Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1104799
NORTHSHOREMAG.COM 26 APRIL 2019 the well versed. I think about food pairings. I like to keep it light and playful, and have fun, and yet I take it very seriously." Opening wines might include, for example, Austrian whites made with Grüner Veltliner, German Riesling, poetic light reds made with Pinot Noir, both Old World and New, perhaps a nod to the Jura region in France, and a sampling of small-production wines from the United States. Here are three of Harwood's spring favorites: Domaine D'E Croce rosé, made with Niel- luccio and Grenache, from Corsican winemak- er Yves Leccia in Patrimonio. Harwood says, "I love this quote from Yves: 'In Corsican we have this expression: A terre e fatta a palmi.' It means everywhere you put your hand down, the earth changes." A Kermit Lynch selection. Cantina della Volta Lambrusco, from CONTACT themarketrestaurant.com Modena in Emilia Romagna in Italy's north- east. From white to rosé to deep robust red, a splendor of sparkling wines, and an opportu- nity to explore in celebration the entirety of the family's portfolio. From Mucci Imports. From Lombardy in Italy's northwest, Ma- rangona Chiaretto, a dry rosé made with the grapes Groppello, Marzemino, Barbera, and Sangiovese, grown only for rosé by Alessandro Cutolo. A perfect food wine, mineral laced and perfumed. From Matchvino Imports. In anticipation, then, of the first day the Market door swings open in mid-May, when our pace picks up and the docks bobbing below the restaurant welcome the first fleet of boats ready to motor down the Annisquam River. E AT + D R I N K E AT + D R I N K "I consider wines that will please a more reticent wine drinker as well as engage the well versed. I think about food pairings. I like to keep it light and playful, and have fun, and yet I take it very seriously." — Alexis Harwood, Market Restaurant Harwood likes to find interesting wines for Market Restaurant.