Cool cucumber creations with a wine to match

Shari Darling puts this superfood to the test

Cucumber is a superfood! And it works with wine!

Foremost cucumber is a fruit, not a vegetable. It develops from a flower and contains seeds. Culturally, we relate to this fruit as a vegetable, though. We find cucumber in the vegetable section of the super market, and we generally consume it as part of our savoury salad or meal, not as dessert.

Cucumber also has its own set of wine savvy partners!

But let's look at its nutritional value first. This green member of the gourd family has the most vitamins the body needs in a single day. For example, it provides 10 per cent of the body's daily vitamin C requirement.

Cucumber keeps the body hydrated. This is important if you spend time in the sun and are active. With 96 per cent of this vegetable being made of water, munching on cucumber will help you meet your water consumption goals and provide your body with other nutrients. And due to its high water content, it helps detoxify the body.

Eating cucumber relieves bad breath, provides heartburn relief, fights hangovers and joint pain and is believed to help fight certain cancers. It helps with blood pressure, digestion and cholesterol, and supplies the body with magnesium, potassium, and silicon. A few circles of cucumber on the eyes will reduce puffiness and bags. Hence its popularity for spa treatments.

Cucumber's delicate nature makes it a fabulous partner for crisp, dry white wines. But again, it depends on other ingredients in the dish you are creating.

Raita, for example, is an Indian condiment celebrating cucumber and is used to cool the palate between bites of spicy curry dishes. Alone, raita complements crisp whites like Sauvignon Blanc, Pinot Grigio, Pinot Gris. The reason is that raita is light, refreshing and tangy due to its main ingredient yogurt. Crisp, dry whites have tanginess to match.

If you serve Raita with grilled pork chops, serve a crisp, dry white. The Raita will take centre stage. Raita is also a lovely cucumber accompaniment to baked or grilled chicken or fish.

Cave Spring Pinot Gris VQA, (CSPC 522979), $15.95, has aromas and flavours of citrus fruit to complement the tanginess of Raita. The wine also has decent acidity, creamy mouth feel and hints of citrus that also partner well with this Indian dish.

Serve this Pinot Gris with a hefty dollop of Raita on pork chops or grilled chicken.

If serving Raita with grilled salmon, consider Pinot Noir. Pinot Noir is a light bodied red with decent acidity that will complement the tanginess of Raita. The wine has just enough weight to harmonize with the fattiness of salmon.

Konzelmann Pinot Noir VQA, (CSPC 200584), $14.95, is light enough to work with salmon and without over powering Raita. The wine has lovely black berry and cherry aromas and strawberry flavours with a hint of spice, soft tannin, and a good finish. Be sure to chill this wine in the refrigerator for at least a half hour, especially in this heat wave. The wine should be served chilled.

If you are making Raita to complement a curry dish, then keep both the tangy flavours of the Raita in mind, along with the heat and spice of the curry. In this case go with an off dry Riesling.

Peninsula Ridge Semi-Dry Riesling, (CSPC 387043), $14.95, has delicious flavours of peach and lemon on the nose and palate. The wine is light bodied with honey sweetness that nicely offsets the decent acidity. The fruitiness and sweetness of this wine makes it a perfect match for Indian curry dishes that are not overly hot or spicy.

Here's are two cucumber recipes with tanginess as its main taste sensation that will complement all the wines listed above:

Cucumber Raita with Lemon and Cilantro

Serves 4

½ teaspoon cumin seeds

1 tablespoon sunflower or other neutral oil

1 teaspoon mustard seeds 3 Persian cucumbers

3 cups plain whole-milk Greek yogurt (extra thick)

1 tablespoon fresh lemon juice

1 garlic clove, finely grated cup finely chopped cilantro, plus sprigs for serving Kosher salt

Kashmiri chili powder or paprika (for serving)

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.

Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Don't throw out the cucumber water. Put in a glass, top with ice and fresh lemon juice and drink. Mix into the cucumber the yogurt, lemon juice, garlic, and cup cilantro; season with salt.

To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro.

Creamy Cucumber Salad

Serves 4

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh lemon juice 1 teaspoon minced fresh dill

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice 1 tablespoon minced fresh chives

In a bowl combine mayonnaise with the sour cream, lemon juice, fresh dill, salt and pepper. Fold in the cucumber. Garnish with fresh chives.