Pair Up with La Sommelierre - April 2011
Spring Greens
In springtime, a sommelier’s thoughts turn to lighter foods paired with vibrant white wines. The albariño grape makes an adaptable wine that can start the meal and continue through the main course. Then, end your evening with an icewine from Canada that is fresh and fruity.
Albariño is a grape that is classically found in Rias Baixas (pronounced: rhee-us buy-shus) in the northwest region of Spain. You can find many well-priced imported albariños or seek out California producers. Albariño is similar to sauvignon blanc but has less grassy flavors. Instead, you will notice floral and peach flavors. It is a delicious salad wine and will pair nicely with spring greens tossed with an herbal fennel dressing. Up the ante by adding some bright red beets, a few crumbles of goat cheese and toasted almonds.
The main dish pasta is also highlighted by fresh herbs. Toasted nuts add depth and shallots provide a subtle garlic-onion flavor. With lemon juice and zest providing a little zip, you have a great entrée that will continue to work well with your bottle of Albariño.
A pear tart would be lovely for dessert. Choose one with an almond filling and apricot glaze to echo the common flavors found in a many dessert wines. One of my favorite dessert wines is icewine. Icewine is made in many of the colder wine regions of the world where the grapes can freeze on the vine. In Ontario, it is commonly made from the vidal grape. A tough outer skin makes vidal resistant to botrytis and prevents the grapes from bursting when frozen. When Vidal is aged in oak it takes on rich overtones of vanilla, almonds and oven baked bread. The high sugar and high acid found in icewines preserve the wine and add to their ability to age. However, many suggest that icewine is most enjoyable young when its apricot and pineapple flavors are at their peak.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
