Michael Laing, winemaker for M.Lawrence sparkling wines, and Adam McMarlin, chef at Bistro Foufou, share the view that M.Lawrence’s Sex Sparkling Brut Rose pairs well with this Crudite dish.
“Soft red fruit bubbles and a kiss of sweetness pair with blood orange, apple and persimmons in a colorful fleur on the palate,” Laing said.
McMarlin noted that the sparkling wine’s soft fruitiness is a nice counter to the tartness of the passion fruit and the acidity of the apples and oranges.
1 honeycrisp apple
1 fennel bulb
1 or 2 persimmons
1 or 2 blood orange segments
1 or 2 passion fruits, juiced
1 T. fennel fronds
1 T. chives
Fleur de sel
2 T. olive oil
Slice the fennel bulb in half and remove the core. Using a mandolin, slice the fennel very thin. Julienne the apple and toss with the shaved fennel, juice of the passion fruit, olive oil, fleur de sel, chives and fennel fronds. Using a mandolin thinly slice the persimmons and arrange the slices on the plate. Place the apple and fennel mixture on top of the persimmons. Arrange a few orange segments on top. Makes 4-6 salads.
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