French Whites for Spring Dinners

By Al Spoler,

Hugh Sisson

Published March 7, 2018 at 12:18 PM EST

Al and Hugh give some picks for light and bright wines to have on your table this spring.

Famille Duveau Saumur (blanc) Chenin Blanc '16 ** $ VALUE

Plump texture, bone dry, great acidity, perfect for Maryland oyster stew

Domaine Gouron "La Croix Boissée" Chinon (blanc) '15 ** $$

Chenin blanc, off-dry, honey and mineral notes, perfect with scallops

Cedrick Bardin Pouilly-Fumé '16 **1/2 $$

Plump, soft sauvignon blanc, very food friendly, vibrant acidity

Domaine Vincent Bouzereau Meursault "Les Narvaux" '15 *** $$$

Very pricey, but very classy, important wine for an important dinner

Domaine des Harbauges "Luminescence" Method Trad. Brut NV ** $$

Nicely dry with refreshing fruit, very good bubbles, classy

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Al Spoler

Al Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.

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Hugh Sisson

As General Partner of Clipper City Brewing Company, L.P., Hugh J. Sisson is among Baltimore's premier authorities on craft brewing and a former manager of the state's first pub brewery, Sissons, located in Federal Hill. A fifth generation Baltimorean, Hugh has been involved in all aspects of craft brewing.

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