While individual seasons influence what we can, and want, to eat, wine from a given vintage is an expression of the seasons as whole. Winter, spring, summer and autumn all influence the final taste and, just as importantly for the producers, who rely on grapes for income, volume. There are certain wines that have the brevity and focus of, say, the asparagus season: Beaujolais Nouveau (long out of fashion but now enjoying a revival with the rest of the region’s wines) is one. Its juicy, simple pleasures beg for an atmospheric wine bar and some cured meats: the season is late November through to Christmas.
The weather naturally influences our wine choices: roast leg of lamb served on a chilly winter’s evening naturally leads to a deep, satisfying red. The same dish served outside on a warm summer’s day might have you searching for a young red with bite and a propensity to be lightly chilled. Rosé is the ultimate seasonal wine; the same much-loved bottle does not provide the same pleasure in winter as it did in the summer.
Here are three wines to try in March. 2015 The Lot Series Pinot Blanc, Baden, Germany, £9.99, Aldi One of the highlights at the last Aldi tasting, this is rich and textural, and the aromatics are ideal for the smoke in Great Dixter’s mackerel pâté. 2014 Setze Gallers, Cellar del Roure, Valencia, Spain £7.25,The Wine Society This is full of character with warm, dark fruit and a smoky, earthy core: more than you’d expect from its price tag. Try with the lamb. 2012 Domaine Rotier Renaissance Vendanges Tardives, £14.99, Waitrose A cracking bottle of sweet wine. It is dominated by fruit: peaches jump out at you against a whisper of spice. Superb with fruity based desserts.