The App: A selection of toasts prepared by Melissa Nyffler, chef and owner of Dinette in Seattle.
Front to back: Rapini pesto with Beecher’s sharp cheddar and Mama Lil’s spicy pickled peppers; La Quercia proscuitto with fig and anchovy spread; and smoked sardine with peperonata and Laura Chenel goat cheese.
Jameson’s Pick: 2009 Pazo Señorans Albariño
Challenged with an assorted array of ingredients, you’ve got to pick one bottle of wine that works with all three toast appetizers. First, it’s ok to panic a little. Then, take a deep breath and think, ‘What do all these toasts have in common?’
Eureka, it’s salt!
Sharp cheddar, prosciutto, and smoked sardines require a refreshing pour to cleanse powerful, and salty, flavours.
Time for an Albariño, a refreshing grape from Spain’s Rias Baixas region. Perhaps the fact that its grapes grow close to the sea explains its affinity with salty foods.
Ponder this (and more) as you alternate between sips of this bracing, lively dry white wine and bites of savoury toasts.