The Wine You Should Be Drinking This Spring

Who says the perfect spring wine needs to be zippy and white, or popularly pink? After all, it’s a season that’s all about transitions. Flowers don’t just bloom overnight, and our mornings still require a jacket, even if it’s just a light one. We don’t swap our snow boots for flip flops right away either. So why shouldn’t our preference for wine get time to adjust as well?

I’ve never been able to immediately switch from drinking the big, bold reds of winter to the lighter wines often associated with spring. Which is why my go-to wine of the moment is the just-released Mazzoni Rosso di Toscana 2012. A beautiful blend of 78% Sangiovese and 28% Merlot, the wine offers the best of the Old and New worlds. Juicy, with hints of anise and dried herbs, and velvety tannins, it has just enough depth, warmth, and weight to be comforting. But it also embodies the very best aspects of spring in a glass. Its bright red color and abundant aromas of berries and cherries are lively and fresh — a refreshing sensory wake up call from the heavier wines of winter I’ve lately grown accustomed to drinking.

MZI_05An even more important quality I look for in a good transition wine for spring is the ability to pair well with a range of different dishes. This is something you don’t often have to worry about with Italian wines. The cliché is usually true — Italian wines go well with food, perhaps better than any other wines in the world. With lots of acidity and elegant tannins, I’ve found that red wines from Italy are simply made for the table.

Now that the snow has finally melted and eating outside is possible again, I find myself craving all sorts of grilled foods. Over a sunny weekend earlier this month, I cleaned off the grill with a strong craving for steak. I threw on a few in-season vegetables, and uncorked the Mazzoni Rosso di Toscana 2012. Before long, I had a meal that rivaled one I enjoyed in Tuscany last year, with a wine that was the perfect companion. And don’t forget about classic comfort Italian dishes. The next evening, I finished the wine with a plate of homemade spaghetti and meatballs, wishing for another glass as soon as it was gone.

This spring, don’t be so quick to rush into drinking wines better suited for summer. Enjoy the newest vintage of Mazzoni’s Rosso di Toscana — both now and through the end of the year.

Shelby VittekShelby Vittek is an award-winning food, wine, and travel writer, and a current contributor at Terroirist.com. She provides accessible, approachable wine reviews for Live Like An Italian.

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