We all have our sweet spot wines, and those we tend to fall back on with ease, but this spring let’s all look outside out boxes a bit. It’s too easy to simply drink the status quo so take a few tips from our intrepid wine writing friends and discover something new this year!
My heart and palate compel me to beat the drum for Cru Beaujolais. Served slightly chilled, it is still wildly under-appreciated. Also, a big 1L bottle of easy-drinking Zweigelt is a winner.
Photo courtesy Tobias Toft via Flickr/CC
Willamette Valley Vineyards Whole Cluster Pinot Noir. With Whole Cluster Pinot Noir, the stems are not removed and the entire cluster of grapes is placed right into a stainless steel fermentation tank – which takes thousands of clusters to fill. Yeast is added, and the tank is sealed and flooded with carbon dioxide. Within several weeks, the juice inside each grape has turned into wine. The juice is then captured from the bursting berries, filtered to remove impurities, and results in a fruity wine with low tannins. The entire process (from the vine to the bottle), takes just three months. This lighter and fruitier Pinot Noir is meant to be consumed within 1 to 2 years. Typical characteristics of Willamette Valley Vineyards Whole Cluster Pinot Noir include vibrant cherry and raspberry fruits highlighted by tobacco. The mouthfeel is juicy, soft and well rounded with super fresh acidity.
Favorite red for spring is a Rosso Conero from Le Marche, made from Sangiovese and Montepulciano. I tasted some great examples of this wine from Umani Ronchi of late. These easy to drink but nicely acidic wines pair well with foods and remind me Summer is just around the corner, as is the beach and sailing - all good things.
My favorite red wine for Spring: It's cliche, but I drink a ton of rose in the spring -- the fresher the better. Both the Finger Lakes and Long Island regions in New York make some terrific examples. I tend to like ones made with pinot noir or cab franc the most.
New York Cork Report