Spring Dinner
These dishes are uncomplicated to make, plus pretty pastel colours channel the season for added effect. Many of the dishes are flexible, so you can customize to your preferences—flexitarian, kosher, plant-based and vegan—this menu aims to please everyone.
Bread & Butter with Pomegranate, Pickled Radishes & Onions
A light, fresh red wine like Hob Nob Pinot Noir Pays D’Oc will grapple with the zesty pickled radish and tart pomegranate notes in this appetizer.
Silken Asparagus Soup
Avoid an asparagus and wine clash; choose a citrusy, herbal, unoaked white like this Riverlore Sauvignon Blanc Marlborough. Or try a Grüner Veltliner or Pinot Grigio.
Artichoke & Basil Risotto
Artichokes in creamy risotto will pair with wine, despite their reputation. Opt for the tart fruit, good acidity and flinty minerality of Fazi Battaglia Titulus Verdicchio dei Castelli di Jesi DOC.
Whole-Citrus Candied Ham
Relish the interplay between salty-sweet ham and the summer red-fruit freshness of a rosé wine like Caves d’Esclans Whispering Angel Rosé.
Saffron-Coconut Macaroons
Grace these light, airy bites of coconutty nirvana with an exquisitely balanced late-harvest or dessert wine like this Summer Late Harvest Riesling.
