I am doing all this “gourmet” cooking so I though to really finish the meal I needed a good wine. So I ordered the Blue Apron” wine service. This is the first lunch I made with wine. For years I’ve wanted to learn about wine so I thought this was a good time.
It is a room temperature Barley salad (Carrots, Vidalia Onions, Greek Yogurt, and Pearled Barley cooked then cooled to room temperature), with a cold marinated cucumber salad (Cucumber., Honey, Fresh Tarragon, and White Wine Vinegar), and a side of Pad Thia noodles with chicken.
The wine is a Palmina Sangioverse from a vineyard East of San Francisco.