SPRING FOOD AND WINE

from SA Connoisseur - Issue 286, Spring 2021

WILL TRAVEL FOR OYSTERS

How to pair wine with Spring produce

Get the most out of your fReSh SeaSonal PRoduce with these WIne SuGGeStIonS

Spring 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

flavour that this much-loved veggie took on a whole new meaning. Fresh, roasted or grilled beetroots go down a treat when served with a dry Riesling or dry rosé. The natural sweetness of the beet matches the residual sugar found in both of these wines. When pickled or marinated, a beetroot’s sweetness can be tamed by a crisp and acidic Sauvignon Blanc.

5. Rhubarb | Muscat

When it comes to wine pairing, it’s the pucker taste and sour tang of rhubarb that needs to be softened. This tang also tends to make many dry wines taste a little harsh, so go for a wine with some sweetness like a Muscat, as the residual sugar will balance the rhubarb’s acidity. With sufficient cooking time, the veggie will break down into a thick, fruity sauce that can be served with many a dessert. If you’re serving stewed rhubarb or rhubarb pie do your best to find a light and aromatic rosé.

Five SPRiNg FRuitS aND WiNe PaiRiNgS

1. avocados | Sauvignon Blanc

Even though it’s a staple in most spring and summertime salads, avocado can actually be pretty tricky to pair. The avo's rich, nutty and creamy flavour needs a

'Remember these are just ideas and guidelines, if you like Pinotage with your beetroot and biltong salad or beer with your braai'd mielies, then keep doing what you're doing' wine that can cut through its fattiness. If the avocado is the hero ingredient of a dish, try sticking to refreshing whites with an acidic hit, with plenty of herbaceous flavours such as a zesty Sauvignon Blanc or a dry Riesling. The acidity in a Sauvignon Blanc will cut through the sweetness and fattiness of the fruit, making it a match made in heaven.

2. Blackberries | Riesling

Blackberries are often used to describe flavours found in red wines— especially Bordeaux-style reds with those delicious dark berry fruit and jammy hints. Naturally, picking wines with the same blackberry flavour profile will make for a great, straightforward pairing when serving this up at home. Try pairing either fresh or cooked blackberries with a Cabernet Sauvignon or fruity Shiraz with strong berry and blackberry notes.

3. Peaches | Moscato

Whether mixed into a salad, grilled or baked, peaches scream springtime, don’t you think? Whether your peach dish is sweet or savoury, a Moscato makes for an ideal accompaniment since it has residual sugar. A Moscato wine often has a distinct peach aroma and flavour profile, which will match this seasonal fruit nicely. Plus, a Moscato isn't sharp enough to overwhelm those savoury peach dishes either.

Illustrations by: Chloe Damstra

'Wine and food pairing is supposed to be fun'

4. Watermelon | Dry Rosé

Another springtime favourite is watermelon and when it is paired with the right wine it can really make this fruit pop. You’ll want to choose a wine with a light-to-medium body, to match the watermelon’s soft and chewy texture. Overly sweet wines might drown out the melon’s flavour, so opt for a dry, fruity rosé instead. Of course, our local fruity Chenin Blancs also make for a good fit with the watermelon.

5. Cherries | Pinot Noir

Sweet and tart, cherries are another warm weather staple come springtime. Place a bowl of fresh cherries on the table for a pre-dessert snack or use them in a variety of sweet and tart dessert recipes. The acidity and low tannins of a Pinot Noir complement the tart, fresh flavours found in ripe and ready cherries. What about a pastry dessert with cherries or cherry pie? A nice dry sparkling wine or MCC should do the trick.

Wine-of-the-Month Club recommends:

• SauvigNoN BlaNC: Steenberg

Sauvignon Blanc 2020, selling at

R135. • BlaNC De BlaNC: Saronsberg

Blanc de Blanc MCC 2018, selling at R329. • ChaRDoNNay: David Finlayson

Chardonnay 2020, selling at R150. • RieSliNg: De Wetshof Mine d’Or

Riesling 2018, selling at R129. • MuSCat: Zandvliet Muscat 2018, selling at R89. • MoSCato: De Krans Premium

Moscato Perle 2019, selling at R72. • DRy RoSé: Warwick First Lady

Rosé 2021, selling at R94. • PiNot NoiR: Iona Mr P Pinot Noir 2019, selling at R145.

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