Let’s say it loud and proud: Spring has sprung, and it’s time to freshen up your wine repertoire accordingly. We’re keeping spring wine pairings fresh by utilizing seasonal ingredients to their fullest, as soon as they hit farmers markets.
Now, we know what you’re thinking, and are pleased to report they’re not all white wines — reds play beautifully into spring cuisine when paired properly. Let us help you plan your warm weather entertaining ahead of time with these spring wine pairings from the renowned Spanish regions of Ribera del Duero and Rueda.
De Alberto Dorado Verdejo with Prosciutto Asparagus Rolls
Pair the savory, nutty flavor of prosciutto with the dried fruit notes in De Alberto Dorado Verdejo. It’s an ideal wine to enjoy with aperitifs and small bites like this one. The wine’s rich, clear gold tone comes from oxidization and aging in oak in the fashion of “solera,” beautiful in the glass and on the palate. The winery’s vineyards are located in the central area of Spain, crossed by the Duero river, considered to be the best in the world for wine production.
Bodegas Shaya, Rueda Verdejo with April Bloomfield’s Pot-Roasted Artichokes
In Spain, seasonal artichokes are topped with olive oil, garlic and lemon. Enjoy them with Bodegas Shaya’s Rueda, a 100% Verdejo that focuses on clean, restrained fruit as well as herbaceous notes of lemongrass and almonds.
The brightness of the wine plays off the intensity of the vegetable, and the herbaceous notes in the Shaya tame the vegetal component of the artichoke hearts.
Protos, Rosé, Ribera del Duero with Crab-Stuffed Morel Mushrooms
When you’re preparing something earthy and sweet like springtime crab-stuffed morels, your pairing needs to have the lift, weight and texture to support it. Spring is the perfect time to drink rosé, which has a foot in both red and white wine.
Try the fruit-forwardness, bold aromatics and acidity of a Protos Ribera del Duero rosé, based on Tinto Fino, and watch it rise to the top of your list.
Finca Villacreces Ribera del Duero with Roasted Radishes In Brown Butter
You may not think of pairing radishes with red wine, but consider this spring tapas of tender early-season roots with rich, nutty brown butter, sea salt, chili flakes and honey and you may find yourself reaching for a heartier glass.
This affordable option drinks super-smooth right out of the bottle, with dark fruit and a silky mouthfeel. Spanish wines, particularly from Ribera del Duero, go well with rich foods because of the relationship that wine tannins have with fatty molecules.
Vevi Rueda with Leek, Feta and Dill Tart 
This is an aromatic, textured, yet snappy and bright version of Verdejo that balances out the creamy filling with the freshness of the greens. Leeks and dill are two iconic spring ingredients, so make sure you don’t overpower them when they’re at their best. Instead, highlight them with a glass of Verdejo’s subtle citrus bouquet and herbal notes.
