I tend to eat lighter during the spring/summer season with a variety of fresh salads and fish. So, the wines I pair with my meals obviously come in a lighter form as well. It’s all about the Chardonnay and Sauvignon Blanc!
It’s also super important for my wine, just like my food, to be as natural and responsible as possible. I’ve raved about Club W and their biodynamic wine making but I’ll mention it again. If you haven’t heard of biodynamic wine making, it’s the process that puts an emphasis on doing what’s best for the soil and the surrounding environment. Because of this emphasis on natural processes and the total lack of pesticides and chemicals, the health benefits are similar to organic wines.
I’m no sommelier but I definitely enjoy learning about the process, seasonal wines and what to pair them with. It’s really helped when it comes to hosting and entertaining! When I think of the spring season, I think of picnics, backyard get-togethers, and crisp evenings. So I try to stock up with wine options that reflect those very things.
So, what makes a great spring wine? A light to medium bodied wine with the right mix of bright, juicy flavors and floral notes. Just like the feel of the season!
If you’re looking for options to complement your next spring get-together or even something to try with a light dish, here are some seasonal biodynamic options I’ll be sipping on:
Muscat Canelli grapes are traditionally on the sweeter side but the winemakers harvest the fruit early for a natural acidity. As a result, it ends up producing a light, easy-drinking white with just a touch of sweetness. Described as having the flavor of pear, white tea, and orange blossom, a glass of this wine chilled is perfect on a spring day.
- 1 sheet nori seaweed
- 1 large cucumber, thinly sliced with a mandolin
- Toasted sesame seeds
- ½ ripe avocado, sliced into thin wedges
- ¼ cup sauerkraut
- Soy sauce for serving
- Place a sheet of nori on a clean, dry cutting board, shiny side facing down facing down and longest edge facing you
- Starting from the top edge, arrange the cucumber slices in overlapping rows on the nori, leaving a one-inch margin of uncovered nori at the bottom. Sprinkle with sesame seeds and chili powder, if using.
- Towards the top of the nori, add avocado slices and sauerkraut in single lines. Don’t make it too bulky.
- Using both hands and starting from the top, roll the sheet over your filling. Just as you’re about to reach the uncovered strip at the end, dip your fingertips in some water. Dab the nori lightly so it’ll stick.
- Eat as a whole, or slices using a sharp chef’s knife. Serve with soy sauce for dipping. Enjoy!
This wine comes from Santa Ynez Valley--a California region that these grapes love best. Porter & Plot is so smooth and refreshing—it’s hard not to have more than one glass! If you’ve never had Grenache Blanc before, it’s usually used in white blends to add weight and texture. But it still offers the aromatic fruit flavor. So, the best of both worlds!
- ½ cup toasted fideo
- 1 oz. chicken stock
- 1 oz. white wine
- 1 tsp. sofrito
- ½ tsp. chopped garlic
- 15-17 Manila clams
- ½ lemon (for squeezing)
- 1 tbsp. saffron aioli
- 1 oz. cooked longanisa
- 1 tsp. dill, chopped
- 1 tsp. cilantro, chopped
- 1 tsp. parsley, chopped
- In an eight-inch, flat-bottomed, ovenproof pan, add fideo, chicken stock, white wine, sofrito, and chopped garlic. Bring to a simmer, and cook for about six minutes.
- Place clams in fideo with shell facing up. Cook until clams open up and release their liquid.
- Once clams are fully cooked, garnish with lemon juice, saffron aioli., cooked longanisa, dill, cilantro, and parsley
Torrontes, Argentina’s signature white grape, is everything you look for in a white wine. It’s crisp, dry, and a refreshing tropical aroma. Club W’s Chief Wine Officer, Brian Smith, crafted this bottle himself in the first winery he ever worked in which sits on La Rioja in Northern Spain. It’s the perfect bottle to open while relaxing on the weekend!
- 1 lb. beets, washed and stems trimmed
- 2 oz. fresh goat cheese
- 2 tbsp. mustard vinaigrette (ingredients listed below)
- ¼ cup pistachios, shelled and toasted
For mustard vinaigrette:
- 1 tbsp. white wine vinegar
- 3 tbsp. olive oil
- 1 tbsp. whole grain mustard
- 1 clove garlic, minced
- Kosher salt and pepper to taste
- Drizzle beets with olive oil and salt. Bake at 425F for 40-50 minutes (depending on size)
- While the beets are cooking, make the vinaigrette by combining all the ingredients in a small container and shaking.
- When the beets are done, let them cool before peeling off their skins (wear gloves if using red beets, as they stain.)
- Add the rest of the ingredients on a plate, and drizzle with the vinaigrette.
For membership and $13 off your first bottle, use my code “mollysims” at Club W!
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.