Spring Wine

These are the best spring wines to drink right now

The days are now brighter and the weather is getting warmer. It’s time to put away the heavy winter coats and swap the hearty fireplace wines for spring’s crisp and light varietals. If you loved our popular wine recommendations, you are definitely going to enjoy this curated list of spring wines that will add zest to your park picnics and garden get-togethers this season.

White wines for warm weather

Whites and rosés are perennial warm-weather favourites. The acidity in white wine contributes to its crisp and refreshing flavours. The higher the acidity, the more suited the wine is for warmer weather. Light to medium-bodied dry whites are thus best saved for higher temperatures in summer, while the spring months are the perfect time to uncork the lighter fruitier whites. Think fresh unoaked wines, like a pinot gris or a sauvignon blanc, that can pair well with salads and seafood. A Chablis or an albariño makes for a great spring wine as well. These light and dry wines with citrus aromas and touches of salinity are ideal shellfish pairings.

We recommend the Cloudy Bay Sauvignon Blanc, Marlborough’s iconic white wine. The 2021 vintage is intense and vibrant, positioned to be a future classic. Its light-bodied dry palate shines with notes of juicy passionfruit, white peach and hints of lime. Nectarine blossoms and saline notes bring structure to the mouth-watering vintage, while the finish is long and compelling. Pair with salmon maki, Montealva cheese, and salads that feature asparagus in a starring role.

The versatile appeal of rosé wines

Rosé is another classic spring wine, although its versatility means it can be enjoyed throughout the year. The pink-hued wines strike a balance between red and white, much like spring hits the sweet spot between summer and winter. The lighter-coloured dry rosés are better suited for warm-weather days. The darker hues like Syrah or Mourvèdre are a bit on the heavier side and can be enjoyed on breezy and brisk days. These rosés are the perfect accompaniment for lighter meat proteins and the fresh seasonal produce of spring.

We recommend Poggio Anima’s Raphael Rosato from Sicily, a unique organic blend of mountainous Zibibbo and Syrah from further South. Unlike typical Italian rosés that tend to be on the heavy and dark side, the Raphael is light and juicy and salmon pink in the glass. The palate has firm acidity with light red fruit flavours and floral notes that shimmer with a touch of spice. Serve lightly chilled at picnics and barbecues.  

Lighter reds for brisk spring days

We lean towards lighter wines as the season changes, but we do not forswear a trusted red. Like darker rosés, lighter reds go down well on some chilly spring days. Since wines with higher acidity and lower tannin – such as a pinot noir or a tempranillo – are less heavy than a cabernet and more refreshing, they can be paired well with typical spring fare. You can ever serve a lighter red slightly chilled on warm spring days.

We recommend the Smockshop Band Grenache ‘Spring Ephemeral’ all the way from Oregon, USA. This is a light and airy red for early spring nights, intensely aromatic and incredibly refreshing. Light floral notes dominate the nose, while the juicy palate is vibrant with flavours of wild brambles and berries resting on an undertone of white pepper. Serve it alongside charcuterie boards or vol-au-vents.

Sparkling wines for all occasions

Sparkling wine is the bottled equivalent of fresh-cut flowers in spring. It feels celebratory but can be included as a special part into your regular springtime routine. In its fresh acidity and refreshing flavours, sparkling wine is close to a rosé or a sauvignon blanc, but the effervescence of the bubbles elevates makes it particularly refreshing and palate-cleansing. Crisp, light, and delicious, it pairs well with the fresh and light ingredients of spring. For everyday occasions, a prosecco or a cava can be a good alternative to the more expensive champagne.

We recommend the Albert Brichot Crémant Brut for its finesse and balance between floral and fruity. This is Burgundy’s signature sparkling, made using the same method as Champagne and thus the ultimate substitute. Creamy and rich to taste, it sparkles with notes of lively citrus and white blossoms. The freshness and precision of the cuvée make it a perfect spring wine to for the salty flavours of seafood, poultry, and lean fish, and a likely centrepiece of your next outdoor party that you can enjoy with friends and family.

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