Posted on April 19, 2015
In our home region of the Midwest, the seasons are finally changing and bringing with them spring showers. Winter is officially behind us so it’s time to put away our cold weather whiskey and reach for something lighter. Okay, so we probably won’t hide the whiskey until fall, but the anticipating coming of spring offers the opportunity to delve back into spring wines and the foods that they complement.
Spring vegetables include English peas and asparagus, used in light dishes that are filling, but won’t sabotage your weight loss right before summer. However, complex flavor profiles make picking a wine pairing a bit more difficult than simply going “light.” Below are perfect wine pairing for all of your favorite spring dishes.
Pasta primavera is comprised of pasta and fresh spring vegetables. Chicken or shrimp is sometimes added, but the focus of primavera is the vegetables (and the wine pairing, of course). Pair the delicious Latium Morini Campo Le Calle Soave with this Italian dish. You can also pair a pinot grigio, but we recommend the body and acidity of a soave.
Baked hams are simultaneously juicy and protein heavy, while still having lighter, sweeter notes (depending on how it is prepared). Pick up the Chateau Ste. Michelle Riesling, which isn’t too sweet like many other Rieslings. It is light and sweet, punctuated with white peach and tropical fruit to make the ham flavor really pop.
Asparagus risotto can be a surprisingly savory dish considering it’s a vegetarian option. Asparagus is a difficult vegetable to match up to a wine, but the herbal notes of a nice sauvignon blanc, like an Austrian grünerveltliner, will do the trick. We recommend the delicious StadtKremsGruner Veltliner Kremstal.
Roast Leg of Lamb
Roast leg of lamb has an earthy flavor profile, often accentuated with rosemary and similar herbs. This can be a rather heavy dish, but wonderfully savory and tender. Pair a medium-bodied red wine like a malbec, which has rustic, earthy flavors while still playing a supporting role to the dish itself. Go for the Bodega Iaccarini Malbec from Argentina.