Oh, spring! You make me as restless as a willow in a windstorm and as jumpy as a puppet on a string. The days get longer, the temperature warmer, and nature awakens, just like our social life.

In springtime, with its capricious weather and unsettling moods, enjoying a glass of wine after a long day or hosting a house party with friends, featuring good food and excellent wine, becomes a splendid idea.

Wondering what to drink during this lively season? Get your cellar prepared; here is the list of wine suggestions for spring by VinoVoss wine experts.

Orange wine is great to drink in springtime (Photo: Midjourney, prompted by Sylvia Ba)

Aromatic Wines

Spring marks the beginning of life. Whether it's a warm and sunny afternoon in the countryside or a chilly Sunday morning in the downtown market, the essence of spring is captured by the scent of cherry blossoms, vibrant fruit stands, and white flowers in the market. What's best to drink during spring? The answer lies in aromatic wines!

For the not-yet-warm weather in spring, medium to fuller-bodied aromatic whites without too much oak influence are the best choice. Viognier and Gewürztraminer are ideal for the season.

Viognier, with its intense floral aromas like rose, jasmine, and honeysuckle, along with orchard fruit flavors, is not only suitable for spring sipping but also pairs well with poultry and pasta dishes with rich sauces.

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Gewürztraminer, on the other hand, features tropical fruits and exotic spice notes, making it another excellent option to capture the essence of spring. With slightly residual sugar, it pairs well with spicy Asian or Indian dishes.

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Aromatic wines are not limited to whites; there are red wines with aromatic, approachable profiles too. Brachetto and Ruche, both from the Piedmont region in Italy, feature mild acidity, intense floral noses, and juicy red fruit flavors, making them perfect for springtime. They are great to enjoy on their own or paired with savory appetizers and medium-bodied spring dishes.

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Orange Wine

While crisp, refreshing whites may still be too early to drink in the chilly weather of April, orange wine becomes the perfect alternative.

Orange wine is a type of white wine fermented and macerated on the skin, providing an extra layer of flavor with notes of orange peel, dried apricot, herbs, and sometimes tea and earthy tones. Fuller-bodied than normal white wines, orange wines pair well with richer dishes like roasted vegetables, poultry with creamy sauce, and even pork.

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Dark colored Rosé

Rosé is not limited to summer. Thanks to its versatility, rosé has become an all-season drink, suitable for pairing with a variety of dishes and moods. In spring, with warmer weather and blooming flowers, a touch of blush is the perfect addition. Instead of the classic summer Provence rosé, opt for darker-colored, fuller-bodied rosés for spring.

Cerasuolo d'Abruzzo, although not as renowned as its cousin, Montepulciano d'Abruzzo, is beloved by locals in Abruzzo, Italy. It is a dark rosé made exclusively from Montepulciano grapes, deriving its name from the local dialect, meaning "cherry," due to its cherry and red fruit flavors.

This juicy rosé, with rich fruit flavors and mild acidity, is an ideal springtime drink to enjoy in the afternoon or pair with food. However, if you go to Abruzzo and call it a rosé, some locals might drag you into a heated argument!

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Speaking of dark rosé, Tavel should not be forgotten. Hailing from the southern Rhone, Tavel is usually made with traditional southern Rhone valley and Mediterranean varieties such as Grenache, Syrah, Mourvèdre, Cinsault, Bourboulenc, and more.

Its rich flavors, fruity character, and some body make it a gourmet wine, perfect for Mediterranean dishes like Ratatouille, grilled seafood, and pasta.

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Light to Medium Red

For red wine lovers, springtime is the season for less bold, fresher, yet still flavorful reds with character. Light to medium-bodied reds are the way to go. Here is some inspiration!

A cool climate Pinot Noir is perfect to share with friend in a chilly spring evening (Photo: Midjourney, prompt by Sylvia Ba)

Cool Climate Pinot Noir

Pinot Noir is a timeless classic. For springtime, a preference is given to a cool climate Pinot Noir, with more crunchy red berry fruits, some earthiness, and minerality. A classic Burgundy red is always a safe bet, but exploring other options for cool climate Pinot Noir is also rewarding.

If you lean towards the old-world style, characterized by higher acidity, lighter body, subtle fruit character, more earthiness, a hint of spice, and mineral tones, try a Sancerre Rouge, a Pinot Noir from Alsace, or a German Spätburgunder.

For those who fancy a new-world style, a Pinot Noir from Central Otago in New Zealand, Willamette Valley in Oregon, Yarra Valley in Australia, or something even more original and lesser-known, like Patagonia in Argentina, would be your next favorite for this season. Expect a more fruit-driven, forward, and clean taste.

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Wines With A Spicy Touch

For more adventurous palates, if you appreciate the spiciness in Syrah but find it too rich for spring, then Blaufränkisch from Austria and Central Europe or Refosco from Northeast Italy are worth discovering.

Blaufränkisch wines are generally medium-bodied, with medium to high acidity, a moderate alcohol level, and structured but not harsh tannins.

It’s a pleasant red wine for springtime, with the grape variety gaining popularity worldwide for its underrated potential. Consider it a lighter, more approachable version of Syrah, with black pepper notes and dark fruit flavors, but more food-friendly.

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Refosco, on the other hand, is mainly from the Friuli-Venezia-Giulia region of Italy and Slovenia. The signature flavors include spices like anise, clove, and dried herbs, with red fruit flavors and a hint of smokiness.

It's nothing like the mainstream red wines you've tasted, but you'll love it. The high acidity and medium body make it extremely food-friendly, pairing well with pasta, pizza, charcuterie, and all kinds of meats.

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A Touch of Minerality

As the highest active volcano in Europe, Mount Etna emerges in the wine scene as a hotspot for its interesting wines. The Etna Rosso, primarily made from the indigenous variety Nerello Mascalese, an offspring of Sangiovese, is one such wine.

The volcanic soil imparts minerality to the wine, along with its inherent red fruit, dried herbs, and earthy flavors. It’s a wine full of energy, yet with elegance and refinement.

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Here we are, dear Vinovossers; we hope you have your cellar prepared for spring and find your next favorite spring wine from the list. Enjoy the rejuvenating season and the vitality.

Cheers!

Sylvia Ba