(Gerry Furth-Sides,) Spring means enticing outdoor smells and wonderful light, the energy to clean up and refresh our home and garden. Experts at Southern Glazer’s Wine and Spirits (SGWS) offer these wonderful seasonal insights on how this can also be applied to a home bar or wine fridge.

In the same ‘spirit’ of renewal, with a few simple swaps it is easy to infuse the colors and flavors of a new season into a cocktail or glass of wine enjoyed at home.

They are derived from an experienced team of top professional bartenders, mixologists and sommeliers at Southern Glazer’s Wine and Spirits. SGWS is regarded as the world’s preeminent distributor of beverage alcohol. and have been collected from restaurants and bars across the country.

Cocktail Swaps: Even when it’s not warm outside, put your favorite vodka or gin in the freezer for a quick chill martini or gin & tonic. In hot and humid summer weather, freezing spirit-infused fruit sticks can be refreshing and fun.

Phillip Dobard, President & CEO of the Center for Culinary Culture in Los Angeles reminded us to use gin when using a sweeter fruit like a tangerine and a vodka when using a slightly more tart one. Read his tips in:https://localfoodeater.com/how-to-toast-with-pixie-tangerine-classics/

Update your “go-to” cocktail recipe with seasonal fruit swaps. The SGWS suggests switching out winter passionfruit to spring’s sweet cherries although these days most fruits are available year-around through sources such as our friends at Melissa’s worldwide produce. Read our articles on the background of fresh cherries and the new delicious Asian dark cherries available in the winter. https://localfoodeater.com/life-is-just-a-bowl-of-cherries-for-sumptuous-summer/

Melissa’s Worldwide Produce tries to make fruits available year round as USA consumer demand increases for them. Marketing Director Robert Schueller told us, “For example, Melissa’s does this by following seasons from below the equator to make summer fruits available during the USA winter time (like last few months of grapes, peaches, plums, nectarines, apricots, & cherries)

Another example is finding fall fruits below the equator during the current spring season, such as persimmons, quince & pomegranates.   Robert noted that exotic fruits like this were becoming more and more common since he was in the business as long as a few decades ago now, much to our surprise.

But to be more practical, shopping local and season works best. And it gives your bar a refreshing change, too.

One way to learn about what is in season is a trip to the local farmers’ market, which features fresh fruits at peak flavor. We do this on a regular basis and also get so many tips and so much information from the vendors.

Wine Switch Ups: The make the move from heavier, more complex reds to lighter red wines. We have a number of articles lighter red wines, and update this category regularly. Spanish wines have become the darling of the wine world, and for good reason. https://localfoodeater.com/tag/spanish-wines/

For the past five years or so, the wine industry has been suggest go “think pink! Try a dry, fruity or sparkling rosé to add a bounce to meatier fish dishes and even to lighter meats such as pork. Read about the best ones here. https://localfoodeater.com/tag/rose-wines/

According to every wine expert we have known, the start of a new season is all the reason you need. You don’t need a special occasion to serve bubbles. We learned this years ago from a Parisian, who even drank champagne out of a water glass during lunch at home. After trying it for ourselves, we also now believe it! Read about it here: https://localfoodeater.com/jacquart-champagne-celebrates-a-half-century-anniversary/

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