Classic Springtime Wine Pairings
A quick guide to finding seasonal wines to pair with classic spring meats and veggies! Includes the best classic springtime wine and recipe pairings.
Everytime the seasons change I go into panic mode desperately trying to remember what exactly people eat in that season. (Except in fall because squash are everywhere.)
Looking for other seasonal pairings? Try these fall classics and their perfect wine pairings or go for something light and summery with this guide to classic summer wine pairings!
And then trying to remember which wines are seasonal is a whole other step.
Instead, it’s easier to just remember the vegetables and meats that are in season during spring and know how to pair wines with those flavors!
General Tips for Spring Wines
Spring is an especially hard season for wine. Crisp leafy greens, asparagus, peas – all so refreshing. They seem like they should go perfectly with an equally refreshing glass of wine to bid farewell to winter, right? Not exactly.
Most of these fresh veggies have bitter qualities that actually make it very hard to pair wines. This means you need to go for the crispiest, greenest, most acidic wines you can find.
In general, “crisp and green” rules out reds. However, you could get away with a Chianti or a Grenache, especially if you’re eating lamb or beef!
Try to stick to wines with high acidity and some green character. Wines like Sauvignon Blanc, Grüner Veltliner, or Pinot Gris will be able to pair with almost anything spring!
Be careful which Sauvignon you pick! Check out my New World vs Old World Sauvignon Blanc guide to learn which version is best for spring pairings!
Avoid oak and heavy tannins at all costs.
But of course, you need to know what you’re serving to create the perfect springtime wine and food pairing.
So what actually is in season?
Seasonal Spring Vegetables
Around March we start to see the trees bursting out in tiny, pale green leaves. And the vegetables in spring tend to match that color. (There’s a reason pastels and Easters are synonymous.) But you also see quite a few underground root veggies coming into season.
Remember, this is by no means a comprehensive list! But it should give you a good “springing” start. (I’ll show myself out.)
- Asparagus
- Arugula
- Artichokes
- Beans
- Carrots
- Mushrooms
- Onions and Leeks
- Peas
- New Potatoes
- Radishes
Wines that pair with seasonal Spring Vegetables?
This is the hardest category to match because so many of these vegetables leave wine tasting bitter, green, or flavorless. Your best bet would be to pair your wine with your main meat or fish. But to ensure you really don’t clash too much, try wines that are high in acidity and low in bitter flavor. Crisp white wines with a bit of “green” character will fit right in with all those leafy greens.
- Sauvignon Blanc
- Vinho Verde
- Grüner Veltliner
Seasonal Spring Fruits
Coming out of the winter, fruit takes a bit more time to ripen. Which means the list is at least a bit shorter. There’s an eclectic mix of flavors, the key being citrus and rhubarb. But you also start to see the beginnings of berry-season with strawberries and cherries.
- Apricots
- Cherries
- Citrus Fruits (Grapefruit, Oranges, Lemons)
- Kiwis
- Rhubarb
- Strawberries
Wines that pair with seasonal Spring Fruits?
In most cases you’re going to want a wine that’s very sweet and bubbly to pair with spring fruits, especially if it’s a dessert!
- Champagne
- Sweet Gewürtztraminer
- Sparkling Rosé
Seasonal Spring Meats
These days most meat can be found farmed or frozen year-round. But if you’re buying from local farmer’s markets, there are a few meats that will be exceptionally tasty this time of year. We’ve all heard of a “spring chicken” after all!
- Lamb
- Rabbit
- Chicken (Poussin)
Wines that pair with seasonal Spring Meats?
The theme of white wine persists through most of spring meats as well. But the addition of lamb, which is perfectly in season during spring, you can add in Gamay and Grenache wines. These reds are typically light and fruity with low tannins and no oak.
Want a wine for all seasons? Check out this comprehensive red wine and meat pairing guide!
- Pinot Noir
- Grenache
- Beaujolais
- Grüner Veltliner
- Sauvignon Blanc
Seasonal Spring Fish
Spring is a mid-season for many fish. Most fish and shellfish have summer or winter seasons. But the spring brings the start of Soft Shell Crab and Salmon season! (A huge treat for those of us in the US.) Also, according to the adage, April is the last month for Oysters…until September that is.
Learn to pair the perfect white wine with every type of fish in this complete white wine and fish pairing guide!
- Soft Shell Crab
- Pacific Salmon
- Big Eye Tuna
- Cod
- Oysters
Wines that pair with seasonal Spring Fish?
White. Always white. If you’re serving fish in the spring, this is one time you absolutely need to stick to crisp white wines, no exceptions! The fish is still too delicate to support a red. Instead pick a highly acidic and citrusy white. You want the wine to act like a spritz of lemon or lime over your fish!
- Albariño
- Dry Riesling
- Light Pinot Noir Rosé (Salmon or Tuna only)
- Sauvignon Blanc
- Champagne
Spring Recipes and their Wine Pairings
Of course knowing what’s in season and what wines are best for spring flavors is only half the battle. You still have to cook the meal! Below are some classic spring appetizer, main course, and dessert recipes. Including the wines the pair with each one!
Spring Appetizer Wine Pairings:
Creamy Crab Stuffed Mushrooms + Viognier
Adorably little mushrooms stuffed with melty cream cheese and crab filling, then baked until they are golden and sizzling. The perfect springtime single-bite appetizer that can carry you through to summer too!
The extra cream cheese in this recipe means you can take the wine one level higher. Mushrooms are also slightly heavier and more earthy, so don’t reach for a crisp white here. A Viognier is richly flavorful without being too creamy, oaky, or buttery like a Chardonnay.
Braised Marinated Artichokes + Grüner Veltliner
A lovely, simple braised artichoke that really focuses on the natural flavor. Simply Recipes’ braised marinated artichokes is perfect for beginners and artichoke-lovers alike!
Artichokes are one dish you must pair carefully. Both artichokes and asparagus tend to have a bitter and sulfuric quality that makes most wine taste rather nasty. Your best bet is an oxidating sherry. Exposing the wine to oxygen dampens some of the intense sharp flavors and makes it more amenable to a sulfuric vegetable. But these wines can be hard to find in the US. Instead, try a very green and crisp Grüner Veltliner with high acidity to handle the bitter green notes.
Leek and Mushroom Galette + Dry Chenin Blanc
Earthy mushrooms, crisp leeks, and creamy goat cheese all wrapped in a delicate all-butter crust. This springtime galette is both rustic and elegant.
Chenin Blanc is a classic grape varietal that makes a plethora of wines. For a rustic veggie tart like this, go for a dry version. It will be heavy on fruit and citrus flavors but also contains a delicate floral character to balance out the flavor. And the mineral notes will shine opposite earthy mushrooms.
Creamy Parmesan Garlic Potatoes and Peas + unoaked Chardonnay
If there’s a better springtime comfort food than these creamy parmesan garlic potatoes and peas, I can’t think of it! This simple recipe from Julia’s Album is full of spring flavors and pairs with just about any meat dish you can imagine.
Potatoes are an excuse to pick a slightly heavier white, even in spring. And creamy peas make an excellent pairing with chardonnay. Go for an unoaked variety that won’t have too much butter or oak character which can overwhelm your herb flavors.
Spring Main Course Wine Pairings:
Roast Herb-Crusted Lamb Rack + Chianti
An easy springtime lamb recipe! Coated in pistachio and mint herb crust with just a bit of cardamom, these succulent lamb chops are the perfect spring roast. Serve with creamy peas or freshly cooked asparagus for a spring feast.
A light, fresh red like Chianti pairs excellently with a springtime lamb roast. It’s low in tannins and high in acidity to cut through the lamb fat. Of course if you’re serving it with asparagus or artichokes, choose an oxidized wine instead to offset the bitter flavor of the vegetables.
Lavender and Thyme Roast Poussin + Gewürztraminer
Aromatic and delicately seasoned, these lavender and thyme roast poussins from Honest Cooking are the epitome of spring.
Red or white will really do here, you just have to think about how you’ll prepare the chicken. Richer roasts and you’ll want to go for a red like Pinot Noir. Creamy roasts will mean a Viognier. But classic spring herbs mean you should always pair with a white wine. A crisp Sauvignon Blanc or dry Riesling would be lovely. But I usually opt for the spiced Gewürztraminer for a little added flavor.
Springtime Mushroom Quiche + Pinot Gris
Perfectly creamy quiche full of springtime mushrooms, veggies, cheese and bacon – all wrapped in a flaky all-butter crust. A show-stopping spring brunch treat.
There’s a whole basket-load of flavors in this quiche, so you want to stick with a crisp simple wine. Try a classic Pinot Gris for a refreshing palate cleanser between bites!
Spicy Soft Shell Crab + Champagne
Brandy at Nutmeg Nanny has created an excellent beginner’s spicy soft shell crab recipe. She makes it so easy. So if you’re struggling to figure out what to do with all those crabs you impulse-bought (like me), try her recipe!
This wine pairing works for shellfish as well, especially oysters, clams and scallops. You’ll see a range of possible soft shell crab wine pairings. Everything from IPA beers to sherry to big bold Chardonnay. (Same goes for oyster pairings, interestingly enough.) But I believe shellfish should be served simply with a light spritz of wine. And there’s really nothing better than champagne, especially if you’re frying them up in some batter.
Spring Dessert Wine Pairings:
Mini Fruit Tarts + Dry Riesling
Rich cream cheese and fresh orange cream filling, topped with fresh strawberries and glistening jelly glaze, these tarts are perfect enough for a pastry shop window!
Pair them with a fruit-forward bone dry Riesling that’s bright, tropical, but acidic enough to cut through all that cream.
Strawberry Rhubarb Crisp + Sweet Sparkling Rosé
Cooking Classy’s simple and easy recipe for a classic rhubarb crisp is just full of spring flavor with tangy rhubarb and sweet strawberries blended together. Top with ice cream and you’re ready for spring!
With all desserts, you want your wine to be sweeter than your dish, otherwise you’ll end up flattening the wine. (Or confusing your palate!) In this case, tart rhubarb and a crumbly butter crust does well with a very sweet Sparkling Rosé wine that cuts through the rich rhubarb and butter flavors, and doesn’t get lost along the way.
Lemon Love Notes + Sauvignon Blanc
Crisp shortbread cookies covered in lemon topping. Fresh lemons make for an extra tangy sweet combination. The perfect springtime dessert!
Try a Sauvignon from New Zealand or France, specifically. These areas will highlight the lemony flavor in the cookies (and the wine!) Choose French Sancerre for a bit more minerality and crisp lemon flavor. Or choose New Zealand for a heartier tropical tone.
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