What Wines to Pair with New Spring Vegetables?

With the arrival of spring, not only do the sun's rays make their appearance, but so do the “new vegetables.” These early-season veggies are the first to emerge from the soil, taking advantage of the milder climate. However, “new vegetables” means more than just their early harvest. These spring vegetables are distinguished in gastronomy by their small size, thin skins (when they have any), and delightful flavors that require minimal preparation. Tender, flavorful, and vibrant, they are a true culinary event for seasonal food enthusiasts.

What Are the "Star" Spring Vegetables?

Spring’s new vegetables are naturally the stars of the season: freshly shelled peas, young carrots and potatoes with their thin, crispy skins, artichokes, asparagus, green onions, and young turnips, among others. These seasonal vegetables offer a palette of flavors that provide many opportunities for wine pairings. Whether as an accompaniment or in a vegetarian wine pairing, these vegetables reconnect us with the sun through our plates. Naturally savory, crunchy, and fresh, they pair perfectly with the acidity and minerality of white wines—but not exclusively! With many types of vegetables, there are numerous possibilities, and each cooking method opens up different pairing options.

Our Recommended Pairings:

We will explore three main categories of dishes featuring new vegetables. The most complex pairings involve asparagus and artichokes. Their vegetal profile and typical preparation methods make them suited for specific wine pairings. Next, young potatoes, which pair differently depending on their cooking method. Finally, the famous vegetable medley, which combines various new vegetables and follows general pairing rules regardless of the recipe.

Which Wine with Asparagus and Artichokes?

Asparagus is particularly renowned for being tricky to pair with wine. It comes in several varieties:

• White Asparagus: Grown underground, shielded from light, resulting in a subtle nutty flavor.
• White Asparagus with Purple Tips: These have emerged from the soil and received some sunlight.
• Green Asparagus: Grows in the open air with a more pronounced and vegetal taste.

The bitterness of asparagus will influence the wine pairing. For asparagus:

• Green Asparagus: Look for fresh, mineral white wines.
• White Asparagus: Opt for fruitier and more expressive white wines.

Recommended choices include dry Muscat and Riesling from Alsace, floral dry whites from Provence, or Côtes-de-Gascogne wines with their characteristic grape varieties.

For artichokes, pairing difficulty arises from how they are consumed:

• Cooked Artichokes in Dishes: The cooking process will soften the artichoke’s vegetal character, and the dish itself will guide the wine pairing.
• Artichokes with Vinaigrette: The combination of artichoke flavor and vinegar makes choosing a wine more complex. A floral wine makes for a fresh and elegant pairing.

Recommended wines include dry Muscat, Sauvignon from the Loire, or Viognier from the Rhône Valley.

Which Wine to Pair with Young Potatoes?

Young potatoes are characterized by their sweet chestnut and hazelnut flavors, making them excellent as a side dish. They can be enjoyed simply steamed, sautéed in oil, or with a touch of salted butter:

• Light Cooking (Steaming): Pair with a crisp, fruity white wine. Excellent choices include Bourgogne, Mâconnais, or Chenin Blanc from the Loire.
• Heavier Cooking (Sautéed): These pair well with a more robust red wine from regions like Languedoc, Bordeaux, or the South-West.

Which Wine with a Vegetable Medley?

The vegetable medley is a quintessential spring dish featuring new vegetables. It generally involves lightly cooking a mix of vegetables (carrots, peas, potatoes, cauliflower, etc.) either steamed or boiled to retain their flavors.

For wine pairing, the fresh, vegetal profile of new vegetables calls for a white wine. To highlight the less bitter flavors compared to asparagus or artichoke, opt for a more aromatic white wine. Recommended choices include Chablis, Sauvignon Blanc from the Loire, Gros-Plant from Pays Nantais, Entre-deux-Mers, or Irouléguy Blanc from the South-West.