The Best Food and Wine Pairings for Spring and Summer: Expert Tips to Elevate Your Seasonal Meals

Introduction: The Art of Pairing Wine with the Season

The sun is shining, farmers’ markets are bursting with fresh produce, and our meals are getting lighter…

So what better way to enhance a seasonal dish than with a perfectly chosen wine pairing?

Spring and summer are ideal seasons to explore new food and wine pairings.

Whether you’re a fan of sipping rosé on the patio, enjoying crisp white wine with seafood, or pairing light reds with a summer barbecue, there’s a perfect match for every occasion.

Grilled fish, crunchy vegetables, composed salads, marinated meats, fruity desserts…

So many delicious opportunities to awaken your taste buds with refreshing, precise, and bold wine pairings.

In this article, you’ll discover a curated selection of food and wine pairings that are perfect for spring and summer—drawing inspiration from the principles taught in our WSET wine education courses.

👉 These are simple, accessible ideas that always hit the mark—designed to elevate your seasonal meals with confidence and style.

Whether you’re a restaurant owner, wine retailer, or passionate enthusiast, this guide will give you clear and actionable tips to help you select the right wines, impress your guests, and rediscover the pairings that truly work.

1. Why Food and Wine Pairings Evolve with the Seasons

In spring and summer, our taste preferences naturally shift.

Gone are the days of heavy stews and bold reds by the fireplace…
It’s time for freshness, acidity, fruitiness, crunch, and lightness.

And that’s where food and wine pairings shine.

The right wine enhances a dish by amplifying its flavors—or by balancing out bold or rich textures.

Key principles for spring-summer food and wine pairings:

• Look for freshness in wine to complement lighter dishes.
• Avoid overly tannic or high-alcohol wines, especially in warmer weather.
• Match the intensity of the wine with that of the dish:
  Try a chilled rosé with light grilled meats, a zesty white for ceviche, or a low-extraction red with a charcuterie board.

Play with contrast or harmony: acidity vs. fat, sweetness vs. spice, fruitiness vs. bitterness.

2. Fresh and Sunny Appetizers: Lightness and Zest on the Menu

Aperitif time is the perfect opportunity to gently awaken the palate before a summer meal.

When the weather gets warmer, light, crunchy bites and zesty wines take center stage—perfect to kick off your meal in style.

What to serve for spring-summer appetizers?

• Homemade hummus with lemon and cumin (Ottolenghi-style), served with crunchy raw veggies like carrots, cucumbers, and radishes.
• Fresh herb cream cheese on toast.
• A light charcuterie platter with olives and sun-dried tomatoes.
• Melon and prosciutto bites.
• Light, airy cheese gougères.
• Other ideas: veggie spreads, fish rillettes, tapenade, focaccia…

What makes a perfect wine for aperitif?

• Freshness: Crisp acidity to awaken the palate and stimulate appetite.
• Lightness: Low-tannin, low-alcohol wines that don’t overpower the taste buds.
• Expressive aromas: Think stone fruits, citrus, herbs, and floral notes.

Which wines to choose?

• Sauvignon Blanc from the Loire Valley (Touraine, Sancerre): Zesty, citrus-driven, herbaceous — a perfect match for goat cheese, raw veggies, and herb-based bites.
• Pinot Gris from Alsace: Slightly round yet always fresh, ideal with savory snacks and cheese pastries.
• Vermentino (Corsica, Languedoc, Sardinia): Floral, crisp, and Mediterranean—perfect for olive-based or sun-drenched bites.
• Rosé from Provence or IGP Méditerranée: Dry, fruity, and mineral—super versatile with any summer appetizer.

Other great aperitif options:

• Prosecco (Italy): Delicate bubbles, floral aromas, a touch of sweetness on the finish.
• Muscadet Sur Lie (Loire): Dry, saline, and brilliant with seafood canapés.
• Vinho Verde (Portugal): Light, low-alcohol, and vibrant—great to start a warm-weather meal.

💡 WSET Tip: For aperitif wines, go for low-alcohol options with bright acidity to keep the appetite alive.

🌟 Our favorite pairing:
Melon + feta + fresh mint
→ Pair it with a rosé from Bandol or a crisp white from Southern France (Clairette, Rolle, or Piquepoul).

3. Composed Salads and Seasonal Vegetables: Ultra-Fresh Pairings… But Not Always Easy!

In summer, salads rule the plate: colorful, fresh, and packed with flavor.
But watch out — ingredients like vinegar, raw vegetables, soft cheeses, and fruits can be tricky to pair with wine.

Some seasonal salad ideas:

• Heirloom tomato, burrata, and basil salad à la Sabrina Ghayour or Ottolenghi
• Modern Niçoise salad (tuna, green beans, eggs, olives)
• Fresh mint tabbouleh with bulgur
• Quinoa salad with mango, avocado, and feta in a Gaston Acurio style
• Also: grilled asparagus, artichokes, tomato-mozzarella, burrata, ceviche…

Which wines to serve with your summer salads?

• Côtes-de-Provence Rosé or a dry Rosé from Anjou: fresh and fruity, great balance with tomatoes and raw vegetables.
• Dry Chenin Blanc from the Loire (Saumur, Vouvray): zesty, floral—amazing with fresh cheese and stone fruits.
• Assyrtiko from Greece: saline and lemony, perfect with cucumber, yogurt sauces like tzatziki, and fresh herbs.
• Light orange wine (skin-contact white) if the salad has bold or spicy elements (curry, coriander, roasted vegetables).

Other great options:

• Sauvignon Blanc (Loire or Marlborough): herbaceous and crisp—perfect for green vegetables and fresh herbs.
• Vermentino (Corsica, Sardinia): citrusy and saline, great with Mediterranean salads.

💡 WSET Tip:
Avoid overly acidic vinaigrettes that can clash with wine.
Use olive oil, mild balsamic, yogurt, or lemon to keep balance in your food and wine pairings.

What to keep in mind before choosing your wine:

• Ingredients like tomatoes, lemon, arugula, or berries will emphasize acidity.
• Proteins (chicken, salmon, eggs, cheese) allow for more structured, fuller-bodied wines.

🌟 Perfect pairing tip:
Warm goat cheese salad with honey and walnuts
→ Pair it with a light Pinot Noir from Burgundy or a white Côtes-du-Rhône (Marsanne/Roussanne blend).

4. Summer Grilled Dishes and Barbecue Favourites

In summer, we go for light, colorful cooking—often grilled on a plancha or barbecue.

The wines should match bold but not heavy flavors, quick cooking styles, and varied textures.

Dish ideas:
Lamb chops, grilled sausages, kefta skewers (à la Sabrina Ghayour), grilled vegetables, marinated meats, homemade burgers.

From poultry to lamb chops to plant-based merguez sausages—the key is to choose a wine that stands up to the aromatic intensity.

Wine pairings:

• Northern Rhône Syrah: floral (violet), peppery—perfect with duck breast or lamb skewers.
• Loire Valley Cabernet Franc: fresh, herbal—great with grilled white meats.
• Spicy Rosé (Pays d’Oc, Sainte-Victoire, Tavel, Bandol): fruity, structured, ideal for marinated or spiced meats.

Other suggestions:

• Zinfandel (California): fruity, spicy, generous—great with grilled red meats.
• Argentinian Malbec: full-bodied, tannic—a barbecue classic.

💡 WSET Tip: For grilled meats, choose wines with body and tannins to match the smoky, bold flavors.

5. Fish and Seafood Dishes

These may seem simple, but their delicate textures require careful pairing with wines that are precise, vibrant, and lightly oaked or unoaked.

Dish ideas:
Baked sea bream, grilled fish, plancha-style shrimp à la Cyril Lignac or Laura Kie, shellfish, sashimi, ceviche inspired by Gastón Acurio.

Wine pairings:

• Picpoul de Pinet (Languedoc): dry, citrusy—great with oysters or grilled octopus.
• Muscadet Sèvre-et-Maine sur lie: light, saline—perfect for mussels, shrimp, or sea bream.
• Vermentino (Corsica or Italy): round and floral—ideal with sea bass or seabream in olive oil.
• Albariño (Spain): crisp, saline—lovely with clams or squid.

Other suggestions:

• Chablis (Burgundy): lean and mineral—fantastic with oysters and shellfish.
• Dry Chenin Blanc (Loire or South Africa): great for shrimp or fish with sauce.
• Brut Champagne: elegant with fine bubbles—enhances iodized textures and brings lift to seafood.

💡 A dry, lively white wine enhances saline flavors and keeps the mouth feeling fresh and vibrant.

🌟 Perfect pairing tip:
Grilled tuna, sesame, soy/ginger glaze
→ Best with a rosé from Bandol or a light red from Sicily (Nerello Mascalese).

6. Vegetarian and Flexitarian Dishes: Balance, Freshness & Creativity

Spring and summer are the perfect seasons to explore vegetarian and flexitarian cuisine.
Colorful, rich in texture and full of plant-based flavors (legumes, roasted vegetables, fresh sauces…), this type of cooking deserves wine pairings that are just as vibrant and subtle.

From vegetarian curries, veggie stir-fries, grilled tofu, grain patties, mushroom risottos, herb-infused quinoa, to chickpea and feta salads—these dishes focus on freshness, gentle spice, and varied textures.

Recommended wines:

• Sauvignon Blanc (Loire – Touraine, Reuilly): zesty and citrusy—ideal with crunchy herb salads or raw veggie starters.
• Dry Chenin Blanc (Anjou or Savennières): floral and complex—great with warm lentil salads or grilled seasonal vegetables.
• Dry Riesling (Alsace or Germany): taut and precise—perfect for exotic, spice-forward vegetarian dishes.

Other options:

• Pinot Gris (Alsace): round, slightly smoky—great with mildly spiced veggie dishes.
• Grenache Blanc: full-bodied, textured—delicious with creamy veggie sauces.
• Light-bodied Côtes-du-Rhône Red: soft and fruity—suits roasted vegetable preparations.
• Dry Gewürztraminer: bold, aromatic—excellent for pairing with Middle Eastern or Asian veggie dishes.

Warm Vegetarian Dishes

Think vegetarian lasagna, mild curries, Chinese-style stir-fried vegetables à la Handa Cheng…

Cooking techniques, sauces, and condiments add intensity to these plates.
You’ll need supple, medium-structured wines, sometimes lightly oaked or spiced, depending on the ingredients.

Recommended wines:

• Pinot Noir (Alsace, Burgundy, or Germany): subtle and silky—pairs well with mushrooms, eggplant, or creamy cheese sauces.
• Côtes-du-Rhône Blanc: peachy and round—perfect with zucchini gratins or summer vegetable pasta.
• Rosé (Provence or Corsica): balanced and elegant—versatile with veggie curries or Asian woks.

💡 Adjust the texture of the wine based on the richness of the vegetarian dish:
The more decadent the dish, the fuller and rounder the wine can be.

🌟 Top Pairing Idea:
Miso-roasted eggplant with sesame seeds
→ Pair it with a Gewürztraminer Vendanges Tardives (late harvest): lush, floral, and slightly sweet—perfect counterpoint to the dish’s deep umami notes.

7. Light & Fruity Summer Desserts: Freshness and Indulgence

As the warmer months return, so do berries, peaches, apricots, and frozen treats.
To end a spring or summer meal on a high note, go for wine pairings that are light, aromatic, and delicately sweet—without overwhelming the palate.

🍓 Fruit Tarts & Fresh Fruit Salads

These desserts rely on simplicity, natural fruit acidity, and often a crispy sweet crust, like those made famous by Cyril Lignac.
They call for fresh, slightly sweet wines with floral and fruity notes.

Recommended wines:

• Moscato d’Asti (Italy) – Low in alcohol, lightly sparkling, perfect with strawberry or peach salads.
• Clairette de Die – Fine bubbles, notes of fresh grapes, apricot, light honey—ideal with stone fruits.
• Off-dry Rosé (Cabernet d’Anjou, Rosé d’Asti) – Zesty and indulgent with raspberry tarts.
• Icewine (Canada, Germany) – Intense, luscious, and incredible with tropical fruit.

🍨 Ice Creams & Sorbets

Whether it’s vanilla ice cream, lemon sorbet, or berry gelato, these treats need wines with high aromatic intensity, enough acidity and sugar to shine through the cold without feeling heavy.

Recommended wines:

• Sweet Muscat (Rivesaltes, Beaumes-de-Venise, Banyuls) – Amazing with vanilla, chocolate, or coconut ice cream.
• Sweet Loire wines (Coteaux du Layon, sweet Vouvray) – Fantastic with mango or peach sorbet.

💡 WSET Tip: For desserts, your wine should always be sweeter than the dish—otherwise, it will taste bitter, flat, or metallic.
❄️ Serve dessert wines chilled, ideally between 6–8°C (43–46°F).

🌟 Top pairing:
Strawberry tart with vanilla pastry cream
→ Perfect match: Moscato d’Asti – fine bubbles, floral notes, touch of honey—a 100% summer pairing.

Conclusion: Embrace Seasonal Food and Wine Pairings

Spring and summer are the perfect seasons to explore new food and wine pairings—bringing together freshness, lightness, and joy.

Whether you’re a wine lover or a hospitality professional, mastering seasonal pairings helps you elevate your meals, impress your guests, and advise customers confidently.

With the diversity of seasonal produce and wine styles around the world, the possibilities are endless!

And to go even further—learn tasting techniques, understand global wine styles, develop your sensory analysis, and earn international certification—there’s no better path than a WSET wine course.

🌍 Want to improve your wine knowledge and food and wine pairings?

👉 Check out our WSET wine courses, available online or in-person at Weeno.

Learn how to create your own perfect food and wine pairings, identify wine styles, and taste like a pro.
Reserve your spot now at weenodrinksacademy.com