Savouring the Season: Perfect Spring Wine & Food Pairings

As the chill of winter melts away and nature awakens with colours, it's time to celebrate the arrival of spring with delightful wine and food pairings. Spring brings forth a bounty of fresh ingredients and flavours, offering a perfect opportunity to explore a variety of culinary combinations that complement the season's spirit. Here's a guide to help you elevate your spring dining experience with perfect spring food and wine pairings.

1. Crisp Whites:

Spring is synonymous with fresh greens, fresh poultry or seafood, and fresh fruits, and what better way to enjoy them than with a crisp white wine! 

Wine Pairing: Sauvignon Blanc or Pinot Gris

Notes: When it comes to white wine and food pairings, particularly spring foods, look for varieties that are crisp, refreshing, and vibrant to complement the light and fresh tastes of the season. Wines with zesty acidity and citrus notes pair beautifully with fresh spring salads. Sauvignon Blanc offers hints of pineapple and citrus, while Pinot Gris boasts delicate fruitiness and crisp acidity.

Food Pairings for Sauvignon Blanc or Pinot Gris: 

• Asparagus and strawberry salad with lemon vinaigrette – The crispness of the wine accentuates the flavours of fresh asparagus and sweet strawberries, while the citrusy vinaigrette adds a refreshing finish. 
• Seasonal grilled vegetable salad with tangy goat cheese - The wine's acidity and citrus notes will complement the salad's freshness, creating a harmonious balance of flavours.

Wine Pairing: Chardonnay (Unoaked)

Notes: Without the influence of oak, unoaked Chardonnay typically showcases the natural fruit flavours of the grape which can result in vibrant, crisp, and refreshing wines with bright acidity, and notes of citrus.

Food Pairings for Chardonnay: 

• Classic white fish in white wine sauce - Lightly prepared seafood dishes, such as grilled or roasted fish, shrimp, scallops, or crab cakes, are classic food pairings for Chardonnay, particularly unoaked Chardonnay. The wine's acidity and fruitiness can balance the delicate flavours of seafood without overpowering them.
• Herb and citrus oven roasted chicken - Grilled or roasted chicken is an ideal food pairing for Chardonnay (unoaked). The wine's crisp acidity and subtle fruit notes complement the savoury tastes of this poultry dish cooked with fresh herbs and citrus. 
• Roasted seasonal squash risotto - Creamy, cheesy and filling, this roasted seasonal squash risotto is easy to make and pairs beautifully with our unoaked chardonnay with its very balanced acidic backbone and wonderful creamy texture. 

Wine Pairing: Riesling

Notes: Riesling is known for its versatility, ranging from bone-dry to lusciously sweet styles.  Food pairings for riesling are often on the spicier side, so opt for a dry or off-dry riesling and you’ll find the aromatic profile and balance of sweetness and vibrant acidity make it a delightful wine pairing with spicy spring dishes. 

Food Pairings for Riesling: 

• Thai basil chicken - Thai cuisine is known for its bold flavours and often incorporates spicy, sweet, sour, and savoury elements, making it a great food pairing for riesling, particularly off-dry or slightly sweet styles as these provide a natural balance to the spiciness. 

Seared scallops with spicy papaya sauce - Consider choosing a riesling with a touch of sweetness for this food pairing. This sweetness will complement the dish without overpowering it. Additionally, serving the riesling chilled will further enhance its refreshing qualities and make it an even more enjoyable pairing with the dish.

2. Rosé All Day:

Rosé wine is a quintessential springtime beverage. Its delicate fruitiness and refreshing acidity make it an easy drinking, versatile wine, and therefore food pairings for rosé wine are wide and varied, from spicy, to fruity, to herbaceous. 

Wine Pairing: Hush Rosé 

Notes: Look for a rosé wine with an aromatic profile, which often includes floral and fruity notes as this can add complexity and depth to the wine and food pairing. These aromatic qualities can enhance the overall enjoyment of the meal by engaging the senses and providing a delightful sensory experience.

Food Pairings for Rosé Wine: 

• Spicy garlic sun-dried tomato shrimp - The pepper and chili flakes in this zesty dish give it a fiery kick and a crisp, light-bodied rosé wine with refreshing acidity can help to cool the palate and provide relief from the heat, balancing out the spiciness.
• Melon, snap pea and whipped feta salad - This salad is a show-stopper for your next BBQ. Salty feta pairs perfectly with the sweet melon and the peppery radish and arugula.The combination of rosé wine's refreshing acidity, fruitiness and texture contrast makes it an excellent wine pairing for salads featuring crisp vegetables, juicy fruits, and creamy elements like whipped feta.
• Whole roasted chicken with lemon and rosemary - Many rosé wines exhibit citrusy and herbal flavours, which can echo and enhance the citrus and rosemary notes in the dish. The rosé wine’s acidity will also complement the tangy acidity of lemon used in the roasted chicken. With the addition of the pungency of the herbs and garlic, a full flavour rosé make this combination a perfect wine and food pairing. 

3. Light Reds:

For those who prefer red wine, opt for lighter-bodied varieties that won't overpower the delicate notes of spring dishes. 

Wine Pairing: Pinot Noir

Notes: Look for a pinot noir that is light to medium-bodied. A light red offers bright acidity and soft tannins that complement the earthy, herbaceous notes often found in springtime fare. 

Food Pairings for Pinot Noir: 

• Spring vegetable risotto with parmesan crisps – The pinot noir enhances the earthy flavours of the risotto, while the parmesan crisps add a savoury crunch that complements the wine's fruitiness.
• BBQd quinoa burgers - Quinoa burgers often have a hearty texture and nutty taste. A light pinot noir can complement these characteristics without overpowering them. In addition many light red wines exhibit fruity notes such as red berries, cherries, and plums which can complement the earthy flavours of the quinoa burger and add complexity to the food and wine pairing.

4. Sparkling Wines:

Spring is a time of renewal and celebration, making it the perfect excuse to indulge in sparkling wines. Whether it's a festive brunch, a garden party, or simply a leisurely afternoon, sparkling wines are made for warm spring days and add a touch of elegance and effervescence to any occasion. 

Wine Pairing: Let’s Get Fizzical Sparkling wine

Notes: Determine the sweetness level you prefer. Some sparkling wines are bone-dry (brut), while others have varying levels of sweetness. Check the wine's label or description for information on sweetness level. When considering spring wine and food pairings, opt for a sparkling wine with crisp acidity as this can refresh the palate and complement the fresh, vibrant flavours of spring dishes. Look for a sparkling wine that is light-bodied and delicate with notes of citrus, green apple, pear, and floral aromas, which can enhance the flavours of the lighter spring food.

Food Pairings for Sparkling Wine: 

• Smoked salmon and asparagus tart – The bubbles in the sparkling wine cleanse the palate between bites of the rich smoked salmon and delicate asparagus, creating a harmonious balance of flavours.
• Spring pea and mint soup - A light and refreshing soup made with fresh peas, fragrant mint, and a touch of cream is a perfect starter for a springtime meal, and makes for a great food and wine pairing with sparkling wine. The brightness of the peas and mint is enhanced by the crisp acidity of sparkling wine.



5. Port Wines:

Port wine, with its rich, sweet, and fortified nature, is typically associated with cooler weather and hearty dishes rather than springtime meals. However, there are some delightful spring food and wine pairings that incorporate port wine. 

Wine Pairing: A Girl In Every Port (Ruby Port style)

Notes: Port wine comes in various styles, including Ruby, Tawny, and Vintage, varying in age and maturity. Vintage Ports are made from grapes harvested in a single exceptional year and aged in the bottle, Tawny Ports are aged in wooden barrels for extended periods developing drier, nutty, and caramel flavours, while Ruby Port is typically aged for a shorter period or not aged at all leading to sweeter and fruitier notes.

Food Pairings for Port Wine: 

• Fresh fruit tart - The tartness of citrus or berries can balance the richness of the port. Fresh berries such as strawberries, raspberries, or blackberries and port are also a wonderful wine and food pairing - the crisp, flaky crust of the fruit tart contrasts beautifully with the velvety mouthfeel of port wine.
• Chocolate mousse - Port tends to have a pronounced sweetness that complements the rich, indulgent sweetness of chocolate mousse. When it comes to a food and wine pairing, the sweetness of the wine enhances the overall dessert experience without overwhelming the palate. Despite its sweetness, Port often retains a refreshing acidity that helps balance the richness of the chocolate mousse. The acidity in the wine can cleanse the palate between bites, preventing the dessert from feeling too heavy.

In addition, port wine makes an excellent accompaniment to cheese platters and charcuterie boards featuring fresh, mild cheeses such as goat cheese, Brie, or Gouda, cured meats, nuts, olives, and dried fruits. The port wine's sweetness and complexity can enhance the savoury and salt of the meats, and the sweet and nutty flavours of the wine complement the creamy textures and subtle tastes of the cheese.

In conclusion, spring offers a myriad of culinary delights waiting to be explored, and creating spring food and wine pairings is not only fun, but will also elevate your dining experience to new heights. Whether you're enjoying a leisurely picnic in the park or hosting a lavish dinner party, these spring wine and food pairings are sure to delight your palate and celebrate the season in style. Cheers to the joys of springtime dining!