Pairing Wine with Spring Foods
Meats commonly served this time of year have special considerations, too. Ham's salty-smoky combination calls for a fruity, slightly sweet wine (to balance the sodium) that won't get lost in the smoke. And gamey lamb calls for a red with just the right amount of body and earthiness.
Folonari Soave 2008 (Italy, $10) Peach and floral aromas. Finishes clean and crisp (pictured)
Santi Soave Classico Vigneti di Monteforte 2008 (Italy, $15) Bright and lively with citrus and a dried herb finish
SPLURGE: Inama Soave Classico 2007 (Italy, $18) Creamy body carries peach, lemon, and almond flavors.
Bodegas Borsao Campo de Borja 2008 (Spain, $8) Coffee and herbs mingled with cherry fruit
Bodegas Montecillo Rioja Crianza 2005 (Spain, $12) Dry with tart red fruits, leather, and herbs (pictured)
SPLURGE: Bodegas Muga Rioja Reserva 2005 (Spain, $27) Earthy, smoky, and plummy, with a supple texture
Chateau Ste. Michelle Riesling Cold Creek Vineyard 2008 (Washington, $18) Lightly sweet with white peach and tropical fruit
Covey Run Riesling 2008 (Washington, $10) Racy with crisp red apple and pineapple (pictured)
SPLURGE: S.A. Prüm Riesling Kabinett Mosel Ürziger Würzgarten 2006 (Germany, $22) Luscious apricot and succulent peach
Yellow Tail Sauvignon Blanc (Australia, $8) Zesty and crisp with lime and cut grass
Glazebrook Sauvignon Blanc 2008 (New Zealand, $15) Tropical fruit meets bell pepper and spring peas.The herbaceous quality of sauvignon blanc works well with asparagus dishes. Austrian grüner veltliner is another sure winner (pictured)
SPLURGE: Loimer Grüner Veltliner Trocken Kamptal 2007 (Austria, $22) Lively with grapefruit and peppery spice