Tempting Flavors for Sun-Starved Wine Fans

The only thing more tempting than golden chardonnay or grassy Sauvignon Blanc is the fresh seasonal fare to pair with them. These lighter body, lower alcohol and high acidity white wines are inherently food-friendly. Surely, there’s no rule against drinking red wine with a mixed green salad on a spring afternoon, but sun-starved wine fans don’t plan on doing it.

Try a California Reserve Chardonnay with a Gnocchi Carbonara, prepared in a casserole with fresh spinach and pancetta, finished with pecorino and an egg yolk. The chardonnay’s round texture complements the richness of this dish, but the wine has enough acidity to cut the creaminess and stand up to the pork flavors.

Taste Fruit-driven chardonnays with veal scaloppini with lemon and garlic, which complements the citrusy quality of the wine.

Serve pinot Gris with a simple, stock-based risotto primavera to showcase the wine or get pleasure from its match with a Moroccan inspired tuna salad with a roasted tomato-saffron vinaigrette and spring vegetables, such as haricot vert and new potatoes. The bold flavors of the spices (coriander, cumin and turmeric) plus the acidity in the dressing and the sweetness of the roasted tomatoes can all stand up to the minerality of pinot gris

For a Napa Valley Fume Blanc, try grilling chicken and vegetables or a Cassoulet of Baked Cheeses Confit, a blend of Brie, goat, fontina and Camembert topped with a buttery fennel-leek mixture that becomes crispy in the oven.