By Sophie Daniels — Photographed by Jazz Martin
The genesis of Good Taste Affairs is simply a passion:
The marriage between superb wine and healthy, fresh cuisine.
Founder, Sophie Daniels moved to Boston in 1994 and began her love affair with fine food and wine while working at premiere restaurants in the heart of the city.
In 2001, the opportunity presented itself for a career in the wine industry, which continues to blossom, now into its tenth year. Combining this wine savvy and a family tradition of culinary acumen, Good Taste Affairs provides it’s customers with tailor made food and wine experiences, including intimate dinners, holiday or special occasion parties, private chef services, wine education and tasting events.
- 3 cups watermelon, cut into 1-inch cubes
- 1½ cups Feta cheese, (1½ 8 oz packages)
- 4 cups arugula, loosely packed
- 1 small bunch aromatic basil,
(Spicy Globe or Thai preferred)
- 4-8 edible flowers as optional garnish
- 2 tablespoons olive oil,
- 2 tablespoons Balsamic vinegar,
- 1 teaspoon molasses
- ¼ teaspoon fresh cracked pepper
- teaspoon salt
- Arrange 1 cup of arugula onto each of four salad size plates.
- Take four small clusters of basil and reserve. Chiffonade all remaining basil by stacking leaves, rolling them tightly, and then cutting across the rolled leaves with a sharp knife, producing fine ribbons. Divide into four parts and layer on top of arugula.
- Cut 3 cups watermelon into 1-inch cubes, and then divide among the four plates, positioning melon on top of the basil. Cut or crumble feta cheese into small bit size pieces, again separating into four parts to be placed among and over the watermelon.
- Whisk together the olive oil, balsamic vinegar, molasses, pepper and salt (or shake vigorously in a glass jar). Drizzle dressing over each salad plate, as much as desired.
- Garnish with reserved basil leaves and edible flowers. Enjoy!
Preferred wine pairing: Sauvignon Blanc
(soh-veen-yown-BLAHNK), the perfect summer white wine!
With its roots in France, Sauvignon Blanc has now traveled the globe and grows with great success and acclaim in such places as New Zealand, Chile, South Africa and California.
And depending on the climate and soil in which it’s grown, the Sauvignon Blanc grape can be used to make wines that display many aromas and flavors including: grapefruit, lemon, lime, melon, apple, grass, hay, straw, bell pepper, asparagus, green olive, honey, smoke, apricot, menthol, wet wool, mineral, flint and gooseberry.
Due to higher levels of acidity, Sauvignon Blanc wines tend to be crisp and refreshing, and most are fermented in stainless steel tanks (to keep it this way), verses oak barrels, which can tame the acidity and add additional flavors, as in the case of other white wines such as Chardonnay. This acidity makes Sauvignon Blanc an excellent wine to pair with food, as the acid helps to break down the fat found in most cuisines, paving the way to a stellar dining experience in a restaurant or your own home kitchen.
Typically paired with seafood, Sauvignon Blanc harmonizes with anything from sushi (think the New Zealand or South African styles), to raw oysters (Loire valley expressions are the ideal mate), to chicken dishes or pasta with cream sauces (try the wines made in California or Chile).
During the warm summer months in New England, this lively and fresh wine is best served well chilled, and can be enjoyed all on it’s own, or better yet, with your friends and my delightful salad recipe.
Contact Good Taste Affairs at firstname.lastname@example.org, or 617.699.6080