Wine for Dinner: April '08

In Seattle, we typically get a tease of warm weather sometime in early April. It's a lie, of course. But no matter, at the first sight of sunshine, I start tossing burgers on the grill. This year I've got it all figured out: grilled lamb burgers, paired up with a California or Washington syrah (or Australian Shiraz). Syrah and grilled lamb make a beautiful couple. In general, syrah is great with red meats and the smoky flavors of the grill. So if you don't like lamb, try beef or sausages with your syrah.

This pairing is a cliché that has cleverly managed to avoid becoming tired and stale. It's true, asparagus is difficult to pair. So when you find a varietal that really works with it, like Sauvignon Blanc, why mess with success? Sauvignon Blanc is a great wine for all kinds of veggies and herbs. Sauvignon Blanc shows a lot of range. Explore which styles of SB you like: some are grapefruity; others can be grassy, herbal, or tropical fruity. But whatever style you like, Sauvignon Blanc is great food wine, particularly in spring and summer when we start upping our fresh veggie input. Which brings us to spring greens.

Yes, Sauvignon Blanc is so right for the spring season that it rates a twofer. In particular, it's an amazing match with spring greens topped with goat cheese and a simple lemon vinaigrette. This match will blow your mind, particularly if the Sauvignon Blanc has a little citrusy something happening. (Here's my extremely white wine-friendly vinaigrette recipe: chopped shallot, juice of a fresh lemon, some salt, a little pepper, and good olive oil. I go with a roughly 3-to-1 ratio on olive oil to lemon juice.)

My favorite pinot noirs are the kind that taste and smell just a little bit funky. In a good way, I mean. It's this slightly earthy, a-little-leafy aspect that makes them so good with mushrooms. I like Oregon Pinot Noirs with sauteed mushrooms. 

Strawberries and Champagne or sparkling wine are a classic combo. I'd recommend a sparkling rosé, one with a little sweetness. Serve the berries on shortcake or just eat them out of hand, washing them down with the bubbly. Nothing is more simple or delicious!