White Wines For Spring

Let's strip it down for April and May!

Days are getting longer, weather’s feeling friendlier—at least where I am—and colorful flowers are bursting through the brown. Spring! It’s here and I’m ready to strip. it. doooown. My worn out winter puffer jacket is going in the trash. I’m putting away the mittens, boots and scarves. That bulky sweater that makes me look like Bibendum? Buh-bye.

I want to be rid of all the girth, you know? I want to feel less heavy in every way, and that includes lightening up my wine sips. I’m ready to shift towards brighter, sunshiny-er styles. To that end, here are the white wines I’m lining up for spring. You can find all of these easily but, per usual, I’ve included links for online purchasing.

Cava is always my spring sparkler. Cava from Catalonia, Spain is made like Champagne but it’s produced using different grapes (Macabeo, Parellada, and Xarel-lo) and is more carefree in style than Champagne. I enjoy the pleasant acidity and the notes of citrus, melon and pear. Cava is just free of…girth, you know?

Around mid-May when the grass gets greener I start to crave Pinot Grigio from Italy. Hear me out on this one—I know you might have opinions about Pinot Grigio because much of what’s offered in the USA is gar-bahge. But the wines made by quality producers in Fruili-Venezia Guilia and Alto Adige (like this bottle from one of my favorite Pinot Grigio producers, Elena Walch) are not gar-bahge due to the unique terroir, high altitude vineyards and favorable sun exposures in the region. Give them a shot. They’re bravissimo with Spring Vegetable Fettuccine Alfredo.

I will replace the bigger, rounder California Chardonnays I drink through the winter with Chardonnay from Argentina. The best Argentinian Chardonnays are grown at high altitudes to produce fresh, crisp, vibrant wines. If you’re new to Argentina and hesitant to Winespan there, stick with this bright and mineral-y Drouhin Chablis from more-familiar France. I love leaner Chardonnays with oysters or with soft shell crabs when they make their appearance in May.

Is Rosé All Day is your summer sport? Then get in shape this spring with Rosé from the Pacific Northwest. The Northwest style differs from the summer-perfect styles from Provence, France. For example, Stoller in Willamette Valley Oregon produces their Rosés from Pinot Noir. The flavors are more concentrated than what you might be used to which I think is perfect this time of year when the weather is warming but not yet killer hot.

Finally, when my spring garden brings scapes, ramps, baby spinach and asparagus it’s time to uncork Austria’s famed Grüner Veltliner. Grüner is crisp, refreshing, and slightly spicy with notes of white pepper, lemon, and herbs. It is fah-bu-lucious with early harvest veggies, garlic-y foods and it’s just about the only wine I can pair with asparagus. It’s terrific with egg dishes and ham, too, making it wonderful for brunch.

Winter is history. Girth be gone! Yay that. It only trends warmer in the States from here so, this week is the perfect time to click the links above or head to the wine shop for white wines that match the emerging freshness of season.

Next week I’ll share my red wines for spring, ‘cause man cannot live on white alone.