Cheers May 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 28 of 51 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

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