Spring Into Summer: The Wines to Try And The Foods To Try Them With

Welcome to almost-summer! This is the time of year we may think about letting our red wines rest in the cellar, aging gracefully and ready to pull out come fall. With that in mind, and because my publisher asked me to, today I will share some of my favorite wines that I’ve enjoyed come Spring, Summer…and if truth be told Fall and Winter too!

S.A. Prum: Located in the Mosel region of Germany, this winery is well known for their Rieslings. But what is not well known is that not all Rieslings are sweet. They start very dry, the term often used is “bone dry”, and ten years ago I enjoyed these wines for the first time with everything from the main dish through to the dessert. Try their dry to sweet Rieslings with Asian, Cajun and Chinese foods, as well as dishes with bacon, curries, fruit, cilantro and coconut.

Beckman Vineyards makes a darkly-hued Grenache Rose from the Ballard Canyon AVA in Santa Barbara County. I recently picked up a few bottles during a visit and hope I have enough to last the summer. Try this wine with your cheese and charcuterie board, crab, shrimp, grilled pork, turkey, Niçoise and green salads.

Acquiesce Winery: Specializing in white Rhone varietals this winery also makes Sparkling Picpoul Blanc, Sparkling Grenache Blanc and Sparkling Grenache Rosé. I have all of them in my cellar, and I know for a fact they will not last the summer, let alone the Spring! Try any of these sparklings as an opener to your summer get-togethers, and serve with everything from appetizers to caviar, fried food, popcorn, salmon, sushi and oysters.

PureCru Wines: I recently enjoyed winemaker Mitch Cosentino’s AMT White Wine blend from Lodi that is made from 90% Torrontes and 10% Sauvignon Blanc. The wine had notes of peach, lime, lemonade, honeydew, iced tea and sweet fruit cocktail. We liked it so much that we ordered four more bottles for the summer months. Enjoy this fresh and low acid wine with Asian, Thai, Vietnamese, and Mexican food as well as chicken, seafood and shellfish.

Oomrang Estate: From this winery in Washington state, we tasted their full line-up of beautifully crafted German varietal wines. One of theirs to try this summer would be the Silvaner that pairs well with appetizers, as well as chicken, fish, oysters, pork and quiche.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

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