Wine Guy: Wining into spring

Though the weather is attempting to suggest otherwise, the calendar clearly shows that spring has officially begun. So in the spirit of wining into spring, I am transitioning my menu and bottle selections. Goodbye braised short ribs and so long Shiraz, hello pea shoots on toast and Sémillon. Or something like that. There’s no need to get dogmatic, but I do find allowing our tastebuds to evolve with the ebb and flow of the seasons adds to overall food and wine enjoyment.
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