Spring has sprung, and local provisions are popping up. The weather has turned to its warmer season, which means the grape vines are awakening from their winter sleep and the first waves of fresh spring produce are hitting the markets and making their way to the tables of local restaurants.
It also means Alaskan wild salmon season will soon be upon us, and we may as well remove the grill cover for good and get the ribs and pork steaks rubbed and ready. For an extra-special seasonal treat, it’s time to forage local forests and river bottoms for wild morels and fiddlehead ferns. Last weekend I did just that with much luck—the morels were popping everywhere.
The warm weather and sunshine lend themselves to drinks on the deck. Pour yourself a glass of crisp white, rose or something fizzy and refreshing. Fragrant white wines like Austrian Grüner Veltliner, with its spicy notes, crisp acidity and flinty minerality, are perfect for enjoying prior to a meal or just while you’re soaking up the sun.
In early May, how can you go wrong serving a simple, refreshing margarita with salted rim? Fresh lime, your choice of tequila, orange liqueur: perfect. Add a dash of orange juice for a sweeter style.
wine pairings
Grilled Wild Alaskan King Salmon with Spring Pea Puree and Sauteed Morels
> Pinot Noir pairs nicely with the earthiness of the peas and morels and the meatiness of the fish. Try: Bethel Heights Estate Eola-Amity Hills Pinot Noir 2009 (black pepper, spice, anise, black cherry and cola)
> Dry German Rieslings are classic pairings with fish. Try: Robert Weil Kiedricher Grafenburg Riesling Trocken Rheingau 2009 (Honeycrisp apple, apricot, wet stone and white pepper)
Pan-Seared Jumbo Scallops with Basil Prosecco Emulsion and Roasted Red Pepper Relish
> The herb, bell pepper and citrus notes of Sauvignon Blanc pair wonderfully. Try: Tamber Bey Sauvignon Blanc ‘Mello Vineyard’ Yountville 2014 (Meyer lemon, pear, tarragon and limestone)
Jeffrey Hall is the sommelier for The Four Seasons Hotel-St. Louis