Spring arrives this week and with it the annual transition to lighten up our fashions and our foods.
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Shafer’s vegetable matches
Annette Shafer of Shafer Vineyards says some vegetables and herbs pair well with wines. She offers these suggestions:
▪ The earthiness of mushrooms with an earthy pinot noir or a fruit-forward merlot
▪ The high acidity of tomatoes with the crisp acidity of a pinot gris or sangiovese — even a fruit-forward syrah
▪ The sweetness of corn or sugar snap peas with the off-dry fruit of a chenin blanc or a well-balanced chardonnay