SPRING
into Wine
W
ith optimistic hesitation I look forward to spring, but often
know that March and April can bring just as much winter as
they do spring. So during the “Sprinter” season, I look forward
to the warmer sun, longer days and approach of our next growing season.
I also keep one eye to the sky waiting for the next big snowstorm. As we
break out of our winter, the hope and newness of the season brings our
need for lighter meals, fresh vegetables and changing up our wine palate
and playlist. Heavy, full bodied reds begin to take a back seat to fresh
whites and rose´ style wines. 2014 vintages will make way for 2015’s as
these styles are produced for early consumption and get a head start on the
shelves, while newer reds are still aging and taking their long winter naps.
Changing your wine style by season is practical, fun and keeps your
palate on its toes. Trying wines outside your range or preference is asking
for a leap of faith, but pair them with the right foods and you’ve got
spring in a glass.
Semi-Sweet Whites
These whites are fresh, sharp and offer a hint of sweetness to balance the
higher acidity. Like a testament to spring, you can enjoy them on warm
days and blizzards alike. Pair these wines with anything on the grill,
salads, and even lighter Asian fare.
Dry Unoaked Whites
Enjoy a level of freshness, minerality and new flavors without the oak.
These wines offer crisp, fresh flavors with lower levels of alcohol and
make for perfect spring sipping. Pair with smoked fish, crab, ham or
roasted lamb.
Sweet Whites
As more fresh fruit starts showing up at stores, sweeter whites can
make a perfect pairing with some of those almost-in-season, not quite
ripe fruits. The sweetness fills the void and helps some fruits, like early
strawberries and peaches, shine and gain a better feel of ripeness. Enjoy
as an aperitif, with light cheeses, or paired up with your favorite desserts.
Light Rosés
Spring is a good time to explore some light, fruity rose´ style wines. They
can highlight the light, delicate fruit flavors in the wine and pair with
practically anything or
Patrick Zimmerer is the Owner/CEO
any occasion. These
and Wyo Wine-O at Large of Table
wines stand up well to
Mountain Vineyards & Winery. TMV &
simple salads, roasted or
Winery is Wyoming’s first and largest
grilled vegetables and
winery, producing 100% Wyo-grown
seafood.
wines from Patrick’s farm to your table
in the not-so-big
Huntley, Wyo. Learn
more at wyowine.
com or search
Wyo Wine on your
favorite social
media site.
12
Light/Young Red
Wines
They are a step bolder
than a rose´, yet aren’t
as full bodied, tannic or
as high in acidity like a
Wyoming Lifestyle Magazine | Spring 2016
WLM | taste
by Patrick Zimmerer, Table Mountain Vineyards
full bodied red that fits more in the winter season. These styles
are a good transition from winter to spring without making a
drastic change at first sip. Look to pair these wines with grilled
chicken, burgers and antipasto.
So raise your glass and toast the Sprinter season! Cheers!
The Wyo Wine-O Shirley Temple
Ingredients*
2 slices lime
2 maraschino cherries
1/2 T. grenadine syrup
4 ounces ginger ale/citrus soda
4 ounces TMV Frontenac Gris
Muddle two slices fresh lime and one maraschino cherry in a
glass. Add ice, grenadine syrup, wine and soda. Garnish with a
second maraschino cherry and enjoy!