Of all the seasons, I probably look forward to spring the most. After a long, cold winter spring feels like an impossible dream that might as well be years away. But invariably, when I hear the server say “today we have an asparagus special,” there I am - ready, waiting, with an open mouth for springs abundance. Because while spring brings with it some of my favorite seasonal produce, it also ushers in the years best wine pairings.
If you subscribe to the notion of “what grows together, goes together,” you know exactly what I mean. And if you don’t, let me explain. This concept, born out of the great wine regions of the world, explains that the wines of particular regions tend to pair best with the native foods. Loire Valley Sauvignon Blanc and Goat Cheese, Chianti and Wild Boar Ragu, Comte and Bordeaux. Here in California, where we grow not only an abundance of produce but also a wide variety of wine-grapes, it’s no surprise that the old “What Grows Together Goes Together” adage rings especially true. But with such an array of choices, it often feels like spring is our true “moment to shine,” and your opportunity to take advantage of all the state has to offer. Which means not only are you eating and drinking deliciously, you’re also doing it sustainably by shopping locally and in season.
Best of all, with California being the leader in sustainable winegrowing, you can easily keep spring “green” by shopping for California Certified Sustainable wines. These wines not only represent some of the best California has to offer when it comes to environmentally farming processes, but also ensures that vineyards and wineries are doing their part when it comes to the social equity of their employees and community. Look for the California Certified Sustainable Logo on the bottle in store, or check out the full list of certified vineyards, wineries, and wines here.
So how can you best take advantage of springs bounty and all the delicious wines that go with it? Here are a few of my favorite spring wine and food pairings.
Fresh California Goat Cheese & Asparagus with Sauvignon Blanc
With it’s notoriously bitter profile, asparagus is a favorite of chefs and public enemy number one for sommeliers. Because while asparagus may have a limited pool of pair-able partners, it’s no match for our sun-kissed California Sauvignon Blanc. The acidity of the grape and citrus profile gives the asparagus that always welcome squeeze of lemon, while the ripeness of those flavors helps to keep the bitterness at bay without overwhelming. Plus, asparagus pairs beautifully with Sauvignon Blanc’s other favorite food - fresh goat cheese. This classic pairing, born out of the Loire Valley in France, doesn’t seem like an obvious choice at first glance. But trust me when I say it’s magic. The high acidity of both the goat cheese and the Sauvignon Blanc are perfectly complimentary, but what I love the most is how the creaminess of the cheese works so well with some of those more tropical flavors of the wine.
I suggest bringing them together with this Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto recipe from Discover California Wines which is the perfect vegetarian-friendly brunch dish. And you can be extra-sustainable by not only grabbing a California Sauvignon Blanc to pair, but also by looking for one of many great California cheese purveyors we have to choose from.
Avocados and Viognier
Unlike it’s spring counterpart asparagus, avocados actually work with many different white wines - it all depends on the preparation. My favorite avocados, much like I’m sure is this case with you favorite, are the creamiest ones that only require the gentle touch of a spoon to coerce from its shell to my mouth. And while often that is the trajectory of an avocado’s life in my household, I do from time to time like to play around with how it’s prepared. The key here is texture, and I fully intend on highlighting that no matter the preparation. Viognier is one of my favorite ways to do that with it’s slightly oily and viscous mouthfeel, lush fruit, and fresh acidity to make it almost like you’re adding a little olive oil and lemon juice to the equation. You can find Viognier all over the state with expressions leaning more lean and bright coming from Mendocino, Amador, and Anderson Valley to down in the land of Rhone Varieties in Paso Robles where they really lean into the richness of the grape. The choice is yours.
Swirl that Viognier, and choose from any of these delicious recipes from California Grown. One of my favorites is this deceptively simple Salmon Avocado Stack which will undoubtedly make you feel like you’ve turned your home into a Michelin-starred restaurant without the heavy lifting.
Cherries and Pinot Noir
Sometimes wines want to be contrasted, and other times complimented. With Pinot Noir, I’m partial to the compliment and with six different varieties of California cherries coming into season from April through June, it won’t be hard to do. Despite the fact that Pinot Noir is one of the most terroir-specific grapes on the planet, there’s one thing you can always expect to find in the glass pretty much no matter where you farm it - cherries. All up and down the coast of California you can find exquisite examples of Pinot Noir ranging from juicy and succulent like in the Russian River Valley to more salty and umami in Santa Barbara.
The grape produces a light-bodied red wine that’s easy to pair with lot’s of dishes, but since Pinot Noir also happens to love being paired with pork I’m partial to this Cocoa-Rubbed Pork Tenderloin with Cherry Salsa from Aida Mollenkamp at Salt & Wind.