The way the weather has felt most of 2015 makes it seem like we are already in the middle of summer but in reality, spring just arrived! It’s that time of year where most people begin the annual spring clean of their house and garage but don’t forget to spring clean your wine collection. It’s time to review your wines that may have slipped past your use during the winter months and make sure you use them before they go bad and you waste your investment. This may mean pushing those full bodied reds (Cabernet Sauvignon and Merlots) to the back of the line and reviewing your whites, lighter reds and rosés you still have had hibernating for the winter.
It may sound silly, the idea of changing the wine you drink with the season like you change your wardrobe for seasons change, but most people change their diet seasonally and we should consider seasonally changing our wine selections to match our new palate. Again, you will always like what you like when it comes to wine and I still drink my favorite wine all year long (a Kenwood wineries Tesoro – just in case you were curious), but part of wine tasting/drinking is about the experience and trying new things. You most likely bought these wines for a reason and need to give them a shot, so here are a few you might want to consider opening on an upcoming sunny day.
Sauvignon Blanc and Sauvignon blends – Best paired with goats’ cheese, asparagus, burgers (try a Napa Valley Sauvignon Blanc) grilled fish and other seafood.
Albariño – Best paired with shellfish, light fish dishes, spring and summer soups like gazpacho and tomato salads.
Unoaked or lightly oaked Chardonnay – Best paired with oysters (try a Dry Creek Chardonnay), pork, shrimp, apples, creamy sauces and sushi.
Grenache Blanc – Best paired with halibut, shellfish and citrus chicken.
Riesling – Best paired with smoked fish (especially salmon), crab, trout, smoked chicken, salads, Cantonese and lightly spiced south-east Asian food.
Pinot Grigio – Best paired with antipasti, light seafood pastas and risottos, and fresh tomato-based pasta sauces.
Rosé – Best paired with vegetable dishes, ceviche and grilled tuna.
Pinot Noir – Best paired with duck (try a Sonoma Valley Pinot), mushrooms, salads that include fresh or dried red berries or pomegranate seeds, and seared salmon or tuna.