www.cheersonline.com
29
May 2016 •
W
hen springtime fi nally arrives, thoughts turn to fresh produce from market
stalls, mild sunshine-fi lled days and a return to lighter, brighter fl avors. The
best wines for this time of year sidle up to spring dishes and preparation
methods—think peas and artichokes, sauteing and searing—without clunky tannins,
too much oak or high ABV.
"Spring fl avors are generally less bold and require a wine that has subtlety, some
acidity and complexity," says Maeve Pesquera, national wine director for the 66
locations of Fleming's Prime Steakhouse & Wine Bar. "A lighter style with light or
moderately intense fl avors, tannins or oak, is best to make the freshness of produce
shine." Fleming's restaurants offer 100 wines by the glass or bottle.
The chain's Bloomsdale Salad ($11.50) with spinach, red onion, spiced bacon,
sliced almonds and fresh blueberries, pairs nicely with the bright fl avors and white
Wine pairings that
make seasonal
ingredients sing
By Kelly Magyarics
Q