Chedabuto Bay comes to life in the spring and it gets cellar keeper Audrey Firth thinking about fresh white wines with seafood and salads. Audrey has picked four of her favourite whites for easy spring entertaining.

From France, Audrey enjoys the Joseph Drouhin Chablis with its delicate, fresh nose and fruity bouquet.  It has the signature mineral aromas and gunflint Chablis taste and matches well with seared scallops, an easy dish for spring entertaining.  Scallops are quick to make as either an appetizer or entrée and the Chablis is an elegant pairing.

An equally enjoyable white with scallops is the Sainte Famille Siegfried Riesling from Nova Scotia.  This is a nicely balanced wine with honey, citrus and peach that matches nicely with both shellfish and salads.

Smoked fish is also perfect for spring entertaining. Chef Shaun Zwarun often works smoked salmon from the St. Mary’s Smokehouse into the menu for guests and Audrey enjoys pairing Gewurztraminer with the smoky flavour. A favourite is the Pelee Island Gewurztraminer from Ontario. This Gewurzt is very traditional with notes of honey, peach, citrus and lychee.  Another value selection from the Manor cellar is the Pinot Gris from Argentina’s J. & F. Lurton Winery.  This full bodied Pinot Gris is well-rounded and stands up well with smoked fish.

We hope you enjoy Audrey’s spring wine picks and are inspired to create your own wine pairings at home.