Three Spring Wine & Food Pairings

Cindi Olof - March 21, 2018

Spring tulipsSpring is my favorite season as the longer, warmer days lend themselves nicely to family gatherings for the holidays. If your family is like mine, these spring holidays are all about the food! But don’t let your wines be an afterthought. Here are a couple classic spring dishes and the wines that pair best with them!

One classic spring dish at our family gatherings is roast leg of lamb. With lots of fresh garlic and rosemary, it pairs perfectly with Tempranillo or Sangiovese. You can pick up Tempranillo at Six Sigma Ranch Vineyard & Winery or Laujor Estate. Sangiovese is available at Rosa d’Oro Vineyards.

Or maybe you’re planning to roast or smoke a duck this year. The richness of the duck pairs well with fuller-bodied wines like a Syrah or even a  Cabernet Sauvignon. Try something from Gregory Graham, Brassfield Estate, Obsidian Ridge, Hawk & Horse, or any other number of Lake County Wineries (see the full list here).

Another favorite spring dish is glazed ham. Both sweet and salty, it pairs well with bright and acidic wines like Riesling, Chenin Blanc, or Grenache Blanc. You could pick up a bottle or two of the award-winning Grenache Blanc from Fore Family. If you wanted to pair a red with ham, stick to a slightly more fruit-forward red. For example, a Zinfandel from Fults Family Vineyard would be delicious!

And here is my secret weapon when it comes to food and wine pairings. When in doubt, go with sparkling! The effervescence and higher acidity levels in sparkling wine allow it to play nicely with just about anything. I always have a couple bottles on hand for emergencies! Pick up some for yourself at Cache Creek Vineyards & Winery, Steele Wines, Six Sigma Ranch Vineyards & Winery, Fults Family Vineyards, or Thorn Hill Vineyards.

Cheers!

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