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On Stands Now!
On Stands Now!

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Three wine choices for springtime’s warmer evenings

  • By Maggie Heyn Richardson

April in Louisiana was designed for eating and drinking. A wide variety of fresh-picked produce is bursting from local farms, spring fever is in the air, and balmy evenings scream for outdoor entertaining. It’s the perfect time to add a few new wines to your warm-weather repertoire.

For advice, we turned to Brett Foster, the beer, wine and spirits department head at Rouses Market at Long Farm on Airline Highway. These wines deliver good value and pair well with local flavors. They’ll help your spring menus shine. rouses.com

VILLA MARIA
Sauvignon Blanc
Marlborough
New Zealand
2017
$14

Chardonnay may still be the No. 1-selling white in America, but you can’t beat sauvignon blanc’s broad pair-ability. This New Zealand bottle’s light body and juicy flavor make it a springtime winner, Foster says. “New Zealand is well known for their sauvignon blancs, and Villa Maria showcases why,” he says. “With the bright aromas of fresh citrus and melon, and the crisp, clean finish, it’s no wonder why it makes the list for the start of spring.”

Pair it with: Crab cakes, Boursin-stuffed chicken breasts and grilled lobster.

ELOUAN
Rosé
Oregon
2016
$19

Rosés have gained popularity over the past several years, and this spring will be no different. Look for aromas of raspberry and strawberry on the nose of the Elouan, and dried apricot on the palate. “The brightly acidic finish will be the refresher you need for the Louisiana springtime,” Foster says.

Pair it with: Shrimp spring rolls, barbecued chicken and poached salmon with lemon butter.

MUDHOUSE
Pinot Noir
Central Otago
New Zealand
2015
$15

Warm weather or not, plenty of wine drinkers have no plans to give up their reds when it’s hot out. Fair enough. But why not recalibrate with a medium-bodied red that plays nicely with spring and summer foods? This New Zealand pinot, produced in the Central Otago region of New Zealand’s South Island, delivers a smooth palate, long finish and plenty of acidity to stand up to bold flavors. “Cherry and herb notes complement each other well in this balanced pinot noir,” Foster says.

Pair it with: Grilled sirloin and pork belly burgers, roasted duck breast with apricot chutney and lamb with Moroccan spices.

This article was originally published in the April 2018 issue of 225 Magazine.


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