Spring, long overdue in many parts of the country, seems finally to be here – or nearly here. So what should we eat and drink to celebrate? [level-members]
There aren’ttoo many meals that I enjoy more than grazing meals. That’s what we call setting out a range of small bites. It could be as simple as a few different cheeses or as involved as a full range of tapas or something akin to dim sum.
What to drink with a meal like that will depend almost entirely on what shape your little bites take – we frequently go heavy on the cured meats and creamy cheeses, and a full-body red is our choice. (The other element to consider is timing: that full-body red is great for an early dinner; I’d go for something lighter if this is Sunday brunch.)
But if you’re keeping it lighter – or going with fried nibbles – an excellent choice is Txakoli.
Obviously not quite the go-to varietal that is chardonnay or sauvignon blanc, but it’s worth a look. Here’s an introduction you can use as a basis for recommendations to your wine shop audience.