March came in like a lamb. And a lion. The afternoon of March 1st I was dressed in a sweater, work gloves and my LL Bean boots, hauling fallen branches from my still mostly snow covered yard. The morning of March 2nd I was out in those boots again but also in my heavy winter coat, ski gloves and hat shoveling what was now a very snow covered driveway and sidewalk. The irony of the "lion and lamb" came as vision in my head of a snickering tiger wearing a wooly vest as he whistled his way through my yard snickering at me thinking that Saturday I thought Spring was here and Sunday I knew it was not.

Thinking about the image made me wonder about wine bottles. Is what you see on the outside truly telling of what's on the inside? Two recent samplings follow suit with weather. A bit of both. Lovely, elegant, inviting labels wrapped around a bottle filled with powerful aromas and flavors. And wines that on the outside looked so simple and easy going yet when tasted they opened into delicious food wines. And both made me crave summer grilled foods with which to pair them.

2013 Starborough Sauvignon Blanc, Marlborough New Zealand-eye appealing label with dreamy drawing of a starfish on a metallic olive green background. It conjures up images of the beach and hammocks and short sleeve shirts. Inside was zingy, tangy, welcoming juice with aromas and flavors of lemongrass and lime. I envisioned a glass with grilled shrimp or vegetable kabobs from the grill.

The 2009 Chateau Cote Montpezat, Castillon Cotes de Bordeaux had the same affect. An elegant, simple label. Very French. Inside a dry, meaty, red wine with grippy leathery tannins and notes of soy, bacon, eucalyptus and black cherry. This with a steak or cut of prime rib would be a match made in meteorological heaven. (I could see that sheep clothed tiger smacking his lips again but THIS time he wants to be my friend if I am serving a bottle of this and a rare piece of meat.)

Lent? If you're giving up wine for Lent but still want a tasty beverage with a bit of fizz and fermentation you might try Reed's Culture Club Kombucha drinks. I sampled the Coconut Water Lime which could be a swap for Sauvignon Blanc or Chenin Blanc with its lively citrus flavors. The Cranberry Ginger has similar red fruit and spice as found in Grenache, Tempranillo or Pinot Noir. Kombucha is a cultured beverage that originated in Northern China. "Cultured" as in enzymes and bacteria. GOOD bacteria that's blended with oolong and yerba mate teas plus natural juices. In case you've been snowed under (oh wait...) probiotics and enzymes are good news for your tummy and digestive system. Also found in yogurt and recently recommended for baby formula to help calm colicky babies. And wine lovers trying to give up their pleasure for 40 days.