Spring has sprung and I’m not about to let Corona Virus dampen my spirits! I’ve been out of the country six weeks and am so looking forward to spring’s bounty. As the season’s foods have changed, so should our wine choices. Heavier bodied wines (like Zinfandel and Cabernet) can now be replaced with lighter tannin and less alcoholic reds (such as Pinot Noir, Grenache, or even Sicily’s Frapatto, a fruity red wine brimming with another Spring flavor---strawberries). Winter’s full-on oaky Chardonnays can now begin their transition to more gentle oak influences, or even unoaked mineral-forward versions. Spring whites also scream citrusy Austrian Gruner Veltliner or Italian Vermentino.
Here’s my shopping list, menu, and wine pairings:
Fresh peas: to be made into a risotto and served with a Pinot Noir.
Baby artichokes: grilled, topped with a mélange of fresh spring herbs and garlic, served with grilled lamb chops and a Grenache from the Rhone Valley.
Fava beans: these labors of love will be turned into a simple sauté using wonderful dill and mint, and served roasted salmon along with a New Zealand Sauvignon Blanc.
New potatoes: far less starchy than other potatoes, these yummy spring-time morsels will be featured in a salad mixed with tender green beans, spring radishes, just-sprouting parsley, and dressed with olive oil. They’ll accompany a roast chicken, and be served with a Sicilian Frappato.