It’s springtime. Do you know where your white wines are? Time to break ’em out again. Ditto the rosés. Basically, anything goes in the spring, so hang on to those reds, too.
Here are five of our favorite wine and food pairings for springtime.
1) Grilled Lamb Burgers and Syrah
Syrah and grilled lamb make a beautiful couple. In general, Syrah is great with red meats and the smoky flavors of the grill. So if you don’t like lamb, try beef or sausages with your Syrah.
2) Mushrooms and Pinot Noir
Some of the best Pinot Noirs are the kind that taste and smell just a little bit funky. You know, in a good way. It’s this slightly earthy, a-little-leafy aspect that makes them so good with mushrooms. Try Oregon Pinot Noirs with sautéed mushrooms.
Get the recipe for Pinot-Glazed Mushrooms
3) Asparagus and Sauvignon Blanc
This pairing is a cliché that has cleverly managed to avoid becoming tired and stale. It’s true, asparagus is difficult to pair. So when you find a varietal that really works with it, like Sauvignon Blanc, why mess with success? Sauvignon Blanc is a great wine for all kinds of veggies and herbs. The wine shows a lot of range: some are grapefruity; others can be grassy, herbal, or tropical-fruity. But whatever style you like, Sauvignon Blanc is a great food wine, particularly in spring and summer when we start upping our fresh veggie input.
4) Fresh Spring Greens and Sauvignon Blanc
Yes, Sauvignon Blanc is so right for spring that it rates a twofer. In particular, it’s an amazing match with spring greens topped with goat cheese and a simple lemon vinaigrette. (Tip: If you want something to pair with SB, put goat cheese on it.) This match will blow your mind, particularly if the Sauvignon Blanc has a little citrusy something happening. (Here’s an extremely white wine-friendly vinaigrette recipe: chopped shallot, juice of a fresh lemon, some salt, a little pepper, and good olive oil. Go with a roughly 3-to-1 ratio on olive oil to lemon juice.)
5) Strawberries and Sparkling Wine
Strawberries and sparkling wine are a classic combo. Try a sparkling rosé, one with a little sweetness, and serve the berries on shortcake or just eat them out of hand, washing them down with the bubbly. Nothing is more simple or delicious!
Eating with the seasons? Check out our collection of Spring Recipes.
- Discover the best recipes to pair with Cabernet Sauvignon.
- These 12 recipes go gaga for Merlot.
- Here are the best recipes to pair with Chardonnay.
- Find the right wines to Pair with Appetizers.
- These simple recipes prove that Champagne Pairs With Almost Everything.