As the weather begins to warm, we look forward to fresh garden produce, longer days, and spending more time sipping wine on the patio. We’ve put together some recommendations for wines that will complement your fresh vegetables and outdoor adventures.
When it comes to some of the most iconic foods of Spring, Sauvignon Blanc is an unbeatable pairing. It goes beautifully with artichokes, asparagus, green beans, favas, lima beans, peas, and green onions. These foods have flavors that meld with the taste of Sauvignon Blanc which is often said to have a “green flavor” of vegetables and fresh cut grass, along with bright acidity and citrus notes. Excellent Sauvignon Blancs can be found worldwide, with some of our favorites coming from New Zealand, Pouilly-Fumé, Sancerre, and in the white blends of Bordeaux. Sauvignon Blanc is dry and crisp – it will complement seafood and poultry, along with your fresh garden fare.
A sparkling wine from northeastern Italy, Prosecco is made from a grape called Glera and can add a festive touch to your Spring gatherings. It’s usually off-dry, with flavors of green apple, pear, and citrus that work nicely with a wide variety of lighter dishes like soft cheese, fish, or roasted chicken. Try serving it as a welcoming drink as your guests arrive or use it with orange juice in mimosas for brunch. Prosecco can also be used to make a simple, elegant cocktail called an Aperol Spritz. To make an Aperol Spritz, you can follow this simple recipe:
- Add ice cubes and an orange slice to a clean glass.
- Top with 3 shots of Prosecco.
- Add 2 shots of Aperol.
- Add 1 shot of soda water & enjoy!
The delicate flavors of spring are heightened, but not overpowered by dry Rosé. Try a glass of Rosé from Provence in southern France with some goat’s milk cheese and strawberries, egg salad sandwiches, grilled shrimp, or poultry with fresh herbs.
Oregon Pinot Noir
White wines are often associated with springtime, but red wine lovers can enjoy the season too! Pinot Noir from Oregon has a delicate structure and smooth texture that allow it to be served slightly chilled – about 15 minutes in the refrigerator before pouring. The earthy, savory character of Oregon Pinot Noir is irresistible with spring mushrooms like morels, fairy rings, or porcini.
Some of us are itching to get back to the grill after a long, dark winter. Australians love to grill more than anyone, and their most famous varietal, Shiraz, is perfect for meat from the “barbie” from chicken to spareribs. Start the meal with some fresh garden vegetables and finish up with a smoky cut of meat.
The warm weather is here again. Cheers!