We know you agree with us in thinking that a meal really isn’t complete without wine (breakfast aside …) but there are some foods that are tougher to pair with wine. Here’s a look at pairing wine with some of the spring favorites you and your customers might be bringing home from the farmers market or grocery store. [level-members]
The folks at Wine Folly have a nice guide to pairing wines with spring foods. For leafy greens they suggest whites to balance the bitterness that is common to many leafy greens, though they also note that Vinho Verde, Albariño, Grüner Veltliner and other “green” wines can be a good choice, too.
If root vegetables are predominating on your menu, you’ve got more latitude and can try reds as well as whites. They key in in the preparation of the veggies, with roasting and spicing helping the cause.
Read more here on pairing wine with fruits as well as tricky veggies like artichoke, broccoli and brussel sprouts.
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