The beginning of spring can feel a bit like a false promise. Like a news anchor announcing, “up next” ten times before finally getting to the story you’ve been waiting for, spring can keep us impatiently waiting for sunnier days and warmer weather - especially this year. But rather than lament the never-ending “atmospheric rivers”, I say let’s embrace rainy nights at home and snowy slopes in Tahoe! Let’s don our best cozy sweaters and savor the arrival of tasty spring vegetables prepared in the most comforting and belly warming ways. And of course, I have the perfect wine for this.
This bundle’s Roussanne is made by Jean-Louis Chave, the 16th generation of an unbroken French winemaking lineage. To say he’s one of the most famous winemakers in all of France, and maybe even the world, is no exaggeration, but we’ll get back to his story in just a bit.
With spring aromas of white flowers and orchard fruit anchored by toasted bitter almond, fennel, beeswax, and ginger, this isn’t a zippy summer quencher, but rather a complex and weighted white wine enlivened by its inherent minerality. It’s a wine to pair with a good novel or that Netflix documentary you’ve been meaning to watch rather than the latest rom-com or Avengers movie. (How many of those are the going to make!?)
Given the rich and rounded qualities of this wine, it benefits from a good chill in the fridge before serving to maintain its freshness. It has a subtle bitter quality (which I adore) and less acidity than some other whites you might enjoy, so I’d avoid pairing this with overly bitter or acidic foods to preserve its lovely balance. Finishing this bottle in one night is also recommended - I find the toasted nut and beeswax quality start to dominate after the wine has been open more than 24 hours.
Now on to the best part - which recipes will make this wine sing?