Spring Wines are in Bloom…
BY: Claire Addison
Spring is finally here! The winter chill has receded and we are now relishing the warmer weather and the sun shining on our faces. But, weather isn’t the only thing that changes throughout the seasons. We choose our foods, the clothe
s we wear, and our drinks of choice based on the season we are in. In the world of wine, the spring and summer months beg for cool, crisp wines that cool our palates and compliment crisp salads and fresh fruits. This spring, find a new love for white wines in Rosé wines, Pinot Grigio, Riesling, Viognier, and Sauvignon Blanc.
My primary choice for the spring and summer months is, without a doubt, Rosé wines. Fortunately, the stigma that all pink wines are sweet has faded into the past as American palates shift towards a drier style that mimics the French Provence Rosés. These wines can be fermented from just about any red grape. The unique color of Rosé comes from the limited contact that the juice has with the skins of the grape. These wines are usually dry, with some wonderful raspberry and strawberry notes. Last spring, I couldn’t get my hands on enough Rosé wines.
Rosé wines drink well alone or paired with food, and usually have a year or so in the bottle to experience the full freshness of the season with some wonderful raspberry and strawberry notes. Last spring, I couldn’t get my hands on enough Rosé wines.
Rosé wines drink well alone or paired with food, and usually have a year or so in the bottle to experience the full freshness of the season One of my favorite representations of the style is the Banshee Rosé from California, made with Pinot Noir Grapes. And, I’m not alone in my love for the rosé style. Interestingly enough, Beverage Superstore even carries the Jolie-Pitt Miraval Rosé, if you’d like to see what Brad and Angelina have been up to.
Another popular, and perhaps more well-known choice for spring and summertime sipping is Pinot Grigio. This lovely, light-bodied, white wine is most recognizable from Italy, although it has been grown in various places with great success. I usually prefer my Pinot Grigio to be light yellow, with more citrus notes, although some almost have a stainless steel taste, indicative of the stainless steel tanks where the wine is fermented. One of my favorites is the Peitra Santa Pinot Gris from California.
Thirdly, the infamous 
Riesling grape is the most versatile wine I’ve ever come across. Riesling can vary from the driest white, to the sweetest Late Harvest variety. Usually snappy citrus notes are balanced with lively acidity, making it a perfect “patio pounder” to share with friends at cook-outs, or sitting on the front porch in the evenings. Rieslings are most commonly grown in Washington State, Oregon, Alsace, and Germany and are usually very value-priced.
And of course, Chardonnays should never be left out of an article about white wine. Although the trend over the past 15 years has leaned towards heavily oaked, very buttery tastes, I’ve recently noticed a resurgence of the un-oaked style. These wines are very crisp, with more green-apple and tropical fruit notes, leaving you thirsty for another sip. I enjoy sharing these wines with people only to have them come back astounded by the difference between oaked and un-oaked Chardonnays.
As the weather changes, I encourage you to branch out and try a white wine that will quench your thirst in the heat of the forthcoming summer. Celebrate the sunshine with a new favorite style!
