Spring Wine Pairings

The weather is warming here in the Southwest and spring gardens are starting to produce. To get in shape for summer, our meals are getting lighter. With that in mind, here are some great spring wine pairings to try.

Spring Greens (Viognier or Sauvignon Blanc) – The wine should have more acidity than the salad to balance the bitterness of the leafy greens. Viognier or Sauvignon Blanc have aromas of lemongrass and honeysuckle with refreshing flavors of pink grapefruit and minerality enhancing a spring salad that is lightly dressed.

Seared Ahi Tuna (Grenache or Pinot Noir) – The richness of the tuna and the lush fruit, spice, and kiss of toasty oak of a medium-bodied red like a Grenache or Pinot Noir.

Grilled Rack of Provençal Lamb (Syrah/Shiraz) – Herbes du Provence (lavender, marjoram, rosemary, thyme, oregano) highlights the lamb’s richness while the smoky flavors created by grilling sing in perfect harmony with a rich, complex Syrah. Syrah typically has black and blue fruit characteristics that synchronize with herbed encrusted lamb.

Red Wine Marinated Flap Steak (Petite Sirah or Cabernet Sauvignon) – A wine with a strong tannin structure can croon along with a sizzling perfectly grilled steak. Use the wine you are going to drink to marinate the steak. The bold, complexity of these wines creates a symphony in the mouth alongside the marinated steak.

Strawberry Shortcake (Rosé) – Wines with floral notes tend to enhance fresh fruit. A Rosé of Grenache has intense fruit flavors with zero residual sugar that will play off the sweetness of the strawberries and slice through the cream. You do not want a sweet Rosé.

Consider purchasing LDV Winery wines to pair with your spring dishes. Buy wine HERE.