Spring is here, so think wine! 

Spring-Wine

'Spring is nature's way of saying... Let's party!!' Robin Williams

New season lamb, fresh vegetables and the start of alfresco dining, this is what the season of renewal is all about and there is nothing better than good wine to accompany this wonderful food.

As a simple rule, the fresher acidity and weight of lighter wines are perfect with the flavours of spring food. Shane Fazackerley, our Category Manager for Wines, Beers and Spirits gives an overview of the following wines that will go perfectly with your new season menus.


White Wines

Tierra de los Picos Sauvignon Blanc (Chile)
Fresh, zesty elderflower and tropical fruit character of New World Sauvignon, with a crisp, lime and grapefruit finish that is just made for drinking with food or on its own..

Best food pairings: Fusion flavour salads, Asparagus, Squid

Riesling Arthur Metz (France)
This delicious Riesling from the Alsace region of France is fresh and floral with a lovely structure and a complex character displaying fruity aromas such as lime and pineapple with zingy acidity and a harmonious palate.

Best food pairings: Seafood, Tuna. Will also pair well with some veal dishes.

L’Onciale Chablis Chardonnay (France)
Classic, smoky, minerally un-oaked Chardonnay from Burgundy that has a wonderfully balanced flinty, crisp palate and good weight on the finish.

Best food pairings: Oysters and other shellfish, poached chicken, cream-based white meat dishes and Sushi

Muscat d’Alsace, Michel Leon, Metz (France) 
Soft white with lifted grapey flavours that make it a perfect spring wine. Some Rose petal and Candy aromas to the fore with similar flavours on a ripe, smooth palate.

Best food pairings:  Smoked Salmon or Crab Pate, Lightly spiced south-east Asian food

Rioja Blanco, Coto Mayor (Spain) 
White Rioja is generally made from the native Viura grape variety. It typically produces light, flavoursome White wines with a clean, fresh finish. This is no exception.

Best food pairings: Antipasti, fresh tomato-based pasta sauce dishes


Rosé Wines

Sancerre Rose, La Gemiere (France) 
Lightly coloured Rose from the Loire that is based upon the Pinot Noir grape. It has a soft, round palate balanced by crisp acidity and will complement a wide variety of Spring dishes.

Best food pairings: light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish

Provence Rose, Quinson (France)
Displaying the classic pale Onion skin colour this delicious Provencal Rose has a creamy, soft palate with lovely strawberry fruit flavours

Best food pairings: Salad Niçoise, Grilled Tuna, mezze, Tomato Bread


Red Wines

Tinamou Pinot Noir (Chile)
This young Pinot Noir from Chile has a bright, lifted, pure raspberry fruit character with just a hint of natural spice. Its beguilingly soft, fruity palate allows it to be served lightly chilled as well.

Best food pairings: Duck breast, salads with fresh fruits eg. pomegranate seeds, seared salmon or tuna

Villa Cardini Bardolino (Italy) 
Light, juicy and packed with red cherry flavours and fresh acidity. This is perfect for the warmer months ahead.

Best food pairings: White meats such as: pork and veal, minced meat, charcuterie

Take a read of our latest Wines, Beers & Spirits Brochure here.

Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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