The long slog of winter is finally lifting, and it’s time to keep things light and fresh on the plate. Pair these delicious spring dishes with Pennsylvania wines and turn your meal into something special.
Gruner Veltliner + Chopped Salad
Now that shops and farmers’ markets are bursting with greens and spring vegetables, it’s time to up your salad game. Throw whatever looks freshest into a huge bowl with an herb vinaigrette and pour a Grüner Veltliner — the white wine’s grassy, dill flavors will perfectly complement the crisp, verdant salad.
Traminette + Fruit Salad
This aromatic white varietal exudes flavors of rose, a note that’s easy to accentuate with a fruit salad or other sweet treat, such as bruschetta topped with whipped ricotta, fresh peaches and honey.
Pinot Noir + Poached Cod with Potatoes and Leeks
Pinot Noir is a lovely choice for spring — it’s light, tart and fruity, which pairs beautifully with the sweet earthiness of leeks and the briny kick of poached cod.
Cabernet Franc + Balsamic Roasted Beet Salad
Cab Franc is usually aged for at least six months in oak, amplifying flavors of cherry, dark fruit, herbs, spice, and tobacco. Those sophisticated notes echo the complexity of balsamic vinegar and play well with the sweetness of roasted beets.
Pinot Grigio + Fresh Pea Soup
When you’re serving something as simple as fresh pea soup, it’s important to choose a wine that will let the star ingredient shine. This neutral white allows the subtle flavor of the spring peas to come through. To dress it up, top your bright green elixir with fresh herbs and a spoonful of sour cream.
Seyval Blanc + Lemon Garlic Chicken
This white varietal has strong citrus notes, the perfect tool for spotlighting the lemon flavors in this marinated chicken dish. It’s also an ideal counterpoint to the meal’s spicy, savory pop of garlic.