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Get to know: Spring Favourites Mixed Case

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The warmer the weather, the more we look for refreshment in our drinks so we’ve chosen a selection of wines we’re looking forward to enjoying this season which reflect the freshness of spring, the thought of adventures to come, as well as offering a little excitement for your palate.

These range from some fresh juicy Gamay to Austrian Gruner and are great to pair with spring salads and lamb – and if we’re really lucky with the weather, even the BBQ in the garden…

Kate Says

“Whether you’re stocking up for an Easter weekend away or planning a big feast, this mega selection of bright and fresh super sippers provides the juicy flavours to suit the season.”

What’s inside?

Funkstille Gruner Veltliner, 12.5%, Austria

The time is right to really get into Gruner. As an introduction to the grape variety, this is just about perfect. It’s bright and juicy and effortless to enjoy. The nose has aromas of ripe pear and fresh citrus flavours with subtle exotic hints. On the palate it’s nicely textured with flavours of melon and grapefruit leading to a refreshing, zippy finish. 

If you’re thinking of cooking some grilled fish like this Barbecued bream with spring onions, lemon & chilli recipe on BBC food, this Gruner would be a great pairing.

Domaine des Herbauges, Muscadet Cotes de grandlieu Sur Lie “La Roche Blanche”, 12%, France

Muscadet is one of our go-to dry whites. We love introducing people to this charming wine. “La Roche Blanche” is a lovely example with beautiful minerality, honey and grapefruit notes on the nose. The palate is round with orange pith and lemony acidity giving freshness and leading to a light crisp finish with some crystaline minerality and reasonable length. This is for those that like it very dry and is a perfect match with Moules Frites with a zesty side salad or how about with crispy cod and garlic butter.

Waterkloof, Circumstance Cape Coral Mourvedre Rose, 14%, South Africa

The extra warmth in the sunshine has us reaching for the rose too. This delightfully pale, dry rosé is another terrific wine from the team at Waterkloof in South Africa. It uses the Mourvedre grape which is a real star for them and here they’ve made it into a really elegant, dry wine that shows delicate aromas of pomegranates and raspberries with a little flintiness. There’s finesse on the palate with flavours of soft red fruits, a gentle silky texture and a lingering fresh acidity on the finish.

This is a versatile wine to pair with, so you could enjoy a glass with seared salmon or just as easily a slice of easter ham.

Uva non Grata, Gamay, 12.5%, France

If you’d prefer a red to pair with your ham, this wine is one to go for. One look at the label and you know this French wine isn’t beholden to tradition. This is gorgeous Gamay at its best. Bouncy, crunchy Gamay. This grape is really having a moment as more people discover what a no-fuss, irresistible fruit bomb it can be, packed with amazing primary fruit aromas, delicious soft red berry flavours, juicy acidity and soft tannins. Ideal for pairing with that salty meat. 

Amie Rouge Carignan, 12.5%, France

The latest vintage of this favourite from last year is lighter in body, and lower alcohol, but still full of easy charm. It’s a well-rounded and elegant red wine produced in the Languedoc, south of France. Made from 100% Carignan, from vines that are over 30-years-old, it’s only 12.5% but boy does it have some serious flavour. Absolutely bursting with blackberry, blackcurrants, red fruits, a beautiful jammy feel throughout, and an elegant, soft finish.

You could enjoy this with veggie sausages and lentils or if you’re going for a vegan centrepiece easter dish like this incredible looking beetroot and red onion tarte tatin

Palacio del Camino Real, Rioja Reserva, 14%, Spain

This is a proper crowd pleaser, and a perfect pairing for Spring Lamb – this has ripe fruit accompanied by complex spicy and balsamic notes with a slight touch of vanilla. Nicely balanced on the palate with well integrated tannins. This has enough weight to balance out the melt-in-your-mouth braised lamb with a rich sauce.