It’s well into spring. Time to wake up your mouth and dispatch the heavy red wines to the cellar, where they can slumber for the next six months — they’ll be all the better for it — and embrace youth, by which I mean vintages 2016 or 2015. And above all, let’s make it white.

Only white wines, matured…

from Food – Los Angeles Times
http://www.latimes.com/food/la-fo-spring-white-wines-of-the-week-20170404-story.html

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