Tipping’s Tipples: Spring out and buy these seasonal superstars

Spring has sprung according to my calendar. This means it’s time to replenish the wine rack with some top tipples to see you through till summer.

Sunny days in the garden

Let’s hope there are plenty of opportunities to catch a few rays in the garden this spring

The Wine Society’s own label Australian Chardonnay 2016 hails from the cool, by Oz standards, Adelaide region and is made by Wirra Wirra. Fresh and dry, it has classic Chardonnay flavours of green apple and citrus. File under ‘reasonably priced quaffer for any day of the week’.

And keeping that part of Australia in mind, Waitrose has Rolf Binder Highness Riesling 2015 from the Eden Valley region. This is a subtle and clean tasting wine, with lime, minerals, white flowers and a well-balanced acidity.

With roast lamb

If roast lamb is on the menu over Easter then pair it with an affordable claret, Château Brassac 2014. It’s mainly Merlot but with a little Cabernet Sauvignon and Cabernet Franc for good measure. It isn’t too heavy on alcohol and has a nice freshness, with flavours of raspberries and notes of cassis.

Alternatively that roast lamb will pair very nicely with a super smooth merlot from the sunny sud de France, Abbotts & Delaunay ‘Les Fruits Sauvages’ Merlot 2015. This shows fruit forward flavours of cherry and raspberry with some vanilla and spices.

Asparagus time

I love asparagus, especially when it’s locally grown and cut that day but do be aware that not all wines pair well with ‘sparrowgrass’. You would be wise to avoid anything too heavy or oaked.

Villa Maria Reserve Sauvignon Blanc 2016, from the Wairau Valley in New Zealand is perfect for the job. It’s not cheap but it is absolutely packed with intense flavours of passion fruit, lime, peach and elderflower. Just the qualities need to match up to the asparagus.

Or head to Sicily and Tenuta Rapitalà Grillo 2015. The Sicilians use the Grillo grape for Marsala production but it makes terrific table wines too that should match well with the asapargus. This one is bone dry and crisp with lots of minerality, stonefruit, citrus flavours and just a lick of honey.