With spring well and truly underway, sunlight has finally begun to burst through the clouds giving us a reason to buy that new pair of shades, and fill our glasses with wine that matches the season.
Enjoying al fresco drinks is one of the best things about spring, but preparation is key. Make sure you remember to bring a corkscrew or a screwcap bottle, and to bring along some ‘safe’ wine glasses.
The best choice for the park are those from Govino or the Riedel ‘O’ range, as they not only offer you a tulip shaped vessel which will funnel the aroma to your nose, but do so without the added risk of breaking the stem, as on a traditional glass. Finally, just add some cool packs – I usually wrap my wine cool packs in tea towels or freezer bags for protection against condensation, and then you’re ready to go!
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When it comes to your choice of wine, I recommend leaving the Grand Cru Burgundy and First Growth to enjoy inside. Instead, I tend to lean towards more aromatic and robust wines from the warmer regions of Europe when I’m out and about. If you’re drinking alfresco, you might face a light wind or other challenges that can overpower a more subtle wine-bouquet; like freshly cut grass, blossoming plants or smoke from a barbecue so you need a more full flavoured wine to counter this such as a dry Muskat from Alsace, or Sauvignon Blanc from Alto-Adige in Italy for the whites. And if you prefer red, Southern Rhone/Provencal reds like Bandol or fragrant and juicy reds from Galicia.
In terms of pairing with food at this time of year, if we think about the traditional ingredients of spring-awakening, like fennel, asparagus, artichoke, and olive oil, we find foods which are often regarded as difficult to match because of their bitterness. By contrast, many contemporary chefs like Anne-Sophie Pic, our multi-Michelin starred chef at Ten Trinity Square, suggests bitterness is actually great at carrying and enhancing flavours. To match with the bitter and peppery tendency associated with the season, (the robust, aromatic) lighter reds and fragrant white wines. I suggest selecting northern Portugease whites made from Alvarinho or Loureiro and Dry Hungarian Hárslevelű. For reds, fresh Rosso di Toscana or peppery and mineral Fleurie from Beaujolais.
Jan Konetzki is wine director at Ten Trinity Square Private Club and was recently named sommelier of the year by Wine List Confidential
