The City Magazine Since 1975

Veggin' Out

Veggin' Out
March 2015
As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

Under $25
Grüner Veltliner Weingut Bernhard Ott “Am Berg,” Wagram, Austria, 2013

“The savory green tones of this crisp white enhance the flavors of spring, including fava beans and peas. Aromas of lemongrass and green herbs (think parsley, chive, and basil) brighten through the palate, making this a good pairing with spinach or kale salad tossed in lemon vinaigrette.” Available at Avondale Wine & Cheese, $22

Under $50
Massican Sauvignon Blanc, Napa Valley, California, 2013

“While winemaker Dan Petroski’s New World tributes to ribolla gialla and tocai Friulano have received plenty of buzz, it’s this pick’s beautifully balanced combination of fragrant herbs, lemon pith, and salinity that wakes me from the doldrums of winter. Serve it with cynarin-rich asparagus.” Available at goat.sheep.cow, $30

$50 and up
Nathalie Falmet Brut Nature “Blanc de Noirs,” NV, Champagne, France

“Clean and bubbly Champagne is the ideal counterpart to any dish with herbaceous components. This one offers a bouquet of lime zest, sea salt, and spring flowers to permeate the nose and palate. It’s snappy and vivacious, perfect for opening on a spring day after a trip to the farmers market.” Available at Kiawah Wine & Spirits, $70