An impromptu trip to the farmers’ market a few weeks ago turned into a vibrant, fresh, and memorable family dinner. After visiting the fishmonger, we sought seasonal sides that would evoke the essence of summer on a plate. The table was full of color: a gem lettuce salad with shaved radishes in a grainy mustard vinaigrette, charred corn tossed with aged feta, green onions, and chilies, and buttery lobster salad with tarragon tucked into brioche buns. Everything tasted like peak summer, but the dish that wowed the crowd was definitely the corn.

To drink, I first reached for an unoaked Chardonnay, thinking the lobster rolls were begging for White Burgundy. But I also opened one of my favorite Chenin Blancs from the Loire Valley. Its mineral backbone and citrus tones made it the pairing hero of the night.

Château de Brézé Saumur Blanc Clos de Midi 2017 – Château de Brézé sits on the historic hill of Brézé, where tuffeau limestone soils impart a rare balance of tension and generosity to the wines. Made from 100% Chenin Blanc, Clos de Midi shows the freshness of a young Sancerre yet the unmistakable charm of Saumur Blanc. Expect lifted tones of honey, dried apricot, lemon, and herbs. Dry, precise, and food-friendly, it’s the kind of wine that transforms a summer meal into something unforgettable.

Charred Corn Salad with Green Onions, Chilies, and Aged Feta

Serves 8–10 as a side dish

Ingredients

8 ears fresh white, yellow, or mixed corn

6 scallions, finely chopped

2 medium cloves garlic, minced

1 large (or 2 medium) jalapeños or serranos, seeded and minced

Small bunch cilantro, chopped (reserve lower stems for another use)

8 oz barrel-aged feta packed in water, drained (or substitute Cotija)

1–2 tbsp mayonnaise (optional)

Aleppo pepper (optional)

Kosher salt

Method

• Trim the outer dried husks from the corn (but don’t husk entirely) and snip off the excess silk. Grill the corn in its husks over medium heat until charred in spots and cooked through. Let cool slightly.
• While the corn cooks, combine scallions, garlic, chilies, and cilantro in a large serving bowl.
• Once cool enough to handle, remove husks and silk, then cut kernels directly into the bowl with the other ingredients.
• Toss to combine, then fold in crumbled feta. Stir in mayonnaise and Aleppo pepper if using—the mayo adds a touch of richness while the Aleppo brings a fruity, gentle heat. Taste and season with salt.
• This corn salad, alongside the lobster rolls, paired brilliantly with a Loire Valley Chenin Blanc—the slight sweetness of the corn highlighting the wine’s delicate acacia note in an otherwise bone-dry profile.