This week, it has felt as though spring has arrived. For many people, this signifies a time of plants in bud, new-born lambs and spring cleaning. For me, it means it’s time to switch from red to white wine.
I love red wine – from a full-bodied Bordeaux to a light Burgundy – but when the weather changes, it’s definitely time to dig out the white.
Last night I cooked my take on poulet à l’estragon: roasted chicken basted with a tarragon butter. Served with boulangère potatoes and asparagus, it was the perfect dinner for the weather.
Choosing a white wine to go with it wasn’t too arduous either. A quick search of the wine cellar – ahem, a cupboard in the dining room – revealed a rather nice looking Chablis. Called Valérie Durup, it came from the Jean Durup Père et Fils vineyard.
I can’t remember whether it was one I bought in Britain or one I have brought back from France at some point. Either way, it was the ideal accompaniment. Bottled in 2012, this steely white hit the mark.
While I was rummaging, I came across a couple of Chablis premier crus in the cupboard too. I guess I’ll save them for another sunny day.