Pairing Wine with Spring Foods

Spring brings delicate produce like English peas and asparagus, but choosing wines to accompany these season openers isn't as simple as "think light." Asparagus is particularly tough to pair because it clashes with many wines, especially reds.

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.

America's Italian darling, pinot grigio, is a good match for this dish. However, an Italian Soave with a bit more body and plenty of acidity is also a great pick.

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: 

Medium-bodied red wines, like malbec, shiraz, tempranillo, or grenache, have rustic qualities to match lamb's gaminess.

Riesling's apple, apricot, and pineapple flavors have a natural affinity with ham.

The herbaceous quality of sauvignon blanc works well with asparagus dishes. Austrian grüner veltliner is another sure winner.