Buy the New Vintage
Spring brings fresh releases of rosé and whites; drink them young.
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Buying & Occasions
Spring brings green vegetables, fresh herbs, and longer evenings. The wines that suit it are bright, aromatic, and lighter than winter's bold reds.
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The best spring wines mirror the season: fresh, green, and floral. As winter’s heavy stews give way to salads, vegetables, and lighter proteins, wine should follow. Look for bright acidity, which matches tangy dressings and fresh herbs, and aromatic character, such as citrus, flowers, and green herbs. Our acidity in wine guide explains why acidity matters so much with food. Body should be light to medium. Spring evenings can still be cool, so this is a good time for wines that sit between summer’s very light whites and winter’s bold reds: rosé, lighter reds, and textured whites. Spring is also when many winemakers release the newest vintage of their whites and rosés. These young wines are at their freshest and fruitiest, so it is a great time to buy them.
Sauvignon Blanc is spring in a glass. Its grassy, herbal, citrus flavors match asparagus, peas, and goat cheese. Try Sancerre from the Loire Valley or a bottle from Marlborough. See Sauvignon Blanc. Grüner Veltliner from Austria has lime, green apple, and white pepper notes. It is famously good with tricky green vegetables like artichokes. Learn about Grüner Veltliner. Albariño from Spain and Vermentino from Italy are bright and slightly salty, wonderful with seafood and herbs. Dry Riesling from Alsace, Austria, or Australia offers lime and floral aromas with crisp acidity. Chenin Blanc from the Loire, such as dry Vouvray, adds apple and honeysuckle, great with spring chicken.
Rosé season starts in spring, not summer. The new vintage arrives in shops, fresh and vibrant. Dry Provence rosé is pale and delicate, with strawberry and citrus. It pairs with salads, grilled fish, and vegetable dishes. Rosés from the Loire or Spain can be a little fruitier. Our rosé wine guide covers the styles. Sparkling wine suits spring’s celebrations: Easter, Mother’s Day, graduations, and weddings. Crémant and Cava offer traditional-method bubbles at modest prices, while Prosecco is lighter and fruitier, ideal for mimosas. See wine with brunch for more ideas. Sparkling rosé brings both worlds together and is lovely with strawberries, a spring highlight.
Spring reds should be light enough for vegetables and fish but substantial enough for lamb, the season’s signature meat. Pinot Noir is the most versatile. Its cherry and earthy notes pair with salmon, mushrooms, and roast chicken. Read about Pinot Noir. Beaujolais from Gamay is juicy and fresh, delicious with a slight chill. Cabernet Franc from the Loire Valley, such as Chinon or Saumur-Champigny, has red fruit and a herbal, leafy edge that echoes spring greens. See Cabernet Franc. Rioja Crianza or a southern Rhône red works well with roast lamb and rosemary. Serve lighter reds at 55 to 60°F. A short spell in the refrigerator brightens their fruit on mild spring days.
Spring ingredients can be tricky, so a few pairings are worth knowing. Asparagus makes many wines taste metallic or bitter. Choose Sauvignon Blanc or Grüner Veltliner, whose green flavors match it. Peas and fava beans: Vermentino, Sauvignon Blanc, or dry rosé. Artichokes: Grüner Veltliner or a crisp, unoaked white. Roast lamb: Rioja, Bordeaux, or Côtes du Rhône. See wine with lamb. Easter ham: off-dry Riesling, dry rosé, or Pinot Noir. Our wine with Easter dinner guide has more. Spring salads: high-acid whites like Albariño or Sauvignon Blanc stand up to vinaigrette. Salmon: Pinot Noir, rosé, or Chardonnay. Fresh herbs like mint, dill, and chives pull green, herbal wines into focus, so lean into Sauvignon Blanc and Grüner Veltliner.
Most spring wines are affordable. Grüner Veltliner, Albariño, Vinho Verde, Loire Sauvignon Blanc, and dry rosé are easy to find for under about $20, and our list of the best white wines under $20 has more ideas. Spring weather swings from chilly to warm, so adjust serving temperature to the day. On a cool evening, let whites sit out for ten minutes after the fridge so their aromas open. On a warm afternoon, keep an ice bucket close. Weekend gatherings get going in spring too. A magnum of rosé or a few bottles of Crémant covers a backyard lunch easily. When the heat arrives, move on to our summer wines for even lighter picks.
| Spring Dish | Best Wine | Why It Works |
|---|---|---|
| Asparagus | Sauvignon Blanc or Grüner Veltliner | Green, herbal flavors match the vegetable |
| Roast lamb | Rioja Crianza or Côtes du Rhône | Savory reds suit lamb and rosemary |
| Easter ham | Off-dry Riesling or dry rosé | Fruit and acidity balance salty, sweet glaze |
| Salmon | Pinot Noir or rosé | Light enough for fish, flavorful enough for richness |
| Pea and herb risotto | Vermentino or Chenin Blanc | Fresh acidity lifts creamy, green flavors |
| Brunch | Crémant or Prosecco | Bubbles refresh with eggs and pastries |
Spring brings fresh releases of rosé and whites; drink them young.
Pair it with Sauvignon Blanc or Grüner Veltliner to avoid bitterness.
Pinot Noir and Beaujolais taste brighter at 55 to 60°F.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizYes. Vinho Verde from northern Portugal is light, crisp, and often lightly spritzy, with lime and green apple notes and modest alcohol. It suits spring salads, shellfish, and patio afternoons. It is usually inexpensive and meant to drink young, so buy the most recent vintage you can find.
Light to medium-bodied reds suit spring: Pinot Noir, Beaujolais, and Loire Cabernet Franc. They pair with salmon, mushrooms, and roast chicken. For spring lamb, choose a Rioja Crianza or Côtes du Rhône.
Spring is ideal. Most new-vintage rosés arrive in shops in spring, when they are freshest. Rosé is generally best within a year or two of the vintage, so look for the most recent year on the label.
For ham, try off-dry Riesling, dry rosé, or Pinot Noir. For lamb, choose Rioja, Bordeaux, or Côtes du Rhône. A sparkling wine like Crémant is a festive way to start the meal.
High-acid whites like Sauvignon Blanc, Albariño, and Grüner Veltliner stand up to vinaigrette. Dry rosé is also a great match. Avoid oaky or tannic wines, which can taste flat against acidic dressings.
Yes. Its grassy, citrus, and herbal flavors make it ideal for spring vegetables, goat cheese, and seafood. Loire Valley Sancerre is more mineral, while Marlborough versions are more tropical and intense.
