Refreshing Wines for Spring Drinking
Spring is a season of new beginnings, and newfound wines. It’s a psychological turning point, making you fancy totally different food and drink from what you’ve enjoyed for the last six months. Yes, now is the perfect time to rejuvenate your palate with some Springtime wine selections.
Choosing the right Spring wine is about weight – not colour. In fact, Spring wines can be found in every shade. They should be light in body, with plenty of acidity and very little, if anything, in the way of oak influence. What Spring really calls for is fresh-tasting wines.
In celebration of the new season, we’ve put together a list of the light, bright and fragrant wines we’ll be drinking…
The light Rosé: Barons & Potter Hera Saignée Pinot Noir Rosé Waipara 2016
A brilliant salmon-pink colour. Dry, with strawberry, citrus and mineral flavours. Refreshing, full of flavour, just gorgeous!
Spring food pairings: Grilled tuna steaks, or a delicious Mediterranean mezze platter.
The crisp Sauvignon Blanc: Te Pā Sauvignon Blanc Marlborough 2016
Grapefruit and lime zest, with lively passionfruit and elderflower floral notes. An elegant array of delicious flavours and a crisp refreshing finish.
Spring food pairings: Goats’ cheese, asparagus, anything herby. Try seafood dishes flavoured with coriander and dill.
The aromatic White blend: Elephant Hill Le Phant Blanc Hawke’s Bay 2015
An intriguingly harmonious blend of Pinot Gris, Viognier, Chardonnay and Gewürztraminer. Subtle, aromatic stonefruit characters on the nose, with baked apple and a creamy texture on the palate.
Spring food pairings: TheWineLife’s Sensational Pork & Apple Meatballs (recipe featured in October’s Inspiration subscription package), also the perfect balance to spicier Thai dishes.
The dry Riesling: Pegasus Bay Bel Canto Dry Riesling Waipara 2015
Although Riesling has tended to polarise wine drinkers, it’s an undeniable fact that its crisp, fresh flavours and modest levels of alcohol make for perfect Spring sipping. There’s no finer example than Pegasus Bay’s completely divine Bel Canto.
Spring food pairings: Think light spice – TheWineLife’s Spicy Asian Pork Tenderloin (recipe featured in October’s Bon Vivant subscription package), or try smoked fish – salmon, crab or trout.
The young Pinot Noir: Terra Sancta Mysterious Diggings Pinot Noir Central Otago 2016
An elegant red, that is totally accessible and ‘easy drinking’. Concentrated fruit, beautifully layered, with vibrant acidity and silky tannins.
Spring food pairings: TheWineLife’s Love Me Lamb Tagine (recipe featured in October’s Reds subscription package), also bright Spring salads with fresh red berries or pomegranate seeds.
A stylish drop, full of lemons, apple tart and brioche, leading to a creamy, fresh palate. Cleansing acidity and a memorable finish. One of the finest sparkling wines to come out of NZ.
Spring food pairings: Sushi (layered sushi, or oshizushi, would be a great match), and, of course, oysters or crayfish.