hormones? They're there too.
Ever wonder about the taste difference between an egg from a free-range chicken vs. the factory version? You will be surprised.
I encourage trying new things in the kitchen (I am also very fond of experimentation and discovery in the wine world too).
When finding new things includes helping local small business AND makes me healthier, well bring it on.
I plan on visiting every farm market from Sackville to Bouctouche this summer.
I plan on keeping an open mind and an open mouth, and having lots of fun too.
Local, fresh veggies always seem to taste better. I enjoy seeing the ones still covered in some dirt.
Nothing beats a fresh salad made with local lettuce, tomatoes and onions and it is at this time of year that I start eating salads as the main course rather than as a starter.
Unfortunately, most salad dressings are desperately difficult to match with wine. That's because most are made with lots of vinegar, and vinegar is the enemy of most wine.
To match a wine with a vinaigrette dressing, the wine has to have lots of mouth-watering and tart acidity.
While all wines have some degree of acidity, look no further than an entry level priced Sauvignon Blanc for an easy and affordable match.
You should be able to find an excellent example from France or Chile and not pay more than $12.00.
* Bill Vance is a professional Sommelier and organizer of the World Wine & Food Expo. See this week's recommendation on page 17. He can be reached at bestbuywine@rogers.com.
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