The Best Spring Wine and Food Pairings
Pair, cook, pour: Sommeliers share their favorite spring pairings.
When the weather finally turns warmer, it's a great time to do some spring cleaning—and we're not just talking your closets. Swap out the heavier wines of winter in the same way that you file away recipes for rich, wintry stews. Instead, embrace lighter, fresher flavors that pair perfect with sprightly spring wines. Here are some of our favorite wine and food combinations for spring, inspired by some of our favorite sommeliers.
Double-Cut Lamb Chops with Garlic-Caper Rub
Pair with: Peppery, cold-climate Syrah: 2017 Ferraton Père & Fils La Matinière Crozes-Hermitage
"A great cool-climate Syrah from the Finger Lakes or Northern Rhône should always be framed by great structural tension, with grippy tannins, bright acidity, and a long, savory finish. I love amplifying it with savory, briny flavors like capers."—Christopher Bates, Element Winery, New York
Quick Skillet-Roasted Chicken with Spring Vegetables
Pair with: Creamy, lightly peppery rosé: 2020 Mas de Gourgonnier Les Baux de Provence
"The floral, spice, and orange aromas of Gourgonnier draw me in; on the palate, it's weighty, almost creamy, but with pepper and just enough acidity to balance."—Andrew Fortgang, Canard, Portland, Oregon
Tuna Croquettes
Pair with: Midweight, elegant Sicilian red: 2017 Tornatore Etna Rosso
"After a long day, I like to open a juicy bottle of wine to go with a spread of finger foods. Etna Rosso is multifaceted with red fruits and floral and herbaceous notes. It can match the most intricate of spreads."—Fahara Zamorano, Los Angeles
Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad
Pair with: Savory, lightly honeyed French white: 2018 Clos Lapeyre Jurançon Sec
"For this, I reach for one of my favorites—a dry, powerful, but nervy white: Jurançon Sec. The aromas are unique, a mix of delicate passion fruit, freesia, lemon verbena, sage, dry honey, and so much smoked salt."—Pascaline Lepeltier, Racines, New York City
Asparagus and Fava Bean Tart with Herbed Ricotta
Pair with: Crisp, spicy Grüner Veltliner: 2018 Nikolaihof Hefeabzug
"Grüner Veltliner has a fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture." —Carlin Karr, Tavernetta, Denver