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The orchard is a garden in springtime!
Colours, textures, and novel aromas. If spring brings anything, it is joy and the finest produce from the garden. The fruits and vegetables of this season grace the table and the kitchen, offering fresh and lighter flavours that promise to become the perfect companions as the temperature rises. What's the only thing missing? A splendid recipe and a wine that pairs everything to perfection.
Green Asparagus: The Flavour That Heralds the Season
Undoubtedly, asparagus are the undisputed stars of this season. While they may be challenging to pair, young white wines without oak and with good acidity can be the perfect ally. Among this category, the well-known Verdejos or the crisp whites from the Atlantic stand out, complementing the vegetal character of this dish particularly well.
Our recommendation is as follows: preheat the oven to 200 ºC for about 10 minutes with heat from above and below. Meanwhile, take the asparagus, trim the stalks, and place them on a baking tray (without piling them up!) with a drizzle of extra virgin olive oil and salt. Add some flaky salt and shavings of Parmesan or mild cured cheese (to the consumer's taste). Keep them in the oven for 12 to 15 minutes, depending on their thickness. Once done, remove, serve, and enjoy. The product speaks for itself.
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From the O Rosal area, on the right bank of the lower Miño, comes this white wine cultivated in the only corner of Galicia that can boast more hours of sunshine per year. Crafted by Pepe Fonseca, this bright and expressive white, made with Albariño, Caíño Blanco, and Loureira Blanca, showcases the potential of these slate and schist-rich soils. |
Zucchini: Softness and Versatility
The second essential vegetable of this season is zucchini, which during these months will be particularly fine and elegant. Its delicate texture, mild flavour, and versatility make it perfect for both simple recipes and more elaborate dishes. In this case, full-bodied whites that maintain their fruity profile and a good balance are the perfect choice. Let's not forget the dry and elegant rosés that bring freshness and character.
Typically, zucchini is commonly found grilled or in cream form; however, the recipe we propose will surely surprise you: warm zucchini carpaccio with ricotta, lemon, and fresh herbs. Start by slicing the zucchini very thinly and briefly searing it on the grill. Then, add the ricotta, a few drops of lemon, a drizzle of extra virgin olive oil, and the fresh herbs. Finish with lemon zest. Spectacular!
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The French region of Provence is renowned for its exceptional rosés. In this instance, the wine we present here is cultivated beneath the legendary Sainte-Victoire mountain, west of Aix-en-Provence. The result is a refreshing and youthful wine, with a pale pink hue, featuring fresh and vibrant notes of raspberry and strawberries. |
Fresh Peas and Broad Beans: Savoury Natural Sweetness
Sweet, delicate, and incredibly flavourful. The combination of peas and broad beans in a stew is one of the most beloved dishes in cuisine. Who can resist a cream of these two with mint and olive oil? Start by sautéing onion with a bit of olive oil until softened. Add the peas and broad beans and sauté everything together until well cooked. Then add a little water, light cream, or milk (depending on your preference) and blend with the help of a blender or food processor. Gradually add the liquid until you achieve the desired texture. Once finished, add the mint and top with croutons or a few almonds. Ideal as a starter or for dinner.
Once again, white wines and rosés are a good choice, but this time opting for a more refined and acidic option to counterbalance the natural sweetness of this dish.
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The tension, freshness, and minerality of this Portuguese white will captivate you. Crafted by Anselmo Mendes, the Loureira innovates and reinvents the ultimate expression of this variety, spending three months in contact with its lees. We assure you it will be to everyone's liking. |
Strawberries: The Dessert That Needs No Excuses
Spring wouldn't be complete without strawberries! And there's not much to say about them. Who doesn't love them?
Faced with this delicacy, there's little to comment on. And if they're good, it's best not to cook them and simply enjoy them on their own or with a complement. Sugar and chocolate are the great classics. In the latter case, with chocolate or cocoa, a little-known or explored chapter opens: that of red wines.
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The three years of ageing this fortified wine undergoes in oak vats ultimately make it a perfect choice for both appetisers and desserts. Ideal for any occasion, thanks to its notes of dried fruits, walnut, and caramel. |
It's true that spring enters through the garden, but also through the plate and the glass! No rush, no pretensions. Because when the raw material is good, the trick is not to spoil it. And in that, the wines from our catalogues are the best.
