June Featured Wine: Fontaleoni Vernaccia Di San Gimingano

Vernaccia di San Gimignano is from just outside the village of San Gimignano in Tuscany.  It is considered one of the finest white wines of Italy and was the first white wine to be granted DOC status.  The wine is a pale yellow green color with medium intensity. Floral, lemon and melon notes hit you on the nose, with citrus notes and minerality on the palate.  The wine finishes with refreshing acidity and minerality. Fontaleoni is one of the best producers of Vernaccia di San Gimignano, normally $13.99, this month on sale for $10.99.  

What to Eat it With

Vernaccia is a crisp white wine from Tuscany.  It pairs well with vegetables, fish and light chicken dishes.  I had this with a light dinner of mostly vegetables and some cheese.  We usually eat our large meal mid-day so dinner is light.

Cucumbers and Peppers:

No cooking here, simply wash and slice the cucumbers and place in a bowl.  Also, wash and cut 2 red peppers, remove seeds and slice.  Also place these in a bowl.  This evening I used avocado oil, lemon and cilantro.  Whisk the lemon and oil until thick, add cilantro and salt and whisk some more.  Pour half of mixture over the cucumbers and peppers.  Using a spoon, lightly toss the vegetables in the dressing.  Place the cucumbers on a circle in a round plate with peppers in the center.

Avocado and Tomatoes with tune and chick peas:

Remove the skins and pit from an avocado and slice into 5 or 6 slices lengthwise, put aside.  Next slice a large plum or roma tomatoes in the same fashion.  Place the tomatoe and avocado on a plate forming a circle, first an avocado slice then tomatoe, continue until you form a circle around the plate.  Leave the center open.  Using a can of tuna, preferably packed in olive oil from Italy, remove most of the oil and put tuna in a bowl.  Next open a can of chick peas, from Italy, Spain or the middle east, drain and pour into the same bowl.  Add a little finely chopped raw onion, cilantro, one table spoon of real mayonnaise, salt, lemon and olive oil.  Mix well with a spoon and taste, add additional salt as needed.  Plate the tuna and chick peas into the center of the dish with avocado and tomatoe.  Pour the remaining dressing from the cucumbers over the avocados and tomatoes.

Cheese:

You can of course use any cheese of your liking, but this evening I used a pecorino and a provolone, both from Italy and a simple brie from France.

That’s it!  No cooking, 15 minutes to prepare and you have a simple light meal for two.  Just add a bottle of Vernaccia and if desired some nice crusty French or Italian bread.  
Buon Appetito!

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