Because of the winter weather that has passed us by and the promise of warmer, brighter days ahead, you may be looking for something lighter and crisper to drink during the spring and summer.
The change of the seasons is the ideal time to experiment with different types of wine – and maybe even discover your new favorite!
Listed here are five of our favorite kinds for al fresco eating, back porch relaxing, and anything else this spring has in store for you. Enjoy! Look at what we’ve got here.
Tempranillo is the first of them.
Despite red wine is frequently favoured during the winter months, there are several varieties that are suitable for drinking throughout the spring and summer months as well! One of the greatest spring red wines is Tempranillo, which has a fresh, fruity taste that becomes savory with age.
It is also one of the most popular summer red wines. Cherry, dried fig, cedar, tobacco, and dill are among the flavors found in this Spanish wine, which makes it an excellent option for spring nights when temperatures are a little colder.
While Tempranillo is most well-known for its excellent match with red meat and ham, it is also fantastic when served with pasta, roasted vegetables, and other dishes as well.
Torrontés is the second option.
Are you looking to give your wine collection a cosmopolitan flair? It is highly recommended that you try Torrontés! In this fragrant white wine from Argentina, you’ll find scents of delicate rose petals, as well as tastes of lemon zest and white peaches, among other things.
Serve it cold for the finest flavor, and it goes well with spicy meals like coconut curry, as well as light-colored meats like fowl or fish.
Wine Collections Can Be Expanded Cellaraiders can assist you in Spring.
In order to be ready for the warm, relaxed evenings ahead, spring is an excellent time to stock your cellar with a few new bottles of wine. Get in touch with Cellaraiders now to learn more about the greatest spring wines.
Wines from the Chablis region
When it comes to Chardonnay, oaky, buttery types are ideally suited to the cooler temperatures of the autumn and winter seasons.
Alternatively, unoaked bottles like as Chablis have a bright, refreshing flavor that is particularly appropriate for the springtime season.
The strong acidity of this white wine, which results in a lengthy, tingling aftertaste, is perhaps one of its greatest attributes. Additionally, it is helpful as a palate cleanser as a result of this.
Chablis is a fantastic wine to use with springtime cuisine such as chicken dishes or fish. A little inspiration would be nice. Pair this Chardonnay with clam chowder or lighter meats with delicate, creamy sauces to get the most out of this wine varietal.
4) Grenache Rosé (Grenache Rosado)
On a spring day, Grenache is a fantastic choice if you’re seeking for something fruity to drink. Its ruby-red colour conjures up images of bright, sunny days, and its taste profile, which includes notes of juicy strawberries, oranges, and hibiscus, is light and refreshing.
Given the low acidity of this rosé, it’s best served chilled to keep the citrus flavor from becoming overpowering.
Grenache is a wine that matches well with fragrant spices, making it a fantastic choice to serve with Moroccan, Indian, or Middle Eastern cuisines.
5. Franciacorta (also known as Franciacorta di San Gimignano).
Sparkling wine is an excellent option for springtime because of its crisp acidity, clear tastes, and delightful sparkle.
While Champagne is the most popular sparkling wine, there are a variety of other wonderful sparkling wines to try that are as delicious.
Examples include Franciacorta, which is an Italian variety from the Lombardi area that has the same crisp and sparkling character as its French cousin.
Its delicate, flowery flavors are accented by touches of citrus and white fruit in this Italian sparkling wine. Pair it with rotisserie chicken, smoked salmon, and green veggies such as asparagus and artichokes, and you’ll be in heaven!
WINE FAQs
What is the best way to preserve wine?
When it comes to preserving an opened but unfinished bottle of wine, what is the most effective method? “Pour some more!” we like to say. This is not always possible, of course. You can keep the leftover wine from an open bottle using a variety of ways and tools, but which option is the most effective?
The Reason Wine Goes Bad
Before we can consider wine preservation solutions, we must first understand what causes wine to rot in the first place. There are two key factors that contribute to wine deterioration.
First and foremost, there are the acetic acid bacteria and vinegar. When you first open a bottle of wine, there will be tiny levels of acetic acid bacteria already present in the bottle. Growth is hindered by a lack of oxygen and a stable environment.
The introduction of oxygen into a bottle of wine, on the other hand, will trigger chemical interactions among the acetic acid bacteria, ethanol, and sugar molecules present.
As a result, vinegar is produced. When yeast (ethanol) ferments grape juice, it results in acetous fermentation, which occurs when acetic acid bacteria ferment grape juice with any available sugar in the wine (glucose).
Second, there’s oxygen and acetaldehyde to think about. When wine is exposed to air, a chemical molecule known as acetaldehyde is formed.
On the plus side, acetaldehyde causes a concentration of color and aids in the extraction of delicate aromas and flavors–a touch of nuttiness, possibly notes of baked apples, and sometimes a grassy component.
(This is why decanting a wine helps to bring out the flavors and aromas of the wine.) If the wine is exposed to too much air, however, it will no longer produce fresh fruit or have a robust scent; instead, it will become flat-tasting, with little or no aroma and a dull, copperish tone.
To What Extent Does Wine Go Bad?
The time it takes for a bottle of wine to go bad might range from a single day to more than a month. There isn’t a single answer since it depends on the sort of wine you’re drinking and how it’s kept.
We’ve compiled a list of the most common wine price ranges based on the most basic storage practices: cork in the bottle and bottle in the fridge.
Sparkling wine should be consumed within 1-3 days of purchase.
Sparkling wines may be anticipated to last the least amount of time due to the carbonation that must be maintained in order for them to keep their sparkle. The longer sparkling wine is kept, the less brightness and effervescence will be seen on the following pour.
3-7 days for white wine and rose (light).
Because of the normally greater acidity and, in many cases, the use of stabilizing agents, lighter whites may be kept for an extended period of time in the refrigerator. Over time, you should anticipate the wines to develop oxidized characteristics and lose their strength.
White Wine (Full Bottle) – 3 to 5 Days
Now, it may seem that a full-bodied white would not last as long as a lighter white, but this is due to the fact that they will oxidize at a much faster pace owing to the nature of the process by which they were formed.
Red wine should be consumed between 3-7 days after purchase.
Because of the phenols present in red wine, it may be kept for a somewhat longer period of time without losing its quality. Over the course of a week, red wines will begin to taste more vinegary and will lose their vibrant fruit flavors.
Some wines, on the other hand, need more time to breathe (and hence more oxygen) before they can completely shine, and they typically taste better the following day.
It is quite OK to keep red wine in the refrigerator; just allow it to come back to room temperature (if desired) before serving.
1 to 8 weeks in a fortified wine
Because fortified wines, such as port and sherry, have a high concentration of alcohol and are, for the most part, heavily oxidized, they may be kept for an extended period of time without deteriorating in quality.
It all depends on the sort of fortified wine you use and the way you store it. A lighter, drier sherry such as fino or manzanilla, for example, would almost definitely lose part of its zip within a few days, but a richer oloroso sherry will retain its zip for many weeks after being decanted.
As it turns out, certain wines can be kept for many months. This is where Madeira and Marsala are welcomed.
In the course of making these two fortified wines, the grape must have been heated, resulting in wines with powerful taste profiles and aromas associated with oxidation.
While there are other fortified wines that can be kept for longer periods of time than a few weeks, these two will often keep for the longest.
How Can You Make an Open Bottle Last Longer?
IS IT PREFERABLE TO DRINK BEER OR WINE?
Why Does Aged Wine Taste Better?
Wine must be stored in a regulated, oxygen-free atmosphere in order to be preserved. Once a bottle of wine is opened, a buffet of chemical reactions begins to take place, many of which are capable of causing irreversible harm.
The only thing that can be done is to slow these processes down. Listed below are a few instruments and approaches for extending the shelf life of an open bottle of liquid.
Refrigerator
The simplest option is to just place your wine in the refrigerator once it has been opened. Reduce the temperature of the wine in order to slow down the chemical processes that are taking place. This is true for all types of wine, including white, red, and even fortified. If you want to serve red wines at room temperature, you should take them out about an hour before they are to be served.
Wine Stopper with Vacuum
Despite the fact that vacuum wine stoppers have become the latest craze in wine preservation, we do not endorse them.
While they claim to eliminate oxygen from the bottle, this has the effect of creating a double-edged sword.
The vacuum will produce negative pressure, which will draw diluted gases out of the wine as well as the container in which it is stored.
As a result, some individuals feel that the vacuum effect within the bottle also decreases the aromatics in the wine and that the wine may be harmed rather than protected as a result.
Preserve on a private property
Spraying in a combination of three atmospheric gases (carbon dioxide, nitrogen, and argon) is a straightforward and mostly successful procedure.
Creating a low-oxygen environment within the bottle by replacing the oxygen present with these inert gases, which do not have the same negative consequences as oxygen, would inhibit bacterial growth and delay the fermentation process.
This spray may also be used to preserve other perishable items such as fruits and vegetables, so having a supply on hand is a good thing to do.
A half bottle of wine
We feel that storing open wine in a smaller bottle is the most effective means of preserving it. You should always keep an extra bottle of wine on standby in case you can’t finish the bottle you’re currently drinking.
Pour the leftover contents into this bottle and store it in the refrigerator for longer storage periods.
During this period of time, the wine has already been exposed to air, and the headspace in the bottle has been significantly decreased, delaying the negative processes and increasing the shelf life of your product.
