Wines from Martin Wine Cellar. Photo by Collin Richie
March brings us warmer weather, an uptick in seafood consumption because of Lent, patio dining and planning for the Easter menu. To prepare for the seasonal shift, we turned to Martin Wine Cellar manager Jim Wallace for wine suggestions. The overall theme here is accessibility and value. The wines chosen are complex, but easy on the palate. They’re food-friendly and will appeal to a wide range of preferences, pairing nicely with springtime eats.
Perrin et Fils
Cotes du Rhone Villages
2011 • $13
This medium-bodied red has plenty of acidity and spice to stand up to grilled fare and heavier proteins. It’s got great structure and a smooth finish. “I really do think it’s hard to find a better value than this in the store,” Wallace says. “Not only is the wine exceptionally made, it pairs well with every imaginable holiday fare.”
Pair it with: grilled lamb chops; flank steak pinwheels
Lioco
Chardonnay
Sonoma County
2013 • $19
This wine is a tidy blend of old and new world styles of winemaking, Wallace says. Like the Simmonet Febvre, it’s subtler than an oaky American chardonnay. Look for notes of grapefruit and lemon peel. It’s medium bodied and has a creamy finish.
Pair it with: shrimp and grits; stuffed chicken breast
