When the mercury rises, it's so easy to turn to the usual suspects — in my case, Sauvignon Blanc, Pinot Gris, Portuguese Vinho Verde, or any sort of French rosé — that it's easy to overlook other refreshing contenders.
by Susannah Chen
When the mercury rises, it's so easy to turn to the usual suspects — in my case, Sauvignon Blanc, Pinot Gris, Portuguese Vinho Verde, or any sort of French rosé — that it's easy to overlook other refreshing contenders.
Case in point: Moschofilero from Greece. If you've never enjoyed Greek wines before, then know that the varietals can be a mouthful (Agiorgitiko and Xinomavro, anyone?), but the pronunciation is totally worth the payoff. Aegean whites have a thirst-quenching acidity, and Moschofilero is known for its pale straw color and botanical bouquet. I spotted this once-obscure varietal on the shelves of my local Whole Foods, which means only one thing: Moschofilero (and wines of Greece) have truly hit the big time.
The Kyklos Moschofilero ($10) was memorable and lovely; its tart finish makes it ideal for seafood salads and raw tomato pastas. With a nose of oregano herb and lavender, it reminded me of a Summer garden. And, well, I can't think of anywhere else I'd rather be this time of year. Have you ever come across Moschofilero?
Photo: Anna Monette Roberts
Every feast needs dessert, and a light, tart lemon curd cake is the perfect way to finish an evening. The flavor of the cake is reminiscent of Madeleine cookies, and it's layered with a sweet and slightly sour lemon curd, then topped off with a simple zesty frosting. If you've never made curd, don't fear: it's surprisingly hands off. For the ultimate lemon flavor, pick up aromatic Meyer lemons (if you wanted to get creative, you could use other citrus, such as limes or grapefruit, too). Serve this cake for British afternoon tea or as a final dish of your 
Here's a tip I recently stumbled upon while dining at 
Not only are they chocolaty, but they are also low-carb and gluten-free!