Spring has sprung. I planted my garden this past week, and I’m now ready for spring wine. I hope you are too.
Recommendations for White, Pink and Red
Wine.com recommends these whites for their crisp liveliness: Albariño, Assyrtiko and Vermentino. I know the first one well but don’t know the other two. We will explore.
On the Rosé front, I can drink this wine year round. But I completely understand why it’s so perfect for spring.
On the red front, The New Wine Review has all kinds of recommendations:
- Pinot Noir
- Zweigelt
- Sankt Laurent
- Blaufränkisch
- Trepat
- Grignolino
Now that spring has sprung, it’s time to explore these grapes.
Albariño
Albariño, according to Wine Folly, is “is a refreshing coastal white from the Iberian Peninsula, loved for its rich stone fruit flavors, hint of salinity, and zippy acidity.” Wine Folly goes on to say that “The grapes are tiny with thick skins. Not only does this make Albariño harder to produce, but it also results in a distinct raw-almond or citrus-pith-like bitterness from the skin’s phenol content.”
Good food pairings for Albariño include ceviche, seafood risotto, fish tacos, oysters, mussels, clams, soft cheeses such as burrata and semi-hard cheeses such as Manchego and Gouda, shishito peppers, grilled vegetable dishes and Caesar salad.
Assyrtiko
Assyrtiko comes from the Greek island of Santorini. Wine Folly says that “In the sun-drenched coasts of Greece, you need a wine that’s going to pair effortlessly with seafood of all kinds. And Assyrtiko fits that bill.”
Vermentino
Guidi Wines tells us that “Vermentino is one of the most important white grape varietals in Italy, and is widespread in wine growing regions…in Liguria, Tuscany and Sardinia. Vermentino has the unique characteristics of wines that are born near the sea: pronounced minerality, notes of aromatic herbs and Mediterranean scrub. On the palate it’s characterized by marked salinity, fresh citrus fruits like lime and grapefruit, green apple, and almond.
“With its minerality and freshness, Vermentino is excellent paired with appetizers made with summer vegetables like aubergines, and zucchini, seafood courses and fish, and even dishes with elaborate preparations.”
Rosé
Born Rosé from Barcelona has a lovely writeup on when to drink Rosé. “The world of rosé is supposed to be more laid back and fun, a different way to enjoy wine without complications, and meant to create memories and enjoy good times with the ones you care about. Don’t let any ideas or preconceptions define when to drink rosé wine, if you like it, then it is good to go, and that’s all that matters!”
Pinot Noir
The Montecito Journal notes that Pinot Noir’s “natural acidity, moderate alcohol, and silky texture make it a dream companion for spring dishes like grilled salmon, mushroom risotto, herb-laced pasta, and even lighter fare like roasted veggies or picnic charcuterie.”
Zweigelt
Austria’s most planted red wine grape is a cross between Blaufränkisch and St. Laurent (tastes like Pinot Noir). Resulting wines are bright, tart, and fruity. This wine is perfect for picnics.
Sankta Laurent or Saint Laurent
This Austrian grape belongs to the Pinot family. Like Pinot Noir, the vines can be challenging to grow.
Austrian Wine tells us that the wine is dark, dense and fruity with aromas of morello cherry.
Blaufränkisch
Thank goodness for Wine Folly when it comes to learning about grapes: “Rich black fruit is contrasted by peppery flavors and boisterous acidity in this food-friendly Austrian red. Blaufränkisch…is celebrated for its versatility and its ability to pair with a wide range of dishes…The name ‘Blaufränkisch’ comes from blau, meaning blue, which refers to the dark color of the grapes, and Fränkisch, a term used in the Middle Ages to indicate noble or high-quality varieties. Though Austrian in origin, Blaufränkisch also thrives in Hungary.”
Trepat
Trepat is indigenous to northeastern Spain. It is best known for its use in rosé Cavas. But it is also used used in red-wine blends along with Grenache and Tempranillo.
Bound by Wine informs us that “The characteristic aromas of this variety are red fruits such as strawberry, raspberry and cherry, along with spicy notes (cinnamon, for example), producing an elegant and subtle Cava with a strong personality. In practice, many rosado Cavas are 100-percent Trepat, as the grape has proved adept at making fresh, berry-flavored sparkling wines on its own.”
Grignolino
According to Decanter, “Grignolino is a wine named after the grape that is native to the Monferrato hills in the Piedmont region of Italy. Light in body and colour, with hues ranging from deep pink tourmaline to high-grade ruby, Grignolino is clean and stimulating, packing in aromas and flavours of berry, herbs and spice. Its bright acidity and freshness make it remarkably food-friendly.”
I hope you’ve seen that spring has sprung, and I hope you’re ready to enjoy some fabulous spring wines.
Cheers!
