Spring Food & Wine Pairings: Rosé & Fumé Blanc for the Season

Spring is the season of renewal, fresh flavors, and the beginning of outdoor feasts with loved ones as the weather warms up. As nature awakens, so does our craving for bright, crisp, and aromatic wines. Enter Rosé of Cabernet Sauvignon and both our 2022 Estate Fumé Blanc and 2022 Kosher Fumé Blanc—three vibrant wines that capture the essence of springtime. Whether you’re hosting a weekend brunch, an elegant garden party, or simply indulging in a seasonal treat, these wines of the season offer the perfect pairing for fresh spring dishes.

Our 2022 Kosher Fumé Blanc is crafted using the non-mevushal method, meaning it is not flash-pasteurized, allowing the wine to retain its delicate aromatics and nuanced flavors. This traditional approach preserves the integrity of the Sauvignon Blanc grapes, showcasing vibrant citrus, tropical fruit, and subtle oak influences. Meticulously overseen to meet kosher winemaking standards, this wine is a pure and expressive reflection of both craftsmanship and tradition.

In this guide, we’ll explore the best food pairings for these exceptional wines, featuring delightful recipes to elevate your springtime entertaining.

The Perfect Pairings for Rosé & Fumé Blanc (Including Our Kosher Fumé)

Spinach Pesto Crostini with Estate Fumé Blanc & Kosher Fumé Blanc

Why It Works:

• The creamy vanilla & citrusy notes of key lime in our 2022 Kosher Fumé Blanc complement the fresh, herbaceous flavors of the spinach pesto.
• Aged sur lies in French oak, this  wine gains a rich texture that pairs beautifully with the creamy parmesan and toasted pine nuts.
• The crisp acidity of the wine cuts through the richness of the pancetta, balancing each bite.
• Go light on the marinated artichokes. They are made with vinegar, which can overpower wine. These are meant to be a mild addition of salt & acid in the dish.

Spinach Pesto Crostini

Serves: 10-12
Time: 35 minutes

Ingredients:

• 1 baguette, thinly sliced diagonally
• 2 slices pancetta
• ⅓ cup pine nuts
• 6 ounces spinach leaves
• 1 clove garlic
• ½ cup olive oil
• ⅔ cup parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup marinated artichokes, minced

Instructions:

1. Preheat the oven to 400°F. Set baguette slices on a baking sheet and toast for 5 minutes, until light golden brown. Remove from the oven and set aside. Next set pancetta on a small baking sheet, and cook for 8-10 minutes, until crispy. Remove from the oven and let cool before chopping into small bits.
2. Place pine nuts in a small skillet, and set on the stove over low heat. Cook for 5 minutes, stirring occasionally, until pine nuts are golden brown. Remove from the stove and set aside.
3. Combine spinach, pine nuts, and garlic in a blender, turn on medium speed, and drizzle in the olive oil through the small opening in the blender lid. Pour into a bowl and hand mix in the parmesan cheese, salt & ground pepper with a spoon.
   Spread about 1 tablespoon of pesto on each crostini, then a ¼ teaspoon of artichokes, and finally a couple crispy pancetta bits.

Apricot & Cherry Avocado Toast with Rosé of Cabernet Sauvignon

Why It Works:

• Congruent Pairing: The cherries on the toast elevates and the white cherry and strawberry aromas in the 2023 Rosé of Cabernet Sauvignon (and vice-versa).  
• Aged in neutral French oak, this Rosé has a silky mouthfeel that complements the creamy avocado base.
• The floral undertones of jasmine bring out the subtle aromatics in the fresh fruit, creating a harmonious pairing.

Apricot & Cherry Avocado Toast

Serves: 5

Time: 15 minutes

Ingredients:

• 5 slices wheat bread, toasted
• 4-5 avocados
• 8 cherries, pitted & halved
• 1 apricots
• 5 tablespoons feta cheese
• Flakey sea salt 
• Instructions:

1. Set about ½ avocado onto each slice of bread and mash with a fork until smooth and creamy. Top with cherries and / or apricot slices and 1 tablespoon of feta on each slice.
2. Garnish with a pinch of salt.

Spring Garden Soup with Fumé Blanc

Why It Works:

• The vibrant acidity of the wine balances the richness of pancetta and the creamy texture of blended white beans.
• Its minerality and freshness enhances the earthy flavors of leeks, kale, and rosemary, elevating the soup’s depth.
• The bright citrus notes cleanse the palate between bites, making each spoonful feel refreshing and light.

Spring Garden Soup

Serves: 6-8
Time: 45 minutes active time, 45 minutes inactive time

Ingredients:

• 4 ounces pancetta
• 1 large yellow onion (or 2 small), chopped
• 3 tablespoons olive oil
• 3 carrots, chopped
• 5 celery ribs, chopped
• 2 leeks, rinsed and thinly sliced
• 6 garlic cloves, chopped
• ½ cup sauvignon blanc
• 48 ounces chicken broth
• 3 (15 ounce) cans cannellini beans, liquid drained & beans rinsed
• 2 bay leaves
• 3 sprigs rosemary
• ¼ teaspoon red pepper flakes
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 5 tuscan kale leaves, stems removed & torn apart

Instructions:

1. Heat a large soup pot over medium / low heat and add pancetta. Cook for 10 minutes, stirring occasionally, until the pancetta is light brown and crisp. Remove pancetta from the pot and place on a paper towel-lined plate.
2. Keep pancetta fat in the pan and add in 2 more tablespoons of olive oil. Add in onion, carrots, celery, and leeks and sauté for 8 minutes. Add in garlic and sauté for another 2 minutes. Add in sauvignon blanc to deglaze the pan, and stir. Add in chicken broth, 2 cans of beans, bay leaves, rosemary, and red pepper flakes and bring to a simmer. Let simmer on the stove for 45 minutes.
3. Remove from the heat and take the bay leaves and rosemary out of the soup. Purée until smooth with either a hand immersion blender or countertop blender. Add salt & ground pepper. Add puréed soup back into the pot, and add in the last can of beans and kale. Simmer for 5 more minutes.
4. Serve in a soup bowl and garnish with pancetta bits.

Strawberry Rhubarb Crumble with Rosé of Cabernet Sauvignon

Why It Works:

• The wine’s natural acidity balances the tartness of rhubarb while complementing the sweetness of strawberries.
• The floral and fruity elements of jasmine and white cherry harmonize with the warm spices and nutty crumble topping.
• A chilled glass of Rosé alongside this dessert enhances the refreshing, juicy flavors, creating a perfect finale to a spring meal.

Strawberry Rhubarb Crumble

Makes: 10 ramekins
Time: 1 hour, 10 minutes

Filling Ingredients:

• 2 pounds strawberries, hulled and halved (quartered if large)
• 1 ¼ pounds rhubarb, trimmed & cut into ½-inch pieces
• ½ cup light brown sugar, packed
• 1 tablespoon cornstarch
• ¼ teaspoon salt

Filling Instructions:

1. Heat a large skillet over medium heat and add the strawberries, rhubarb, brown sugar, cornstarch, and salt. Cook for 10 minutes, stirring occasionally, until fruits have softened and a thick sauce has formed.

Crumble Topping Ingredients:

• 12 tablespoons salted butter, melted
• ¾ cup brown sugar, packed
• 1 ½ cups rolled oats
• 1 ½ cups flour
• 1 teaspoon cinnamon
• ¾ cup sweetened shredded coconut
• ¾ cup candied pecans, chopped
• 1 teaspoon salt

Crumble Top Instructions:

1. Combine all topping ingredients in a mixing bowl and stir together until combined.

Assembly Instructions:

1. Preheat the oven to 375°F.
2. Divide filling evenly between 10 ramekins or small oven-safe bowls. Next, divide the crumble topping evenly across each ramekin.
3. Place all ramekins on a parchment paper-lined baking tray, and place in the oven. Bake for 25 minutes, until the top of each crumble is lightly browned.
4. Remove from the oven and serve while still warm, with a scoop of vanilla bean gelato on top of each.

Enhancing Your Spring Wine & Food Experience

Pairing food with wine is an art, and spring offers a bounty of fresh ingredients that perfectly complement our new vintage releases. Whether you prefer the zesty elegance of Fumé Blanc or the delicate complexity of Rosé, these pairings create an unforgettable tasting experience.

Ready to Sip & Savor?

Stock up on these incredible wines and bring the flavors of spring to your table. Shop ONEHOPE Wine Now and celebrate the season with perfectly paired bites and sips.

What are your favorite spring pairings? Share your thoughts in the comments!