Easy late-spring sippers to pair with fresh ingredients

May is a great month for getting creative with the bounty of late-spring ingredients emerging from local farms and waters. And meals made from those bright and flavorful raw materials need fitting wines.

For help this month, we turned to Matherne’s Supermarket General Manager Bill Hounshell, who oversees operations at Matherne’s full-service store on Third Street downtown. Hounshell managed Matherne’s Highland Road store for the past 21 years until the building was recently sold. He was instrumental in creating a respected wine program at Matherne’s on Highland. Inventory exploded during his tenure, as did interest in wine among customers, many of whom attended monthly wine dinners formerly held in the store’s tasting room.

Hounshell plans to continue turning patrons on to both new and tested wines from his downtown post, including these three great sippers.

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Segura Viudas
Brut Reserva
Cava
Spain
$9

The Spanish sparkling wine cava is perfect for Louisiana’s climate, and it pairs well with a wide range of foods. “This non-vintage cava is good enough to drink by itself, while still inexpensive enough for springtime brunch mimosas,” Hounshell says. “It’s made in the Metodo Tradicional, the Spanish term for Methode Champenoise, the original method of making Champagne in France.”

Pair with: Seafood nachos, coconut shrimp or ham and cheese frittatas

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Marietta
Old Vine Red, Lot #61
California
$14

This tasty and affordable medium-bodied red blend is an Old World-style wine with pronounced zinfandel notes. It’s got nice spice and earthiness, with a lot of jammy fruit up front. “It stands alone nicely or pairs well with any foods you would typically serve with a medium- to heavy-bodied red,” Hounshell says.

Pair with: Gourmet burgers, homemade pizza or balsamic-glazed barbecued ribs

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J. Lohr
Riverstone Arroyo Seco
Chardonnay
Monterey • 2014
$11

Hounshell calls this medium-bodied white a personal family favorite and a crowd-pleaser. Look for notes of apple, strawberries and stone fruit with additional notes of toast and spice. There’s good acidity and an elegant buttery finish.

Pair with: Classic roast chicken, grilled pork loin medallions over cheese grits or artichoke-and-spinach-stuffed Portobello mushrooms