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Spring is here. What wines are especially suited for the warming days and the return of plants from dormancy? There are many happy choices.
Bright acidity, floral aromatics, freshness, lightness, and lower alcohol are hallmarks of wines that pair with the dynamic character of the season. Here are some classic suggestions:
• Sauvignon blanc. New Zealand efforts burst with lime and passionfruit and aromas of freshly mowed grass. Efforts from France’s Loire Valley lean more toward flinty minerality. West Coast sauv blancs can be silky with notes of honeydew melon. All work with spring salads, seafood, goat cheese.
• Riesling. Dry versions from Germany’s Mosel region deliver floral aromas and crisp apple, sometimes honeysuckle and nectarine. Very versatile. Pair with a picnic.
• Vinho verde. Portugal’s light, high acidity, slightly effervescent, lower alcohol wine is another picnic pleaser with citrus and apple notes. Seafood is classic pairing, so is a fresh tomato and cucumber salad. It also pairs well with spicy foods. Serve well chilled.
• Dry rosé. Of course. Provencal styles deliver strawberry, watermelon, lemon-lime, grapefruit, delicate whiffs of roses and other flowers. Light bodied, crisp, refreshing. Another very versatile food wine and can be enjoyed sipped by itself during a lovely spring afternoon.
• Pinot noir. The light red is versatile. Enjoy ripe strawberry flavors amid silky tannins.
• Gamay. These wines from France’s Beaujolais can be slightly chilled. They deliver vibrant flavors of strawberry, raspberry, cherry, and cranberry. Thanks to carbonic maceration—where fermentation begins inside the intact berry in an oxygen-free tank—you also may get banana, kirsch, or bubblegum. Usually light bodied with good acidity, low tannins, low alcohol, silky mouthfeel, refreshing. Another very versatile food pairing wine.
Not all wines are well suited for spring. Wines to think twice about before opening:
• Heavy, full-bodied reds. Grippy tannins and higher alcohol of cabernet sauvignon, syrah/shiraz, mourvèdre can make them awkward springtime wines.
• Mass-market blends with residual sugar. With candied fruit flavors, thick, syrupy textures, and elevated alcohol they are not sprightly in spring. Or any season, some would argue.
• Heavy-oaked chardonnays and viogniers. Butter and vanilla notes easily overpower spring’s lighter fare. Save those for winter.
Tasting notes:
• Rabble Sauvignon Blanc, Central Coast 2022: Nuanced, balanced, impressive interplay of tartness and hint of sweetness with plenty of fruitiness. $18-21 Link to my review
• Mendes & Symington Monção e Melgaço Contacto Alvarinho Vinho Verde DOC 2023: Bright, refreshing, great minerality, outstanding quality. $22-27 Link to my review
• Maison Sainte Marguerite Symphonie Rosé, Côtes de Provence 2022: Elegant, refined, classic, harmonious Provence rosé. Finesse, freshness with minerality, bright acidity. $24-28 Link to my review
Last round
A book fell on my head. I can only blame my shelf. Wine time.
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