Spring Drinking
HOPEFULLY
by the time this article is published the sun will be
shining and Jack Frost will have been put to bed for another
year. Spring has finally sprung in New England and it’s time
for a little “spring drinking”. Our clients’ palates are
changing once again from mostly heavy and full-bodied beers,
wines and cocktails to ward off the winter’s chill to
lighter and more refreshing styles of drinks.
Too often wines
featured in restaurants and retail stores are a little slow
in keeping up with clients’ tastes. This is not to say that
Cabernet is dead during the months of May through August,
but there is certainly a trend of the big wines’ sales
slowing down during this time. And for good reason, too. The
warmth of great stick-to-your-ribs comfort food that lets
you temporarily forget winter will make you feel like you’re
the stew in the crock pot in the middle of summer. The
solution is to restock your list with more of the bright,
crisp and the occasional aromatic wines.
One of the most
well known of these is Sauvignon Blanc. Marked by its bright
citrus, grassy and mineral notes, it is a versatile wine
that can be used all year around. The bright fruit-forward
styles from New Zealand and South Africa, and the crisp
minerality of Sancerre and its neighbors are especially
excellent for the warmer months. Add some oak-influenced
styles from California to balance the richer favors with
fish in the winter.
One of my most
beloved lesser-known grapes is Gruner Veltliner, mainly
planted in Austria. It can come in a few different styles.
One is crisp with citrus, much like a Sancerre, usually
topped off with a strong white pepper note. Another is a
much rounder style that may or may not be aged in Acacia
wood. Finally, the dessert styles are well worth noting as
well. Similar to perhaps a Riesling in style, the white
pepper quality is an excellent twist. The finest regions for
Gruner in Austria are Wachau, Kamptal and
Kremstal.
Another great
white grape that must be mentioned is Riesling. Both
unfortunately and fortunately many of our clients mistakenly
believe that all Riesling is sweet. Unfortunately, because
it means they miss out on some fantastic wines. Fortunately,
because the law of supply and demand then results in one of
the great wines of the world being available without its
insane cost. Bordeaux 2OO5 anyone? But I digress. The wine
world has many different exceptional offerings of some
selective Riesling that is off- or bone-dry. From Austria,
Australia, Canada, France, Luxembourg, and the US, the grape
known for being one of the longest-lived, works with quite a
large number of foods and clients.
It wouldn’t be
fair to write an article on summer offerings without talking
about a red, or at least a reddish, wine. Bracing for
laugher the next time I enter my gym, I will admit it: I
really like Roses. Refreshing and fulfilling, top Roses are
serious wine. Some of my favorites are made from saignees of
the top wine of the estate. Quality, affordable and
refreshing, what more do you want for summer
drinking?
Beer is another
area of the libation menu that should be looked at. Too
often the beer list is the same if it is January or July. As
much as I enjoy a good Stout, Guinness is not my first
choice when looking for a cold one in August. Hefeweizen is
my perfect beer for the summer. Crisp and complex, wheat
beer was made for summer without tasting like you’re making
love in a canoe (“mating” close to water). What I’m about to
say next might be blasphemy to some beer drinkers, but a
good Shandy is just delicious. There are a few different
interpretations; the most satisfying I’ve found is lager
with ginger ale. Or, if your clients are feeling
adventurous, use ginger beer instead.
Finally, the
cocktail offerings should vary with the seasons. Take
advantage of the seasonal fruits. There are a multitude of
purees and fresh juices to make a myriad of cocktails for
any palate. Turn your employees’ creativity loose on the
infinite possibilities. Who knows, it might be the next
Cosmo. Enjoy the fruits of the season and remember, the only
thing more fun than spring drinking is summer drinking. ‘Tis
the season of barbeques, picnics and patio dining – enough
said.
