We're bracing for yet another winter storm this weekend as I write this.
And … I know, it's only March and the "in like a lion, out like a lamb" stuff.
Blah…blah…blah.
I want Spring.
I want flowers, and warmth and green.
AND BASEBALL!
So, I'm going to start "thinking Spring", and that starts with wine.
As warmer weather approaches, wine trends experience a slight, but very definite shift. I've copied a link below from Time Magazine regarding their take on how the advent of Spring affects wine trends. I don't know where they get their information. It's interesting, but doesn't necessarily track with my observations.
Here they are:
White Wines: While Chardonnay is a year round staple, it's the other whites that pick up the pace come Spring. Sauvignon Blanc, especially the crisp, refreshing styles from New Zealand really start to gain traction. Other crisp styles like Pinot Grigio and Pinot Gris also emerge. I'm also very fond of the relatively unknown whites from Italy, for example, Gavi (Cortese grape), Soave (Garganega grape), Verdicchio (Verdicchio grape) and Vermentino (Vermentino grape). These Italian varietals, with their higher acidity levels, are terrifically refreshing, and excellent with mild white cheeses, lunch meats, and salads - ideal warm weather foods.
Rose' Wines: We may carry one Rose' wine at Balaban's during winter, but, as the weather warms, we expand to 3 or 4 Rose' wines - depending on the quality in a given year. These are such versatile wines, perfect to sip by themselves, but also great with all kinds of "grill" foods. Hamburgers, hot dogs, brats, chicken and barbecue all pair well with Rose'.
Producers have gotten more creative with Rose', too. They are now made from almost every red varietal, for example: Cabernet Sauvignon, Merlot, Zinfandel, Grenache, Syrah, Pinot Noir, Nebbiolo and Sangiovese. That's quite a list, and it doesn't take into account all the interesting blending that gets done with the grapes.
If you haven't done so yet, it's time to open your mind, and palate, to Rose' this season.
Red Wines: Cabernet Sauvignon always has a place as long as you're grilling steaks. But lighter reds also start to make their presence known. Zinfandel, Grenache and lighter Syrahs are ideal barbecue wines.
Red blends also become very popular. These wines can be blends of almost any red grapes - oftentimes they're just that, with 8 or more varietals in the mix. They are fruit forward, low in tannins, high in value and way up on the "enjoyability" chart.
Have a great weekend!
http://style.time.com/2013/03/07/the-world-of-wine-whats-trending-this-spring/
Tom
No comments:
Post a Comment