Herbs: A Kitchen’s Transition into Spring
The days are getting warmer and longer as we transition into spring. With these changes come a host of subtle shifts in the kitchen as well. Hearty stews and braised roasts with root vegetables are making way for lighter dishes that capitalize on the birth of a new season. Our wines are getting lighter and fresher to keep in step with the dishes on the table. Fresh herbs step to the fore.
Just as there are recommended rules to follow in food and wine pairing, herbs and wine have powerful interactions and can clash with or complement each other. Certain herbs pair best with white wines. Cilantro, chives, and marjoram, with their intense “green” flavors, come alive with high acid whites like Sauvignon Blanc and Australian Semillon. Cumin, dill, and coriander complement Chardonnay.
Hearty herbs like thyme, sage, rosemary and tarragon can work well with light spring wines, but their flavors change. For example, sage, which brings out rich, heady lilac notes in Sangiovese and Zinfandel turns all citrusy with crisp whites. Rosemary, which highlights the cedar notes in Cabernet Sauvignon, loses its resinous character and simply tastes of sweet herb when paired with Sauvignon Blanc. Thyme, which always adds a woodsy and rustic flavor when paired with red wines becomes incredibly delicate and perfumed when matched with light whites. Tarragon adds earthy, spice-y notes to red wines but morphs into sweet licorice with white… |
