We had a Vouvray last night with dinner (grilled rosemary pork loin, grilled asparagus, roasted potatoes), and it's a great choice for spring.
Vouvray is from the Loire Valley of France, and it's made with the Chenin Blanc grape. Styles range from dry to semi-sweet with flavors of melon, lemon, apples or pears. The one we selected (Chateau Lacheteau) had some residual sugar, and would have gone really well with some spicy Asian food (the sugar would have offset the spiciness). It actually tasted a bit like an off-dry Riesling.
It's a nice wine for spring--and would actually go well with Easter ham.
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