Spring release is upon us and spring weather is hopefully not far behind. This time of year, we get to taste many new things as our distributors bring around all of the newly released wines. We get to see the trends as they emerge and revisit new vintages of old favorites; it is one of our favorite times of year and should be for wine consumers, too. Here are some of the things we are enjoying the most.

Un-oaked Rhone whites from both domestic producers and France are coming to the fore. Viognier, Rousanne, Marsanne, Ugni Blanc, Pinot Blanc and Grenache Blanc, among other white Rhone varietals, are always better when they are fermented in anything other than oak barrels. Concrete vats, stainless steel tanks or barrels, or the glass "carboy" are all suitable vessels for these white grapes; put them into oak barrels and the already rich grapes develop into flabby, overly extracted wines that lack structure and acid. For a long time, domestic winemakers seemed compelled to do just that, though: oak them.

That trend is waning and now we are seeing plenty of these wines handled as they should be. As we fire up the backyard grill heading into spring and summer these wines, with their vibrant fruit flavors, crisp acidity and dry crisp finishes go great with food from the grill. Try the Chateau de Campuget Costierres de Nimes Blanc ($13.50) with a grilled salmon steak and grilled zucchini with sun-dried tomatoes and goat cheese. For a domestic variation, go with the Skylark Pinot Blanc ($22) with your favorite burger or grilled sausages, the bright acid and tight-weaved structure will cut the richness of the food down for a great summer meal.

Watch for the rose innovators. It seems that every winery now is producing dry rose, so pick your spots carefully. There are some new entrants, though, well worth trying. Seven Hills ownerwinemaker and Walla Walla legend Casey McClellan is taking his first crack at rose with Cabernet Franc 16. It is a show stopper with very little skin contact, light, crisp and zippy, loaded with strawberry flavors - it is a must try. Get it fast, though a scant 390 cases were produced, there were six sent to North Idaho, and the winery is sold out. For a new international pink, try the Chateau de L'Aumerade Cuvee Marie Christine 16. I can't think of anything better with either of these wines than a picnic lunch of baguette with pte, cured meats and rich cheese.

In reds, the wines from Napa producer Joel Gott continue to amaze. Both his Eye Chart Red and 815 Cabernet (both $18) are rich and delicious, but not overdone, making them a great alternative for those that like bigger wines year-round. The fruit flavors are concentrated and cherry-focused, with just enough tannin. They were a huge hit at a recent tasting we held, and will be wonderful with grilled flank steak with beets and bleu cheese.

Rhone, Rhone and more Rhone. We admit that we love red Rhone varietals any time, but with their minimalno oak, vibrant fruit and gentle pricing, they are great for spring and summer gatherings. Try the Chateau Coujan Tradition Rouge from the Saint Chinian appellation 12 this Grenache-based wine is the poor man's Chteauneuf du Pape. It shows lovely cherry fruit flavors with a silky mouth feel and tight dry finish. We also like the Bila-Haut from Michel Chapoutier 15. This wine is Syrah-based and a bit darker and richer, but I can't think of anything better with either of these well-priced gems than rotisserie chicken and fries.

Embrace South African reds. For years, we found the wines from South Africa to be a bit much: too earthy, too concentrated and too tannic. As we are seeing imports from "SA" pick back up, though, we are finding more that are restrained and delicious, which is a pleasant surprise. The new vintage of Rib Shack Red ($12) is great, again, smooth and easy drinking. We have also found the Big Easy Red from golfer Ernie Els ($20) to be wonderful. The wine is a Shiraz-based blend with Grenache, Cinsault, Mourvedre and co-fermented with Viognier; it shows rosemary on the nose and follows up with big fruit on the palate. Whether it be pork or beef, tee up either of these wines with your favorite rib preparation.

This is a great time for wine consumers of all tastes to try some great "juice" from these five categories; stop by the shop or chat with your favorite wine professional to find the ones that fit your palate best.

If there is a topic you would like to read about, or if you have questions on wine, you can email George@thedinnerpartyshop.com, or make suggestions by contacting the Healthy Community section at the Coeur d'Alene Press.

George Balling is co-owner with his wife Mary Lancaster of the dinner party, a wine and table top decor shop in Coeur d'Alene by Costco. George has also worked as a judge in many wine competitions; his articles are published around the country and is the wine editor for Coeur d'Alene Magazine (www.cdamagazine.com). You can learn more about the dinner party at www.thedinnerpartyshop.com. You can get all of these articles, as well as other great wine tips, by friending us on Facebook http://www.facebook.com/#!/dinnerpartyshop.