by Jay
Now that the weather has taken a turn for the gorgeous, I can fantasize about all things vernal and actually drop some tips about, ahem, wine.
The ultimate spring wine, for me, is rose. And actually, Tavel. Or Chinon rose. I'm not talking cheap White Zin here, kidaddios. I'm talking dry, full, lovely rose. I'm talking strawberry and mint. I'm talking raspberry and earth. And I'm talking all of this at 9:22am, so you know I'm serious.
Though, if I decide I need to go white, I go floral. Keep your buttered toast, please, and keep your cat pee as well. I'm all about viognier, chenin blanc, or... wait for it... greco di tufo. I once sassily proclaimed that if greco di tufo was a person, I'd marry it. And although I'm happily married, I'm quite certain my husband would understand if I had an affair with greco. It's that good. Viognier and greco remind me of each other, which could get sticky. I don't want to call out the wrong name.
Ok, so we've got two categories covered. That leaves reds. I can't think about Big Dumb Reds in spring, so this Wednesday is going to be tricky. I think I'll have to go weird: pineau d'aunis. Lean fruit with a big dose of pepper - perfect for your first barbecue or just a slab of buttery cheese. My god. I could even be persuaded towards a cabernet franc, but it would have to more on the St-Nicholas-de-Bourgueil end of things. Cab franc works in a variety of ways, but I'd rather a bright, fruity bistro incarnation right now to help celebrate the bliss of sunshine.
You do realize, of course, that all of the above goes right in the crapper if a bottle of champagne were to appear, don't you?
I so agree with that last statement. I had my first sparkling grunner veltliner the other day.Very enjoyable!
Posted by: Bridget | 04/10/2010 at 10:50 PM