Sauvignon Blanc Season

Finally, it seems, winter has loosened its grip on us. Or, to be more accurate, we’ve finally been treated to something resembling springtime weather: Yes, this past week, we experienced not one but two sunny, warm days.

And, in fact, as yesterday was the first truly springlike day of the year so far, I marked it in my traditional way: With hard-shell crabs and sauvignon blanc. The only thing that could have made the pairing better would have been, well, someone else to pay for the wine. Or maybe pulled from someone else wine cellar.

But barring the opportunity to drink on someone else’s bill, there is no better way to ring in the springtime than with a cool, bracing bottle of the Loire Valley’s finest. Now is the time for it. Finally.