Spring time is time for change

Spring time is a time for change. Change of the wardrobe, change for the window lighter curtains, our life style and our meals. From the heartier fare our mental shifts to a lighter cuisine and our wine choices follow suit.

Red wine selections move to lighter Pinot Noir, Beaujolais and Rose. White wines are popular in warmer weather, as they offer a cool lighter and more refreshing beverage choice. Another shift, is the role of salads which can move from a starter course to the main entrйe.

Important to know about dressings:

Salads may contain a variety of exotic greens and ingredients like nuts, strong cheeses, fresh fruits, herbs …all of those which create more flavorful experience. There are certain guidelines that one should follow when pairing wines with salads:
Creamy style dressings pair well with light to medium-bodied dry white wines,such as pinot grigio,soave classic and chardonnay. These wines should have a good acidity which will help to balance the richness of creamy dressings.

Traditional acidic vinaigrettes overpower the acidity level of many wines, creating a less favorable pairing. The acidity of a homemade vinaigrette can be reduced by using a milder vinegar such an Asian rice wine vinegar or a slightly sweet balsamic vinegar. Also increasing the amount of oil in the dressing reduce the acidity,as well as adding a fruit puree or fruit juice to a homemade vinaigrettes will have the same effect.
Try adding a splash of the wine into the vinaigrette-it helps to connect the flavors.

Here are a few of main course spring salads:

Cold pasta with grilled salmon, chopped sweet onions and fresh green peas mixed with a creamy dill dressing. Rieslings complement the flavors of salmon and dill and its slightly sweet acidity provides a perfect balance with this dressing

Grilled chicken Caesar salad pairs well with an acidic style of Chardonnay and Pinot Grigio as they can stand up to the bold flavors of garlic and anchovies
Caprese salad, a combination of sliced fresh mozzarella and tomatoes ,is a perfect way to enjoy homegrown or farm stand fresh tomatoes. Somewhat blend mozzarella helps offset the high acidity of the tomatoes.When basil leaves or pesto are added to this salad a crisp Sauvignon Blanc is a nice choice.
Asian chicken salad is popular and offers distinctive flavors of rice wine vinegar and sesame oil. Don’t be afraid to add red pepper flakes to turn up the heat. Riesling’s crisp acidity and sweetness balance these Asian flavors and helps counter the spice characteristics.Also an Alsatian Gewьrztraminer is another good choice with its spice sweet and lychee notes.

A few wines suggestions:any white from New Zealand,especially Sauvignon Blanc,dry roses(try to stay away from White Zinfandels,as it is a pink color wine,but in reality has nothing to do with a true rose),honey based wines,such as Bee’s Sweet Mead from Germany,California Chardonnay’s (not oaky one’s) ,Pinot Noirs from a cooler climate,such as Washington State or Oregon.

Try these types of wines,experiment with them and remember,Life is a matter of taste!

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• 24.10.2009. Spring time is time for change