Savor Spring: 5 Best French Wine Pairings for Seasonal Flavors

As the natural world reawakens to the arrival of spring, it is an opportune time to indulge in the art of seasonally-inspired food and wine pairings. In my corner of the world, spring in the Northern Hemisphere means indulging in locally sourced produce such as asparagus, morels, cauliflower, artichokes, strawberries and fresh goat cheese, which add a seasonal and flavorful touch to meals while supporting local farmers.

In this article, I invite you to embark on a journey through the nuances of some of the finest French wine pairings for spring, with an emphasis on the use of fresh, vibrant ingredients. So, let us savor the beauty of the season and discover the perfect French wine to complement your exquisite springtime dishes.

Chenin Blanc with Asparagus

Asparagus is at its freshest in the spring, and the perfect wine to pair it with is Chenin Blanc from the Loire Valley. This white wine’s crisp and refreshing acidity complements the slightly bitter and earthy flavor of asparagus. For a delicious springtime lunch, try toasted sourdough topped with white asparagus, sage, and a poached egg. If you can get your hands on an aged chenin from a reputable producer, this pairing will be unforgettable. I once prepared this dish and paired it with a 2007 Coulée de Serrant, and it remains one of the most intricate food and wine pairings I have ever experienced. 

Top Pick: “Coulée de Serrant” by Nicolas Joly and Les Epinays by La Grange Tiphaine 

Pinot Noir with Morels

Simple yet sophisticated, the delectable flavors of spring with a pasta dish featuring morels paired with Bourgogne Pinot Noir. This dish elevates the season’s fresh ingredients with the robust earthy and nutty flavors of the morels, perfectly complemented by the light-bodied Pinot Noir. Its complex blend of fruity and earthy notes enhances the dish’s richness, while its crisp acidity cuts through the sauce’s creaminess for a perfectly balanced taste. A classic regional Burgundy Pinot Noir will undoubtedly bring out the best in this dish, although if you want to take it to the next level, try a slightly aged Pinot Noir from Cote du Nuit. 

Top Pick: “Bourgogne Pinot Noir” from Domaine Hubert Lignier

Sauvignon Blanc with Goat Cheese

Goat cheese is a beloved delicacy, known for its tangy and creamy taste. It pairs exceptionally well with a variety of wines, but a classic pairing is Sauvignon Blanc. The crisp acidity of the wine cuts through the creaminess of the cheese, while its fruitiness complements the tangy flavor. For a truly exquisite pairing, try a Sancerre from the Loire Valley. This wine is made from the Sauvignon Blanc grape and has a distinctive minerality that balances the creaminess of the cheese while accentuating its tangy notes.

For a delightful springtime lunch, serve a salad of mixed greens, thinly sliced radishes, and beets topped with crumbled goat cheese. Dress it with a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard. Pair it with a chilled glass of Sancerre, and you’ll have a refreshing and delicious meal that celebrates the fresh flavors of spring. 

Riesling with Cauliflower

Riesling is an excellent choice to pair with curried cauliflower. The wine’s crisp acidity and fruity flavors balance the spice and complexity of the curry, making it a perfect match for this flavorful dish. The sweetness of the Riesling complements the slight sweetness of the cauliflower, while the wine’s minerality cuts through the richness of the curry’s sauce. Whether the curried cauliflower is served as a side dish, hearty soup or as a vegetarian main course, a glass of Riesling from Alsace, will elevate the flavors of the dish and provide a refreshing balance to the spiciness of the curry. 

Gamay with Charcuterie

Charcuterie is a beloved French tradition that pairs perfectly with a light and fruity Gamay in the springtime. The wine’s fruit flavors and low tannins complement the salty and savory flavors of the cured meats. For a classic French pairing, try a Beaujolais from the Beaujolais region.

For a springtime picnic, create a charcuterie board with an assortment of cured meats, such as prosciutto, salami, and pâté, along with a variety of cheeses, nuts, and fresh strawberries. Bring along a chilled bottle of Beaujolais and enjoy a leisurely afternoon under the sun, surrounded by nature’s beauty. Alternatively, cut the charcuterie into small pieces and mix it with cooked pasta and a lighter sauce for a refreshing cold pasta dish. Add fresh green such as arugula or parsley for a pop of flavor. Pair it with a chilled glass of Morgan, and you’ll have a delicious and satisfying meal that celebrates the flavors of spring.

As we embrace the rejuvenating spirit of spring, now is the perfect time to explore the art of seasonally-inspired food and wine pairings. In this guide, we’ve delved into some of the finest springtime pairings, highlighting French wines and fresh, vibrant ingredients. Let’s raise a glass to savoring the beauty of the season, elevating our culinary experiences, and discovering the ideal French wines to accompany your delectable spring dishes.

Now that you’ve discovered these exquisite pairings, head over to our Instagram @pariswinegirl and follow us for more tips, inspiration, and updates. Share your food pictures and pairing experiences using #SpringWinePairings, and join us on our immersive private wine tours to explore Beaune’s vibrant wine culture. Cheers to a delightful spring season!