I’m writing this article still in the depths of our winter chill in February, but while the ice is on the car I can’t be anything but cheery at the thought of warm spring days sipping on a nice chilled white or a glass of fizz. It doesn’t seem that long ago that I was recommending big bold heavy reds to warm us up but now we can look forward to the warmth and joys of spring and the lighter more refreshing wines.
On warm days we automatically think of crisp whites and fresh rose wines that we can drink quite happily without the need for food. However, a lot of wines are now arriving on our shelves which are creeping up in alcohol and quite a few of us are finding these too much. When I first started in the trade over 30 years ago, the standard alcohol was around the 11%, nowadays, it’s not unusual to have wines coming in at 14.5%.
If you prefer the lighter style, then stay away from heavily oaked reds and whites. A lot of the tannin in wine (the rough sensation on the tongue and cheeks) comes from the oak barrels, and this is what adds the body in wine. However, oak also adds sweeter fruit characters, especially vanilla, which gives the wine softness and takes away the acidity.
The coming of spring also means the arrival of Easter and time again to think about feasting. Lamb is the common choice for Easter Sunday and choosing the right wine to have with it will take your meal to the next level. Generally, I tend to recommend lighter reds, but that’s only because I prefer to have a nice pink joint of lamb. If this is your preference then pick the Pinot Noir grape which produces soft, round, fruity and elegant wines. Burgundy in France is the home of Pinot, but generally I haven’t had a bad example from anywhere. If you enjoy your lamb a bit more well done, then upgrade in body to balance the heavier flavours of the meat. Here I’m thinking of Australian Cabernet which has the weight but as its warmer climate you will get more fruit driven characters. If you want less fruit, then go Italian with a Montepulciano D’Abruzzo or a Primitivo from the Puglia region (the heel of the boot). Although these wines will pair nicely with the lamb, as I always say to everyone, wine is meant to be enjoyed so drink whatever you want with your meals, you will still enjoy it!
Undivided Pinot Noir France £11.99
Light and fruity with loads of flavour and elegance.
Serrenisima Primitivo Italy £11.99
Rich, velvety and smooth with balanced tannins and a chocolate character on the finish.
Muscadet de Severe et Maine Sur Lie Loire Valley £13.99
Classic crisp dry white with medium acidity and a lovely elegance on the finish. Perfect with seafood.
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