Top 5 Wine and Food Matches for Spring Article -
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Top 5 Wine and Food Matches for Spring

It's springtime. Do you know where your white wines are?

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.

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. Sauvignon Blanc shows a lot of range. Explore which styles of SB you like: some are grapefruity; others can be grassy, herbal, or tropical fruity. But whatever style you like, Sauvignon Blanc is great food wine, particularly in spring and summer when we start upping our fresh veggie input. Which brings us to spring greens.

Fresh Spring Greens and Sauvignon Blanc

Yes, Sauvignon Blanc is so right for the spring season that it rates a twofer. In particular, it's an amazing match with spring greens topped with goat cheese and a simple lemon vinaigrette. 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.)

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 sauteed mushrooms. 

    Strawberries and Sparkling Wine

    Strawberries and Champagne or 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! 

    The Spot for Food and Drink

    See Sips Central, our friendly guide for pairing food with wine, beer, and cocktails.

      Feb. 26, 2011 8:28 am
      Went to Rick Bayliss' Topolabompo for an anniversary dinner. Price Fixed menu included a spicy pumpkin soup. For additional $ you could get wines paired to each course. My wife hates sweet German wines, but I made her taste the Liebframilch. Hated the wine by itself, but when she tried it with spicy/peppery soup, she loved the combo. Soup cut the sweetness of the wine and wine lessened spice of the soup. Both wine and soup benefitted from the pairing. Learned fabulous lesson about pairing sweet and spicy.
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