By PDR Somelier Stephen Thompson
I would never tell anybody what they should or shouldn't be drinking, everyone has their own palate and beliefs. However, this spring, these are my musings... and I know I would enjoy every single wine mentioned below!
Spring is the season of re-growth. The birth of a new beginning. As the weather warms, our food becomes lighter and therefore our wine selections alongside. Slow cooking, rich sauce reductions and hearty red wines will be fondly farewelled until the cold nights of next year appear.
Spring to me (I am European) evokes thoughts of oysters, broad bean’s, asparagus, seafood treated gently and new season lamb. Naturally, our wine selections should fit accordingly.
This spring, I’m thinking muscadet, riesling, gruner veltliner, viognier. And in reds – cabernet franc and the Southern Rhone’s Grenache, Syrah, Mourvedre.
Muscadet, at home in France where the Loire River meets the Atlantic, a naturally ‘salty’ character is simply perfect with freshly shucked rock oysters.
Riesling is wonderfully versatile. Citrus fruit and blessed with minerality – think a pebbled plucked from a fast flowing mountain stream. Great options are found in South Australia, ACT region and in Europe – France, Germany and Austria. Crisp and refreshing in youth but left on the vine longer much greater texture can be found. The best rieslings can last for decades.
Gruner Veltliner is Austria’s native grape. It’s sauvory, herbaceous in style, and exhibiting a natural peppery spice. Great examples are appearing in Victoria’s King Valley more frequently. I recently matched lobster and seasonal radish with a Gruner Veltliner and it worked seamlessly.
Marsanne, Roussanne and Viognier. The Southern Rhone is home to the Marsanne, Roussanne and Viognier white blends and Grenache, Syrah and Mourvedre reds. The whites are ‘heady’ and aromatic in style – perfect for a first date! Lunchtime and seafood... hello! The Barossa is famous for its G/S/M blends. Softer than straight Shiraz, the fruit is more restrained, clever oak barrel work helps, the wine is ‘funky and earthy’ and suits well to a chargrilled steak fresh off the BBQ.
Finally, I have to mention Cabernet Franc. Blended in Bordeaux, but wonderful as a single varietal in the middle Loire. Clean, pure and herbaceous, exactly what I’d match with a rack of new season lamb and spring vegetables.
Until next time, drink well and be merry!
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