With blossoms blooming and the sun shining, spring has officially sprung. And the longer days and floral aromas can only mean one thing (besides allergies): you’ll likely be dusting off the hiking boots for a picnic, heading to the beach, or doing some outdoor entertaining. All these activities inevitably lead to the nagging question—what shall I drink?
It’s a question that never lags for long, at least among my friends, who’ll drink just about anything. But if you’re looking for complimentary flavors, the best place to look for wine suggestions might be your plate, since the foods you’re eating will give you a clue as to what to pour. The following wines go well with just about any warmer-weathered fare, including grilled pork, chicken, and seafood, as well as seasonal vegetables like artichokes or asparagus. Though, far be it from me, an equal opportunity drinker, to say that these types of wines should only be reserved for the time when tulips blossom. Drink these wines whenever. But when you’re on the patio, taking in the fragrant jasmine, and watching the late evening sun dip below the horizon, you might just be happy one of the wines happened to land in your glass.
Chardonnay
Chardonnay, the classic white, can be hard to classify at all. Many of the traditional California chardonnays have big oak and a buttery finish, while more contemporary styles lean toward the crisp end of the spectrum. That’s why it’s a good idea—whether it’s Easter brunch or a patio barbeque—to offer both options and let your guests (or you) pick and choose. It’s also why Tulocay Winery’s 2006 Chardonnay fits the bill—there are two wines in two distinct styles. Made with grapes from the Coombsville area of Napa, one lot was aged in oak, giving it a big, full finish, while the other went straight to stainless, leaving it with a crisp, delicate feel with notes of citrus.
Pairing:
The Tulocay 2006 Haynes Vineyard Chardonnay ($30) was aged in specially-toasted French oak, unfiltered, and is a big chardonnay, not meant for the wimpy palate. (The “NASCAR of chardonnays” according to the winery’s Web site.) With 15.6 percent alcohol, you’ll want to serve this one with food. According to Bill Cadman, Tulocay’s owner, it would go great with a rich dish, such as Stuffed Chicken with Wine Reduction Duo; for an easy brunch you might try it with Gorgonzola, Pear, and Walnut Grilled Cheese, and for a Sunday supper try it with Smoked Salmon Tartar.
Tulocay Winery Cadman Label 2006 Haynes Vineyard Chardonnay ($30) is a crisp chardonnay made in a sauvignon blanc-style, with notable acidity, and initial scents of orange blossom and lemon. It’s versatile in its pairing; I’ve had it with everything from cheese plates to shrimp. Bill thinks it would go great with oysters on the half shell; it would also work well with Butter Bean, Tuna, and Celery Salad or Seafood Skewers with Cajun Red Butter.
Sauvignon Blanc
Sauvignon Blancs are crisp white wines with clean, citrus, or sometimes grassy notes. They pair well with many types of food, but especially creamy cheeses and fish, and springtime vegetables like peas, asparagus, and artichokes.
Pairing:
The 2007 Pomelo Sauvignon Blanc, which you can usually find for around ten dollars, makes a great option for the budget minded, I have-to-bring-something-to-this-party-but-I’m-broke group. No one will snuff their nose at this wine; it’s light and easy to drink, with citrusy overtones. Great to have on hand for an impromptu dinner party or a day in the park. I think it would go well with Linguine with Spinach and Capers; or with goat cheese, fruit, and a baguette for a picnic.
Rosé
Rosés are crisp, light wines that have the fruitiness of a red with the drinkability of a white. Though they’re sometimes grouped—based on their color, presumably—with sweet wines like white zinfandels, they shouldn’t be. In France for instance, rosé sales have surpassed white wine sales, and a glass of dry rosé served with olives and fish during the heat of summer is a standing tradition.
