How to pair wine with
Spring Produce Get the most out of your fresh seasonal produce with these wine suggestions
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pring has sprung and that means we have an abundance of new, seasonal fruit and veggies hitting our farmers’ markets and grocery stores. With delicious items like fresh asparagus, blackberries and rhubarb on the menu, it’s a good time to look at some spring wine choices. With so many available flavours, it can be a little overwhelming when it comes to finding a good wine match. So here are some suggestions on how to combine wine with seasonal produce to bring out the flavours of both. Remember these are just a few ideas and guidelines. If you like Pinotage with your beetroot and feta salad or beer with your braaied mielies, then keep doing what you're doing. Wine and food pairing is supposed to be fun—so experiment with what works for you and what doesn’t.
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Five Spring Veggie and Wine Pairings 1. Asparagus | Sauvignon Blanc A springtime favourite, asparagus can sometimes be a little challenging to pair with the right wine. Its strong vegetal taste often makes wines taste a bit, well, off. But if matched with varietals that have a good dose of acidity and distinct grassy, herbal notes, asparagus can really work well with wine. When fresh, grilled or steamed asparagus spears are on the menu, enjoy them with a classic-style Sauvignon Blanc. A Sauv’s juicy acidity and herbal notes will work well to complement this woody, perennial veggie. 2. Artichokes | Blanc de Blanc or Chardonnay Delicate and slightly nutty in flavour, the easily overpowered artichoke needs extra TLC when choosing a wine pairing. The most important thing to consider is how the artichoke is prepared. For artichokes that are served simply—either steamed or marinated with a vinaigrette— a sparkling
wine (especially a Blanc de Blanc) is a great choice. For richer dishes where artichokes are either stuffed or served with a creamy sauce, a buttery Chardonnay should do the trick. 3. Corn-on-the-Cob | Chardonnay Much easier to serve wine with, our fresh local mielies have a strong sweet and nutty taste. Luckily, these two dominant flavours pair well with a wide range of easy-drinking wines. Corn dishes can be paired with wines of similar character, such as an unoaked or lightly oaked Chardonnay, to enhance the corn’s sweet buttery goodness. You could also try a slightly off-dry Riesling to mirror a mielie’s sweet flavour and, for a bit more of a contrast, how about a white wine with a little acidity such as a Chenin? 4. Beetroot | Riesling Did you know that people just ate the leaves of the beetroot until the 1800s? It wasn’t until French chefs (bless them) discovered the root’s complex and earthy
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