With unseasonably warm weather, most of us have a case of spring fever! We begin pulling out the backyard furniture, cleaning the BBQ grills, refilling the propane tanks, and beginning to tidy up our backyards for another summer season. Our backyards offer a place for peaceful solitude and a gathering place to entertain family and friends. A good glass of wine usually adds to these moments.

Spring Wines (Screwcap)

There is joy in seeing the grass turn green, the trees sprout, and the spring flowers bloom, giving us a sense of new beginnings. Spring ushers in a host of new rosé and white wines to savor. While there are many flavorful white wine varieties to enjoy (Italian Pinot Grigio, German Riesling, Austrian Grüner Veltliner, Spanish Albariño, South African Chenin Blanc, to name a few), there are two that scream spring: Rosé and Sauvignon Blanc.

The rosé is best served young, making the most recent vintage (2009) an ideal spring/summer rosé wine. Quality Rosé is produced in the United States (California, Washington, Oregon), France, Spain, Portugal, Australia, Italy and South Africa. Of these, France is the main producer and offers a variety of styles. French rosés from the Loire Valley tend to be light and a bit more fruity, while rosés from Tavel (the southern Rhone Valley region) tend to be fuller-bodied and drier. Tavel Rosés has a spicy touch due to the influence of the Syrah grape, commonly blended with Grenache and Cinsault. When it comes to pinks, the expression “The color doesn’t lie” is a good rule of thumb, as the lighter the color, the lighter the style of pink. Rosé offers notes of strawberries and watermelon.

Sauvignon Blanc, prized for its versatility, is refreshing (high acidity levels), light (usually not aged in oak barrels), and intriguing on the palate. Major wine regions include France (Loire Valley), United States (California, Washington, and Oregon), Chile, Australia, New Zealand, and Italy. Regardless of region, Sauvignon Blanc is universally refreshing (good acidity), herbaceous and citrusy with a combination of notes of grapefruit, lemon, green apple, passion fruit, lime and kiwi. However, the regions impart different characteristics, such as the classic calcareous minerality of the French Sauvignon Blanc (Sancerre and Pouilly-Fumé). New Zealand is known for its pronounced grapefruit aroma and flavor, while California offers distinctive notes of lemon and herbs. California, Australia, and some French Loire Valley winemakers now use oak barrels, which allows for longer aging and adds roundness and complexity to these wines.

pairings

Both Rosé and Sauvignon Blanc are lighter in style, have good acidity, and generally have less alcohol, making them food-grade wines. Looking at the color of wine, rosés with lighter pink undertones are lighter and fruitier. These pair well with lighter dishes (goat cheese, salads, and fish dishes). Deeper rosés are bolder in style and can stand up to grilled meats and spicy dishes.

Sauvignon Blanc’s light style and good acidity levels allow it to pair well with many dishes, including seafood and poultry. While it can work well with green salads, be careful that the salad dressing isn’t too acidic. A balsamic vinaigrette or dressing made with rice wine vinegar can tone down the acidity level of the dressing, for a more enjoyable pairing.

We live in an area of ​​the country where we experience all four seasons. Tasting new wines from different regions and the latest vintages is a great way to enhance our enjoyment of these seasons. So, after you’ve finished your yard work and have the patio ready to go, sit back and drink one of these new spring patio wines.

Bill’s Wine Picks:

The Pink Rocks (Spain)

Mulderbosch Rosé (South Africa)

Babich Sauvignon Blanc (New Zealand)

Chateau St. Michelle Horse Heaven Vineyard (Washington)

Benziger Sauvignon Blanc (Sonoma, Calif.)

Oyster Bay Sauvignon Blanc (New Zealand)

wine of the month

Cooper’s Creek Sauvignon Blanc

The winemaker who makes Kim Crawford also consults about this Sauvignon Blanc from New Zealand. The Wine Spectator rated the 2008 vintage with 91 pts. and stated that this wine is “appealing in its detail and finesse” and that it is “light and open-textured, playing its character of grass and lime against green apple and pear”. Grapefruit notes are not as pronounced in this wine as found in other New Zealand Sauvignon Blancs.