By Pay no attention to forecast of snow, spring is upon us. Now is the time to start thinking about what you’re going to be drinking. I get excited about a few very specific things once the weather warms up, mainly wine and spritzes. Weird, I know, but don’t knock it until you try it.
Winter is the time for brown spirits and red wine. Come spring and summer I do a total 180 and switch almost exclusively to white wine. This season I’m most excited about the whites coming out of Greece. Last month I was raving about a crisp assyritko from Santorini, since then I’ve been exploring whites from all over Greece and the eastern Mediterranean. Turns out they’re damned good and easy to find in DC. My favorite spots have been Iron Gate in Dupont and Dunya in Shaw, which has one of the best roof decks in the city.
The rocky soil and salty sea breeze make for great wines to pair with light springtime fare. Look for a wine with light citrus notes and a great minerality to pair with a golden beet and goat cheese salad. Or that salty assyritko with any seafood. My favorite is fried oysters. Totally non traditional, but it’s the best fried oysters and white wine you’ll ever have. And albeit the first fried oysters and white wine you’ve ever had.