Our cellar keeper likes to lighten things up in the spring with some fresh whites and softer reds were put away over the last few months.
A spring favourite we mentioned last year is the Pelee Island Gewurztraminer from Ontario. A great value wine, this wonderfully fragrant, medium bodied white has lots of fruit with aromas of apples, peaches and spice and is delicious with pork, seafood and poultry. We also like pairing this Gewurtz with the fabulous smoked fish from the Eastern Shore.
The Pierre Sparr Pinot Gris Reserve from Alsace is perfect with seafood. This full bodied white has intense aromas of quince and honey, a richly textured palate and a long dry finish which makes it an excellent selection for a special dinner party with friends and family.
From Nova Scotia, the Gaspereau Vineyards Seyval Blanc combines an elegant bouquet of peaches and pears with silky honeyed citrus fruit flavours. We have paired this with BBQ scallops with a peach onion relish and Canso halibut with grilled pineapple and lobster mashed potatoes.
Among the spring reds, the Jost Vineyards Limited Edition Pinot Noir uses grapes entirely grown in Nova Scotia. This is an outstanding dry red wine with fresh berry fruit and smoky characteristics. This elegant wine has paired nicely with planked Atlantic salmon with a corn & red pepper salsa, baby potatoes and crisp spring asparagus.
A final pick is the Bonterra Vineyards 2004 Syrah. This is an excellent value Syrah from California’s Mendocino County. This new world Syrah has concentrated berry flavours and we have paired it with a Chicken Breast Stuffed with Smoked Gouda, Oregano and Romano with a Lemon Thyme Reduction, Polenta Cake and zucchini.
We hope you enjoy matching these wines to your spring dining and outdoor activities.