How to Pair Your Wines with Spring Vegetables

As spring arrives, vibrant vegetables like asparagus, peas, artichokes, and fresh herbs begin to take center stage. These delicate, fresh flavours pair beautifully with wines that are equally bright and balanced, such as crisp whites, refreshing rosés, and light-bodied reds. Whether it’s herb-roasted asparagus with Sauvignon Blanc or a spring pea dish alongside a delicate rosé, the right wine pairing can highlight the season’s freshest ingredients and elevate any spring meal.

1. South Africa Sauvignon Blanc — En Primeur Winery Series

• Style: Crisp, zesty, herbaceous
• Flavours: apple, lemon, kiwi with citrus freshness
• Why it works: Sauvignon Blanc’s herbal notes mirror asparagus, peas, and fresh herbs.

Good pairing ideas

• Herb-roasted asparagus
• Spring pea salad with mint
• Goat cheese and fresh herbs

 

2. Zinfandel Rosé style (Cru International / similar)

• Style: vibrant, refreshing, lightly fruity

Good pairing ideas

• Spring vegetable tart
• Tomato & basil dishes
• Grilled vegetables

 

3. Australia Pinot Noir — En Primeur Winery Series

• Style: elegant, light-bodied
• Flavours: cherry and red berry with delicate spice
• Why it works: Soft tannins won’t clash with vegetables.

Good pairing ideas

• Mushroom and pea risotto
• Grilled spring vegetables
• Lentil and herb dishes