While winter calls for warming red wines and summer’s heat is best cooled by a chilly glass of white, the spring months offer the opportunity to serve your guests a wider variety. Mariya Kovacheva, sommelier at Palm Beach’s Café Boulud, shares her picks for the bottles to bring out this season.
If you like sparkling…
Rosé champagne can be an aperitif or it can be paired with vegetables, seafood and light meats.
If you like white…
Arinto wines from Bucelas, Portugal, are terrific with different types of shellfish.
If you like red…
Reds from Sicily, like Nerello Mascalese or Frappato-Nero D’Avola blends, are great with grilled fish or pasta.
