Welcoming Spring in Your Glass

As winter finally begins to ebb and the first signs of spring appear, our appetites shift almost without noticing.  Just as our cooking changes with the months, so does what we want for a glass.  The hearty, comforting wines that carried us through the colder months start to feel a little heavy, and we naturally reach for something brighter, fresher and more in tune with the season’s slow awakening.  Seasonal drinking isn’t about rigid rules or trends, it’s simply about choosing wines that suit the moment you’re in.

Spring Wines

In spring, white wines regain their place at the centre of the table. Crisp, aromatic styles such as Albariño, Picpoul de Pinet and Verdicchio work beautifully with lighter dishes, spring vegetables and seafood, offering brightness without sharpness. Sauvignon Blanc from cooler regions can feel especially at home now, its herbal notes echoing the season’s return to green flavours.

Texture also matters. Spring isn’t only about lean wines, it’s a time for balance. Chenin Blanc from the Loire or South Africa, Pinot Gris from Alsace or a gently oaked Burgundian Chardonnay provide roundness and depth while still feeling fresh and composed, making them ideal for roast chicken, creamy sauces or mushroom dishes.

Lighter Reds Step Forward

As the days lengthen, softer reds come into their own.  Pinot Noir or Gamay offer soft tannins, bright fruit and a delicacy that suits spring cooking.  Served slightly chilled, they pair effortlessly with grilled vegetables, lamb or herbed dishes.  Served in this way, they bridge the gap between winter’s richer reds and the easy summer bottles to come.

By Debbie Bass

Bass & Caird Wine Merchants Ltd