A Toast to the New Season with the Wines of Spring

springwhiteRegardless of what any gopher may have told you, spring is just three days away. This Sunday, any remaining snow on the ground will melt, immediately replaced by bright, colorful flowers.

At least, I think that’s how the vernal equinox works. I was absent the day they taught that in school, and school was a long time ago…

As the winter chill gives way to warmer temperatures, many of us start thinking about eating “lighter” fare. Instead of beef stew, we may opt for a chicken casserole. Instead of meatloaf, we may broil a nice halibut fillet.

Lighter dishes really “spring” to life — pun intended — when they’re accompanied by lighter wines. The kind of wines included in this Vinesse sampler.

One of my favorite springtime wines is Gewurztraminer, and you can read all about that variety — including how to pronounce it — in this blog.

Some are a bit timid when it comes to a wine that is so challenging to pronounce, so I suggest calling it by its nickname, which is pronounced Guh-vertz. Do that, and then you’ll be able to order it with everything from Asian fare to Tex-Mex cuisine. Gewurztraminer, you see, is one of the few wines that can handle spicy food.

It’s also good with wienerschnitzel and a twist of lemon, seafood dishes and salads.

The 17th-century American poet, Anne Bradstreet, once observed, “If we had no winter, the spring would not be so pleasant. If we did not sometimes taste of adversity, prosperity would not be so welcome.”

So here’s to a prosperous spring, filled with wonderful food, wonderful wine… and much milder weather.

Posted in Wine in the Glass
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