Sauvignon Blanc and Sauvignon blends
There is much more variety than ever before and great quality Sauvignon Blanc. Try some from South Africa if you’re not familiar with them. And revisit white Bordeaux and other Sauvignon-Semillon blends.
Best food pairings: goats’ cheese, asparagus, grilled fish and other seafood, dishes flavoured with coriander and dill
Grüner is back and is less demanding than Riesling, more sophisticated than Pinot Grigio. Drink young.
Best food pairings: Light Asian flavours e.g. Asian accented salads and noodle dishes, Vietnamese spring rolls
A fashionable option, Spain’s white, which comes from Galicia in the North West of the country. Well known as a great wine to go with fish and seafood,
Best food pairings: shellfish, light fish dishes, spring and summer soups e.g. gazpacho, tomato salads
Unoaked or lightly oaked Chardonnays
The rich buttery flavors of oaked Chardonnay can overwhelm delicate vegetables and seafood. If you’re a Chardonnay drinker, time to change from oaked to unoaked to accent Spring food.
Best food pairings: oysters and other seafood, poached chicken, creamy sauces, fish and vegetable terrines, sushi
A great Dry Riesling is crisp, with fresh flavors that make it perfect for spring sipping. The most common are German, but there are some good ones from Australia. Stick to younger wines.
Best food pairings: Smoked fish especially smoked salmon, crab, trout, smoked chicken, salads,Cantonese and lightly spiced south-east Asian food
These are vibrant elegant whites that deserve a place in your cellar.
Best food pairings: antipasti, light seafood pastas and risottos, fresh tomato-based pasta sauces
Italy's charming sparkling wine is softer and more rounded than Champagne. It is amazing with fresh summer fruits such as peaches and raspberries.
Best food pairings: A perfect spring aperitif or to sip with panettone
At this time of year try the lighter style Rose from Provence and elsewhere in the South of France, or from the Rioja and Navarra regions of Spain.
Best food pairings: Provençal-style dishes such as salad Niçoise and aioli (vegetables with a garlic mayonnaise), grilled tuna
Light Loire reds
Loire reds which are mostly made up of the Cabernet Franc grape and are light and fragrant, perfect served cool. Examples are Chinon, Bourgeuil and Saumur-Champigny.
Best food pairings:
Seared salmon and tuna, grilled chicken, goats' cheese
Young Pinot Noir
These are bright, intense, with raspberry fruit aromas and flavors. The most reliable place to find it currently is in the Marlborough region of New Zealand. Chile, California and Oregon have some soft, fruity Pinots too.
Seared duck breasts, salads that include fresh or dried red berries or pomegranate seeds, seared salmon or tuna.