What better a way to perk up your palate this season than by incorporating new styles of wine to help enhance the flavours of spring at your table!

Spring is synonymous with lighter fare, bright bursts of colour and farm-fresh flavours that need wines as equally refreshing! We’ve rounded up a few popular produce picks and wine pairings for you to try.

	Artichokes are in their prime this time of year, but due to the slight occurrence of a natural chemical called cynarine (which helps with digestion). Enjoying artichokes with wine reveals an element of acidity – so try pairing them with a slightly sweeter Riesling or blended white to balance.
	Basil (like many herbs), is commonly used in salads, tossed into pasta, chopped as a garnish for grilled fish and chicken or added to marinades. Basil is rich in volatile oils and contains valuable flavonoids – pairing exceptionally well with the light fruity flavour you’ll find in a rosé.
	Asparagus is another vegetable available in abundance during spring and difficult to pair with wine. This is due to certain sulphurous compounds within asparagus that increase grassy aromas. Wines that work best are those with good balanced acidity, such as a Sauvignon Blanc, Chenin Blanc – or even Riesling.

With such an abundance of fresh food available in stores… and plenty more to come – we’ve found an exceptional suggested wine for this edition of matchmaker.

May’s Match:
Domaine de Sancet 2010 Cotes de Gascogne Blanc

From France, enjoy this well-priced white and its full, fruity flavours. Taste a hint of citrus that balances it out and makes it a great accompaniment for impromptu gatherings where casual crudités
are served. Go ahead and taste the difference for yourself and pick this dazzling duo of wines at any local BC Liquor Store today!