Peas Please

Tiny little globes of delicious spring!

 


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Peas with Lemon, Mint, and Scallions
Butter and cream. That’s all you really need to make peas that are stunningly delicious. A little salt of course as well and perhaps a hint of white pepper, but it’s really the fat that helps to spear the sweet snap of the pea across the palate and give it length in the mouth. All the rest of this stuff? Well that’s like the oak on wine. Seasoning spice, minty fresh and with the spark of acid that is perfect for highlighting and contrasting the sweetness of the peas. 
 
 
I could eat a big bowl of peas prepared this way, especially if I were to not be the sole shucker, in which case I might make allowances for expanding the ingredient list. With the purity of flavor here, and layers and nuance there are really only a few options that seem ideally suited to this dish. The obvious choices are gruner and Sauvignon Blanc but to my mind this is the perfect time to break out the greatest examples of Muller Thurgau. Minty, sapid and slightly herbal, it’s a match made in heaven. Hunt down the Feldmarschall, serve the peas with seared pork chops and it it’ll sing with the pairing!
 
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