The wines selected by D.C. wine pro Sarah Horvitz were meant to accompany the very first days of spring, that time when Mother Nature rewards us with seasonal green things, morel mushrooms, and tulips. With all of that in mind, Sarah wanted to share her favorite pairings for some of her favorite springtime vegetables.
On the lighter end of the spectrum, there’s skin-contact wine that tastes like wildflowers, plus something pink to kick off what many consider to be "rosé season." On the red side, there’s low tannins and a vegetable-friendly bottle bursting with tart cranberries and strawberries. And as always, there’s something for everyone. Keep reading for Sarah’s notes on what we’re drinking in March:
- Sonnhof Social Club, Gruner Veltliner: “This white really captures so much of what I love about wine: friendship, community, and large-format bottles! There’s citrus, sweet spring peas, and zesty white pepper on the finish. Drink this with anything involving a vinaigrette, a crudo, or crudites.”
- Schlossmuhlenhof, Das ist Kein Schön: “This is a great wine for dipping your toe into the skin-contact pond. This prickly, bright skin-contact wine tastes like wildflowers and peach fruit cups, and is begging to be consumed outdoors in the sunshine. I’d love this with something herbaceous and spicy, like a crispy rice salad.”
- Frantz Saumon, La Boutanche Rosé: “Affordable, delicious, clean, and chuggable rosé in a liter bottle. Say no more. This smells like red Gushers and ripe watermelon, and makes me so excited for warmer weather, as this is the definition of a porch pounder. Pair with a seafood boil, a hangout near any body of water, or fried oyster mushrooms.”
- Weingut Familie Bauer, Barig Orange: “A blend of gruner and roter Veltliner from Niederösterreich with two months of maceration — giving it enough texture and tannin to play with some richer dishes. It smells like honeysuckle, white pepper, and grapefruit juice, which makes me want to pair it with breakfast foods. Spring asparagus with a poached egg and some hollandaise would be my preference.”
- Weinhof Scheu, Spatburgunder Trocken: “A crispy, crunchy red coming from right on the border of Alsace and the Pfalz. This spatburgunder, aka pinot noir, should be thrown in the fridge for about 15 minutes before you crack into it. Here, tart cranberries and strawberries are balanced by a forest-floor mushroom vibe.”
- Viña Echeverría, No es Pituko: “There’s a ton going on here, and the winemaker actually recommends shaking the bottle a little before serving to make sure you get it all. It’s riper and more brooding than expected, with notes of seaweed, black currant, plum sauce, and charred bell peppers. Great for chillier days in March.”
- Broc Cellars, Le Clairet the Perfect Red: “Inspired by lighter expressions of Bordeaux, this cabernet-dominant blend is a parade of blueberries and blackberries, and maybe even a hint of blue raspberry Icee. It has enough tannin to notice but not enough to distract, making this perfect for a dinner party, or great to drink on its own.”
- Old Westminster, Come Together: “We love a chilled red, and this chillable red blend of blaufrankisch and chambourcin has a low enough ABV to enjoy all day without falling asleep by dinner. It tastes like brambly blackberries with a prickly mouthfeel to boot. Pair this with peanut butter and jelly sandwiches or mushroom tacos.”
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