Organic Sauvignon Blanc choices and a great recipe

It's hard not to be crazy for warm summers and a glass of crisp Sauvignon Blanc. The Sauvignon Blanc is a light, crisp summer wine that is incredibly versatile. It's refreshing and goes well with just about everything from hors d'oeuvres all the way through to a main course. This wine is usually made in stainless or neutral oak, so not to overpower the light and crisp style. If you like the oaky taste, go for a Fume Blanc style of Sauvignon Blanc...that is a marketing term invented by Robert Mondavi in the 70's to describe his Sauvignon Blanc that was aged in oak.

Organic choices: Frog's Leap 2008 Sauvignon Blanc Made from 100 percent Rutherford (mid-valley Napa) fruit that's crisp and refreshing with citrus and white peach flavors. $18

Grgich Hills Estate 2008 Fume Blanc A biodynamic wine with lemongrass and tropical fruit flavors, floral aromas and an oaky finish. $30

Here is an awesome summer recipe to try with your organic Sauvignon Blanc:

Frittata Bites with Chard, Sausage and Feta (courtesy of Bon Appetit magazine)

• Nonstick vegetable oil spray
• 1 12-oz bunch of organically grown Swiss chard, stems and center ribs removed
• 1 tablespoon olive oil
• 1 cup chopped onion (organic)
• 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
• 8 large eggs
• 1/4 cup heavy whipping cream
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup crumbled feta cheese (about 4 1/2 ounces)
• fresh Italian parsley leaves

Preheat oven to 325 degrees. Spray 8 x 8 x 2 inch glass baking pan with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside. Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and saute until soft, 4-5 minutes. Add sausage and saute until browned and cooked through, breaking up with fork while cooking, 5-7 minutes. Remove from heat and cool. Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta, stirring to blend. Transfer mixture to prepared baking dish. Bake frittata until set in the center, 45-55 minutes. Let cool for 15-20 minutes. Cut frittata into 20 pieces and serve with parsley either warm or at room temperature. This can be made 1 day ahead and then reheated in a 325 degree oven for 10 minutes. Makes a nice item for brunch, breakfast, light lunch or dinner or appetizers. Would be great for a Fourth of July picnic too, just don't forget the Sauvignon Blanc!