Return of the Fresh

Spring has a way of resetting your palate without asking. The food becomes greener, brighter, more delicate, and the wines you were drinking a few weeks ago start to feel out of place. The winter blues begin to lift, and with it comes that familiar pull to be out again, on a patio, a glass in hand, with friends, somewhere between a plan and no plan at all. My favourite part is getting to pair wines with the new spring produce and when you get it right, the wine does not compete, it sharpens everything on the table

The OG for spring veg, asparagus. The one vegetable people love to avoid when it comes to wine. It carries a slightly bitter, almost herbal edge that can throw things off. Instead of fighting it, lean into it! Sauvignon Blanc is the easy answer, but not all styles feel the same. Look for something with freshness and lift, like a Sancerre or a cooler climate expression from New Zealand. If that is already your go to, mix it up with Grüner Veltliner instead. It has a subtle peppery note that meets asparagus right where it is and feels just a touch more interesting.

Peas, fresh herbs, and anything green and delicate follow a similar rhythm. Think dishes with mint, basil, or a squeeze of lemon. This is where you want wines that feel alive. German or Alsatian Dry Riesling bring acidity without overwhelming the plate. If you usually reach for Pinot Grigio in these moments, this is your upgrade. It gives you the same freshness, but with more personality.

When you move into softer textures like burrata and goat cheese, you can take a slight step up in weight. A lightly oaked Chardonnay works here but keep it restrained. You want something that supports the creaminess without turning the whole pairing heavy. If you like rich, buttery styles, try pulling back slightly toward Chablis or a cooler climate Chardonnay. You still get that texture, just with more balance.

My ultimate favourite in spring produce? Strawberries. A dry rosé is the easiest answer, but choose one with structure, not just something pale and forgettable. If you tend to grab whatever rosé is closest, try something like Tavel Rosé from Rhone instead. It has more depth, a little more grip, and holds up to the fruit. Or, if you want something that feels a bit more playful, sparkling wine with strawberries is always the best idea.

For dishes that bring a bit more richness, like salmon, spring lamb, or anything grilled as the weather turns, you can introduce lighter reds. This is where chillable styles come into play.

Gamay from Beaujolais or a Frappato from Sicily offer just enough structure while staying fresh.

If you are someone who leans toward bigger reds, this is the moment to shift. You still get that satisfying weight, just without overpowering everything else on the table.

Muratori Franciacorta Brut Imported by Collectio Imports

Spring is not about perfect pairings. It is work best right now are the ones that feel awake. They carry acidity, a sense of place, and just enough character to keep things interesting without taking over the table.

Pour something that makes the food taste better, but also makes the moment last a little longer.

Cheers!
Stephanie Gilker is the founder of Saint Wine Society, curating polished wine tasting experiences and Champagne service across Alberta. She holds WSET Level 3, French Wine Scholar, and Master of Champagne certificates, bringing expertise, creativity, and elegance to every glass.

Photo Credit: Stephanie Gilker