The long-awaited beautiful season has finally arrived! Nature awakens and blooms around us, offering us a variety of colors and scents. The days are brighter, sunnier and longer, temperatures rise and the snow in the mountains begins to melt.
You want to be outdoors, on the terraces, in the gardens, or take long walks in nature to enjoy the warmth of the sun. Any excuse is good for an aperitif, a lunch, a barbecue, or a picnic. And, of course, the right spring wine cannot be missing, to pair with lighter, less heavy meals, which require pairings with young, floral, fruity, mineral and savory wines, to make a toast to the long-awaited spring in company.
Who better to pair with spring dishes than Lugana Franzosi wine. On the nose its aroma is floral and fruity of white pulp fruit, white peach, green apple and floral notes of peach and acacia dominate. In the mouth it has a greater structure, with a lively acidity, fruity, elegant, savoury and saline touch. Also worth trying as an aperitif, it goes excellently with baked, grilled or boiled fish dishes, and in particular in preparations based on lake fish, such as trout, perch and whitefish.
When looking for a versatile wine in pairings, Valtènesi Chiaretto is always the right answer. It is obtained with the best selected grapes of Groppello, Marzemino, Barbera and Sangiovese, harvested by hand early in the morning and vinified in white by separating the must from the skins to obtain the pale pink color reminiscent of rose petals. On the nose it presents a range of floral and fruity nuances in which sensations of rose, wild strawberry, cherry and hints of pomegranate stand out. The taste is velvety, fruity, with its notes of raspberry, savoury and mineral in the finish. It is a versatile wine, perfect with fish and white meats, fried fish and vegetables, delicate cured meats and tasty salads, Neapolitan pizza, spicy and oriental dishes.
Spring is also in perfect harmony with sparkling wines: the Lugana Brut Metodo Classico is sensational, with notes of white fruit, yeasts and a creamy perlage. The taste is fresh, soft, with a savoury finish, to be combined with first courses based on fish, shellfish, raw, smoked, grilled or steamed fish, to try with eggs and asparagus.
The red wines, aged in steel, cannot be missing, which pair well with grilled meats, the renowned Bresciano spit, cheeses and cured meats. An excellent ambassador is the Groppello wine, with its delicate bouquet of small berries, currants, blackberries and cherries, and its medium, savory, mild body.
Another important reference among reds is the Rebo wine: fruity and soft, with hints of berries and red fruits, on the palate it is full-bodied, velvety, balanced and harmonious, with a persistent finish.
All we have to do is raise our glasses and toast: welcome Spring!
