As we move into Spring, we tend to start thinking about lighter meals. Enjoying fresh, seasonal foods and even thinking about cooking and eating outdoors. The temperature is getting a little warmer so why not look at opening up a few different wines to pair with these foods?
Let’s face it. Who doesn’t like a nice salad in the Spring? Look for wines that will pair well with the various combinations of ingredients and dressings that you could possibly use. For the dressings that have a bit more acidity, I like to open a bottle of the Pine Ridge Chenin Blanc/Viognier blend. With a crisp and slighty off dry profile, it will be a great pairing with that salad or even a light seafood dish.
Perhaps Mussels in a white wine and garlic broth? Take a look at the Mohua Sauvignon Blanc from New Zealand. A wine with citrus in the aroma and the flavor profile, this value priced Sauvignon Blanc will not leave you disappointed. It also pairs well with fresh spring rolls as well as foods utilizing curry.
If a light pasta dish is on the brain, say a Spaghetti with Lemon Zest and Chives, try a Pinot Grigio from Italy. Lately I have been enjoying the Torre Di Luna Pinot Grigio from Trentino. With hints of pear and minerals, this wine will not only go easy on the pocket book but will be a great edition to the light pasta meal.
Finally, if you are already thinking Grilled Salmon, why not pair it with a great Pinot Noir? I have always enjoyed the Archery Summit Premier Cuvee from the Willamette Valley. You will find hints of spice and licorice in this wine finishing with cherry and a bit of chocolate. While not the value of the previously mentioned wines, please treat yourself. It is well worth it and when you pair it with that Grilled Salmon, it will be a meal, not soon forgotten.
I hope everyone is enjoying Spring and counting the days until the warm weather is here. Be adventurous in your food and wine pairings this year. You just may stumble across a new favorite.
Cheers until next time!
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