What to drink this spring

As the spring season begins and the weather warms, lighter and brighter wines are typically sought after. A few wine styles in particular find themselves at the forefront of quenching a wine lover's spring thirst.

Orange wine

This wine is made by leaving white grapes (skins and seeds) in contact with the pressed juice for a longer period during fermentation. The resulting color can range from pale amber to deep blood orange. The wines tend to be light but have a more rustic and longer finish.

Sauvignon blanc

This white is always popular, appealing to both seasoned wine lovers and younger consumers. Sancerre Sauvignon Blanc in particular sees a large uptick in consumption during the spring, however, Loire Valley Sauvignon Blanc has mass appeal while not necessitating the larger price point associated with Sancerre.

Chillable reds

These wines are lighter bodied higher acid focused wines that drink very well when given a slight reduction in temperature. Pinot noir, Gamay, Grenache, and Pais are great reds to be chilled and enjoyed during the warmer spring months. They lend themselves to a wide array of dishes, especially those incorporating fresh fruit.

Other things to think about when choosing a wine this spring:

Two topics of note (maybe not for the spring in particular, but trends we see here at the restaurant - a good portion of our wine list does utilize organic and sustainably grown wines from around the world)

Sustainable viticulture 
The focus of sustainable viticulture is to ensure minimal impact on the environment in the wine growing and wine making processes. Wine makers have begun to use cover crops (such as grasses and legumes to minimize erosion), water conservation techniques (like capturing rainwater runoff from roofs and drip water irrigation) and upgrading insulation and windows at the wineries to minimize energy consumption.

Organic wine
A growing consumer demand for organic wines has led to wineries and winemakers to respond via implementing organic growing techniques. Vineyards utilizing organic practices have begun by substituting or eliminating synthetic pesticides and herbicides for natural alternatives. Examples of this include horticultural oils and plant based extracts to combat unwanted pests and infections commonly found in grape farming. This also promotes biodiversity by allowing native species to thrive and aid in eliminating pests and diseases from the vineyards; giving the farmers another set of resources from which to draw from.