Wow, I think I’m getting ahead of the weather here. I’m so ready for just a little bit of warm sunshine. If I keep thinking about it and preparing for that first beautiful weekend I will make it happen!
Last Monday’s post I was getting ready for spring and looking to choose lighter wines and mentioned chardonnay, sauvignon blanc and Riesling to chill out on the deck and bask in the sun.
One of the comments I had was that chardonnay is popular even during the winter months in some of the warmer southern cities. Yes, It is the simple truth and a fact that Chardonnay has been the “queen” of white wines — anytime, anywhere — and it pairs well with most of the lighter foods we eat in every season.
My post was really about taking off the heavy layers of winter and lightening up to be in sync with the weather changing from cold to warm. To me that meant not only layers of clothes but our foods and drinks as well.
Change is the difficult part of this exercise. No one likes to try something new just to give up what they are comfortable wearing, eating, drinking, or doing.
Choosing a different wine to drink doesn’t always go over well. While I know first hand about this subject I try to work with everyone’s needs. It’s o.k. to not like change, but we don’t live in a bubble and change is inevitable in many aspects of life.
I’m an optimist. I try new recipes and hope someone will like it, I change the directions in the GPS when we do our errands, and I continue to introduce new wines to taste with my different recipes.
I don’t always get positive feedback but I keep on trying. If we don’t try we will never know if it’s good, bad or whether or not we like it. We can learn a lot about ourselves just by trying.
This is the time of the year when seafood and shellfish is in season and we eat more cold salads. Sauvignon Blanc and crisp, un-oaked Chardonnay are lighter wines to try with these types of dishes.
Try, if you dare, to choose a wine you might never have tried before. Chenin Blanc and Pinot Grigio are whites that have enough acidity to pair with seafood and salads dressed with citrus juices and vinegar based dressings.
Riesling — no matter what you have heard about 1970’s and Riesling remember that times have changed (and winemakers changed to make better wines!). There are many different styles from dry to sweet and everything in between, so ask the salesperson in the wine shop for the style you prefer and the food you will be serving. There is a Riesling for almost everyone and dessert too.
Muscadet — from the Loire Valley is one more light white wine to try for the season. This is a relatively inexpensive wine, usually under $12 which is a perfect match with oysters. Muscadet Sevre et Maine is traditionally served with oysters from the local waters in France. If you enjoy fresh shell fish try the Muscadet Sevre et Maine from the Loire Valley and enjoy it in your backyard.
I hope that with the change of the season you will want to try something new for a change!