I love eating fruits and vegetables in-season. We live in a globalized society where we can get Florida’s in-season mangoes in February pretty much across the country. No matter where I live, for me, those mangoes are the first herald of spring. And with different food, I especially want to change out the wine I’m serving up at home. It’s an easy switch from cellar temperature heavy reds to lighter, chillable varieties once I’ve turned my sights on springtime. But I also like to make it interesting. Sauvignon Blanc, Pinot Grigio, and even a Lambrusco are excellent staples for spring. But what about all those other spring wines waiting to be discovered? If it has a unique name, sediment in the neck, or its own pouring instructions on YouTube, I’m here for it. Bonus points if the producer made fewer than 6,000 cases for the entire vintage year. While bulk wines with big names will always have a place on liquor store shelves, I like to seek out those (possibly dusty) unusual bottles and see what else is out there. Here are my top five wine picks for spring.
Txakoli. It looks intimidating but this delicious Spanish wine is easy to pronounce: choc-o-LEE. You won’t regret learning that one. xakoli is a white wine, usually slightly sparkling, high in acid, and low in alcohol. From the Basque region of Spain, hence the unusual-to-us spelling, Txakoli has been growing in popularity since the 1990s. It is not in every liquor store but it is worth the hunt. Definitely look up “Txakoli high pour” on YouTube and do try this at home!
Picpoul Blanc. Originally found in the Languedoc region of France, Picpoul Blanc has breached the ocean. My favorite comes from a small producer in Sonoma County, California but do take the time to track some down from your local wine retailer. Picpoul, roughly translated, means lip-stinger which references the high acidity of the wine. Picpoul is bright, sharp, and makes fish dishes taste like you’re at the beach. At my house, I drink it before dinner, because I don’t know how to cook fish!
Rosé but make it weird. I was on board with “Rosé all day” YEARS ago. But so much bulk Rosé that you see in stacks at the liquor store is bland or maybe marketed as a novelty. Keep on walking! Find a Rosé with a boring label, it’s likely the winemaker put more effort into the juice. Or find a Rosé made from a grape you don’t usually drink. There is an amazing Cabernet Sauvignon Rosé that comes from South Africa. It will change your whole perspective on pink wine. We’ve got some good Kansas Rosé that is worth checking out too.
Gamay. If you’ve ever tried a Beaujolais wine from France, you know why Gamay is on this list. It’s fruity, floral, light-bodied, and RED because no one said red wine drinkers should stay home in the summertime. I was in France once for the release of the Beaujolais Nouveau in the fall. All the locals raised a glass and proclaimed “it tastes like bananas!” They aren’t wrong. But for spring, try Gamay from the Loire Valley, or a designated appellation in Beaujolais. If you’re good at seeking out wine, find some from California. (Can you tell I’m a bit NorCal biased?)
Brachetto. Pronounced “brak-kett-toe” this red wine should definitely be on your list, especially if your go-to is Moscato. It’s lighter but still sweet with lots of aromatics and light frothy bubbles. Brachetto and Brachetto d’Aqui (my personal fav) are produced almost exclusively in Piedmont, Italy. If you’ve ever wanted to try wine ice cream floats, this is your bottle.
So let’s talk wine! How many of these have you already tried? What else is on your spring wine list? What should I add to mine? Cheers!
