Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are delicate apple and white peach with the freshness of line-dried linens. I found this classic shrimp salad recipe to be just right with Pinot Blanc because it does not overpower it. The salad is primarily shrimp and mayonnaise, with a hint of lemon and sweet onion to give it a little kick.
The Lightly Sweet Salmon recipe listed here would be substantial enough for dinner, but is light enough for lunch. It is particularly good BBQ’d, but if my husband is not around, I don’t mess with the briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled asparagus, and you’ll have a complete plate. Furthermore, this meal is complemented by America’s favorite style of wine, chardonnay with a little residual sugar.
Fading in popularity since the late 20th century is the giving of "May baskets," small baskets of sweets and/or flowers usually left anonymously on a neighbor’s doorstep. Consider bringing back this thoughtful tradition and make a double batch of lemon curd, preserving in jars and dropping them off on some of your favorite people’s doorsteps!
Then, use the rest of the lemon curd in this recipe (found on my website and the Community Focus site) for Lemon Charlotte to serve for dessert with a sparkling Moscato. Not only is it a perfect way to end this meal, it is a fitting homage to my aunt. Presenting her with this beautiful crown of ladyfingers will make her feel like the Queen of the May.
So, go on. Pair Up!
Maria Terry is a Certified Sommelier and Wine Educator in the San Francisco Bay Area. www.LaSommelierre.com