This was a rather pricey bottle ($20.00) for everyday consumption. And yet, I did not grudge the outlay because the pleasure it provided was commensurate with the price. The Anterisio is a delicate wine and likely to be overwhelmed by strong-flavored foods. I served it with baked potatoes smothered in sautéed rapini, cheddar and my special yogurt sauce. Mmmmmmm.

When I stuck my nose well into the glass (an indispensable part of the ritual), I detected the seductive aroma of bread and honey. Very promising indeed. The taste was ethereal and nectar-like, very refreshing, yet without a noticeably acidic or citrus component. Later, as the wine warmed, it smelled light and sweet like Spring blossoms, stronger in the bouquet than on the palate.

The wine is from the Piedmont region of Italy, made from the Arneis grape, which is one I’ve not often encountered.

Linnet’s Special and Spectacularly Simple Sauce

Thick Greek-style yogurt
White vermouth
Dijon mustard

Take enough thick yogurt to serve the number of dishes you are plating. Add about two tablespoons of vermouth per half-cup, and a nice dollop of good mustard (a tablespoon, or to taste). Mix well. If necessary, dilute with water to the desired consistency.

This favorite short-cut is excellent on potato dishes, like baked potatoes or home fries (I like my home fries moistened) and as a substitute for the much fattier (yet delicious) sour cream. I often garnish it with cheddar cheese, and I have been known to serve it over quesadillas! It is also very good for dressing up a frittata, omelette, or savory crêpe. The Long-Suffering Husband loves it. It works on pasta, as long as you don’t expose it to high temperatures that will make the yogurt separate. All sorts of variations are possible. You can add hot pepper sauce, or garlic. With olive oil, garlic, and fresh-ground pepper beaten in, plus herbes de Provence, it makes a creamy dressing for cooked vegetables or fresh greens.

Just don’t try using a regular (American-style) yogurt like Dannon. Not only is it watery, but it lacks the good flavor of the Greek-style yogurts.  I remember going down to breakfast in Athens to find a huge bowl of full-fat yogurt, as thick as clotted cream or cream cheese. That was the good stuff. You don’t have to use the full-fat kind, but good thick yogurt lets you thin it down (if necessary) with the liquids of your choice. Sometimes I even add white wine, though this makes it noticeably sweeter.