Match crispness in wine with radish sandwich
French breakfast radishes, a springtime favorite commonly eaten with butter and sea salt, make a simple, satisfying sandwich when layered with cream cheese, arugula and sun-dried tomato. Have one for a light lunch or pre-dinner bite. Either way, you’ll want a crisp, lean wine to cut the richness of the cream cheese and play with the herbal notes of the arugula.
THE FOOD French breakfast radish sandwich: Spread 2 ounces cream cheese thickly on one side of a slice of lightly toasted rustic bread. Thinly slice 3 or 4 French breakfast radishes (or regular radishes) lengthwise. Layer radish slices over the cream cheese. Slice half of a sun-dried tomato in oil in thin ribbons; scatter over the radishes. Top with fresh arugula, then a second slice of toasted bread. Makes: 1 serving
THE WINE By sommelier Rachael Lowe, as told to Michael Austin: 2015 Col Vetoraz Prosecco Superiore, Valdobbiadene, Veneto, Italy:
Made of 100 percent glera, otherwise known as the prosecco grape, this refreshing brut-style sparkling wine will be a great match for this dish. With notes of peach, apricot, white flower and apple, the wine’s bright acidity and bubbles will cut through the richness of the cream cheese and dried tomatoes.
2015 Sylvain Bailly, Sancerre, Loire Valley, France: Made of sauvignon blanc grown in silex soil, this wine has an amplified mineral content, along with aromas of fresh-cut grass, lime blossom, musk melon and flint. That, plus its bracing acidic finish, will match well with the spice of the radish and arugula. 2015 Copain Wines Tous Ensemble Rosé of Pinot Noir, Mendocino County, California: From a cooler-climate region of California, this wine is elegant, nuanced and full of finesse. It is lean and racy, with notes of yellow Rainier cherry, strawberry, lilac and white pepper. The spice character will complement the arugula and radish perfectly, while the acidity will cut through the texture of the bread and cheese.