Wines from Paso Robles tend to be of the big red variety--most notably Syrah--but Central Coast whites shouldn't be overlooked: More and more Paso winemakers are blending Rhone varieties like Rousanne, Marsanne, Grenache Blanc and Viognier. The resulting rich, fruit-forward wines are a great alternative to Chardonnay and perfect for spring menus.
California is one of the few places outside of France where this style is produced, and the food-friendly wines are crisp and aromatic with tropical fruit, honeysuckle and green-apple flavors. Palate's wine director, Steve Gouldun, suggests pairing them with pork and richer, meatier seafood like scallops. He likes the 2007 Adelaida Version ($26)--available in the wine shop and dining room--with braised pork belly and spring-market vegetables.
A lot of the Paso white blends are small-production and only available at the wineries--which are, thankfully, located only a few hours away--but here are some bottles to find nearby:
2007 Barrel 27 High on the Hog ($15) This balanced, medium-bodied wine, with its hints of lemon and honey, is a great one for the price. (silverlakewine.com)
2007 Villa Creek White ($24) Mostly made from Grenache Blanc, this crisp wine has note of peaches and pineapple. (missionwines.com)
2007 Treana Winery Mer Soleil Vineyard Central Coast White ($19) You'll find floral accents like citrus blossom and jasmine in this one. (winehouse.com)
2006 Tablas Creek Esprit de Beaucastel Blanc ($39) The Roussane makes this blend more viscous, with sweet spice flavors and a slightly dry tropical finish. (klwines.com)
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