Sunrises and sunsets both seem fresher and more vibrant in the spring. We believe that's a formula for pairing spring wine and food as well. Warmer temperatures and lengthening sunny days call for celebrating with friends.

Casillero del Diablos Sauvignon Blanc is the perfect choice to serve with simple appetizers or simply-prepared salads and fish or seafood entrees. This elegant selection from Northwestern Chile, a region where the wine benefits from the fertile clay soil and the mountainous coastal climate, derives its character from the land, displaying citric, fruity undertones and balanced acidity.

The color of fresh straw with a pale green cast, its color is as distinctive as its taste, satisfying, but never overwhelming. This elegant wine will stand alone, and it is a wonderful choice for a unique spring menu.

Key your menu to the character of the wine. Keep it simple, but capitalize on the surprise of citrus, with fish and fresh fruit, for a classic luncheon, afternoon cocktails, or a light supper.

Opt for easy preparation and tantalizing flavors with our suggested menu, whether you plan a simple weekday family dinner or a Saturday evening dinner on the patio with a group of neighbors. In the spring, you can enjoy a lively get-together until the last ray of the sun becomes a glow on the horizon.

Ceviche

Ceviche is a staple across Mexico, Central, and South America, with an almost unlimited variety of recipes. Invariably, they call for lime and other citrus juices to "cook" the raw fish. The best ceviche recipes offer a balanced mix of sweet, savory, fresh flavors, with the occasional surprise of something spicy. Choose from among the many that are traditional, or experiment on your own. Pick the fish or seafood you prefer, from shrimp to bay scallops, or even salmon or tilapia. With only a handful of ingredients, you can create a distinctive ceviche for a meal starter, or the star of a standout cocktail party served with toast points or mini-tortillas.

Spring Mix Salad with Walnuts and Fresh Pears

Tender leafy greens topped with cored, sliced pears and candied walnuts is a classic in upscale restaurants. It is light, flavorful, and delicious, and it checks all the boxes for pairing with an elegant spring wine and simply-prepared fish. Serve this simple salad with raspberry vinaigrette dressing topped with gorgonzola cheese, or as an alternative, drizzle with champagne vinaigrette and shaved parmesan.

Pan-fried Sea Bass with Lemon Garlic Herb Sauce

A perfect complement to the wine, this delicious recipe also calls for about a 1/4 of a cup of wine to fortify the sauce. What could be more natural? Flavorful herbs include fresh chopped oregano, thyme, and parsley, bolstered with minimal spices and the juice of one lemon. In lieu of sea bass, you could substitute fresh-caught trout, or a firm grilled fish like halibut, if you prefer.

This spring, take the time to refresh and renew, and put some thought into how to enliven your social events as well as your daily fare with good food and great wine!