Pure Joy

There’s something deeply satisfying about a savory pie. In the U.S., pie usually means sweet—but elsewhere in the world, it can just as easily mean buttery, salty, and gloriously savory. This onion, potato, and feta version, scented with herbs de Provence and sweet onions, falls firmly into the latter camp.

It’s the kind of dish that works any time of day: warm from the oven with a glass of wine, room temperature alongside a salad, or even cold from the fridge, snatched for a quick breakfast on your way out the door. That’s the joy of food like this—easy to make, versatile to serve, and always delicious.

Pinot Blanc is the natural partner here. Fresh and crisp yet layered with Golden Delicious apple, citrus, and a whisper of cream and honey from its time on lees, it brings lift and contrast to the pie’s savory richness. Grown on RSVnapa’s organic, biodynamic, and regenerative vineyards, Pinot Blanc isn’t just a wine—it’s a reflection of healthy soils and thriving ecosystems that bring vitality to the glass. Together, the pie and the wine create pure joy: flaky, buttery crunch meeting orchard-bright refreshment.

Of course, the recipe is just a starting point. Try swapping in spinach, mushrooms, sausage, or another cheese and let Pinot Blanc do the heavy lifting. Its versatility will shine no matter how you tweak the filling.

Until the next wine…
Maria

EAT: Onion, Potato, and Feta Pie