By Ray Spaziani
Wine Talk
Ray Spaziani
Spring is here. It is the time of year we consider some lighter, easier drinking wines to go with some warmer weather.
Changing the wine we drink with the seasons gives us a chance to experience different varietals and different food pairings. When the weather gets warmer, we can try some wines that are clean and light.
The acid associated with white wines are great choices in warmer weather. The refreshing, crisp qualities of many whites make them great warmer weather companions. Dry whites with lots of acidity are refreshing. Choose some unbaked wines, which would include Albariño, Sauvignon Blanc, and Pinot Gris. They all pair well with seafood and chicken dishes. They have a light, fresh taste. These are meant to be drunk young, when they are the most fresh and fruity.
Unoaked chards are a great choice also. Many refer to this wine as Chablis. The wine has no butter and no oak; it is light and crisp and a great choice in warmer weather.
Rose wines have been out of favor for some time, but they are making a comeback. They have some characteristics of both red and white wines and are quite versatile. I don’t think it should be reserved exclusively for summertime. It pairs well with fish and lighter meats. Many have a nice citrus aftertaste with lots of red berries. Roses are made of all different grapes and in a variety of regions. Light-colored rose tends to be dryer and more refreshing. The darker roses have more weight.
Sparkling wines are a possibility also. Many sparkling wines are crisp and light. They go well with green salads and fresh fruits. The bubbles can be quite refreshing. Many are less expensive than Champagnes. Try some Cava from Spain and Franciacorta from Italy. Both wines are generally well made. My favorite is Prosecco from Italy. It is light, bright and refreshing and relatively inexpensive.
Lighter bodied red wines work in the spring as well. Red wines with lower tannins and more acid can work. Grenache and Pinot Noir come to mind. Many of the experts recommend Tempranillo also. I haven’t found one that is light enough for my spring tastes, however. On warmer days reds should be served at cool room temperature. A slightly chilled red can make a big difference, especially in the nose of the wines. Save the Cabernet for the fall.
Temperature is important when serving wine. Americans drink their reds too warm and their whites too cold. Try taking the whites out of the fridge 15 to 30 minutes before serving. Put the reds in the fridge 15 to 30 minutes beforehand. Experiment with your wine temperatures. You should find a warmer white more flavorful. The reds should have a greater bouquet and be more floral when you chill them for a short time.
Ray Spaziani is the chapter director of the New Haven chapter of the American Wine Society. He is on the tasting panels of Winemaker Magazine and Amate del Vino and is a certified wine educator and award-winning home winemaker. Email Ray with your wine questions or activities at realestatepro1000@gmail.com.