Wine and Stemware Trends for Spring
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When it comes to wine, there are few seasons more exciting than spring. There’s just something about giving yourself full permission (or a firm pep talk) to change out of your winter stretchy pants, cellar those heavy reds, and post up on an outdoor patio as the weather warms with a bottle of something crushable.
But “crushable” is a relative term, and spring wine is by no means a narrow category. For some, the season calls for chillable reds that ease the transition from wintry bottles to summertime spritzers; for others, it means a beeline to bubbles and pink porch pounders. And there’s plenty in between.
Whatever you prefer to uncork this time of year, the key thing spring wines have in common is that they all taste better when you don’t have to pair them with a coat and a 4 p.m. sunset. Here’s what’s in our glasses this spring—along with what stems we’re sipping it all from.
White Wines with Salinity
A buzzword in wine these days is “salinity,” which generally refers to that unmistakable mix of sea spray and wet stone that, once you’ve tasted it, you find yourself seeking in every other white wine. Writer-at-large Matt Kettmann has been tuning in to this flavor profile a lot in recent years. “No one exactly knows whether this effect is from coastal influence, specific soil types, or cellar practices, but whenever there’s a salty kick to Chardonnay or other whites, it really enhances the wine’s savory depth and palate-tickling performance,” he says. “It’s also typically in wines that show mineral-like flavors and stony, tense textures, which I also love.”
Wine Enthusiast recommends:
While Kettmann admits he doesn’t always put too much emphasis on specific glass types, he says he prefers a stem with a medium-sized bowl in a traditional shape for whites like these.
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Glasvin Precision White Wine Glasses (Set of 2)
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Lightly Chilled, Low-Alcohol Reds
Spring is when red wine stops pulling double duty as a heated blanket. This season, writer-at-large Reggie Solomon is loving lighter-styled reds with lower alcohol and bright acidity that pops when the bottle gets a short stint in the fridge. As the weather warms, this is the category to explore if it’s not already on heavy rotation in your wine life. These light, chillable reds are also perfect for those who usually lean more heavily into white wines, but want something with a little more grip to pair with food.
Wine Enthusiast recommends:
For this style of wine, Solomon prefers a glass with a medium bowl that slopes inward slightly to focus the fresh fruit aromas.
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Wine Enthusiast Vienna Break-Resistant Universal Wine Glass
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Portuguese Whites Beyond Vinho Verde
Vinho Verde has (understandably) long held the reputation as Portugal’s definitive white wine, but the country’s roster is far deeper than most realize. “I really see an opportunity for Portuguese white wines other than Vinho Verde to finally make some serious, broader-market inroads,” says writer-at-large John Sumners. He highlights the Encruzado grape from the Dão region as one to watch (and sip) this season and beyond.
“This variety and region show the other side of what Portuguese whites are capable of,” he says. “Rounded texture and affinity for oak, all while harnessing both the Atlantic influence and mountain altitude to retain liveliness and balance.”
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Sumners says he would reach for a large-bowl Burgundy stem, which helps showcase the oak nuances of this wine. “The variety shares some similarities with Chardonnay, but with a distinctly Portuguese accent all its own,” he notes.
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Zalto Denk’Art Burgundy Glass
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Crunchy, Cool-Climate Reds
In some ways, the temperature and vibe shifts of spring mirror what happens in fall, and the ideal wines match both seasons—crisp, snappy, and savory. “As the snow melts and the temperatures finally creep up in the Northeast, my palate craves lightweight, crunchy reds with tart red fruit and spicy, sappy goodness,” says writer-at-large Christina Pickard. “I pair them with everything from Easter lamb shank to BLTs.”
Barbera, St. Laurent, Carménère, and Gamay are good choices in this style. Pickard also looks to sip local. “My home state of New York is cranking out some excellent Cabernet Franc and Blaufränkisch that perfectly fit the bill,” she says. “So, I’ll be pouring myself Milea’s 2022 Cab Franc, made and grown just a half hour from my home in the Hudson Valley.”
Wine Enthusiast recommends:
Pickard’s stem preference? A delicate, angular-bowl white wine glass.
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Zalto Denk’Art White Wine Glass
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Savory Lambrusco
Long gone are the days of Lambrusco being pigeonholed as a sweet, fizzy, unserious soda pop of a wine, so thankfully there’s now plenty of it to be found in all different styles. It also happens to be the perfect spring sipper: chilled, slightly savory, fruit-forward, and herb-tinged, perfect on its own or paired with pizza and charcuterie.
Writer-at-large Emily Saladino considers Lambrusco a year-round favorite that’s especially tasty as the weather warms. “Francesco Bellei’s 2022 Ancestrale Lambrusco is an excellent bottle to try, with lots of juicy berry and melon flavors plus just-picked herbs and zippy acidity,” she says.
Wine Enthusiast recommends:
Francesco Bellei 2022 Ancestrale Lambrusco (Lambrusco di Sorbara)
This captivating Lambrusco offers an evocative and provocative floral bouquet, featuring freesia, wild rose and lilac. These enchanting aromas are accompanied by pickled watermelon and tart raspberries, macerated with fresh mint and basil, creating a tantalizing and unique aromatic profile. On the palate, the wine is stupendous and energetic, with tart wild fruits seamlessly melding together, culminating with savory herbs on the finish. This wine is a sensory experience, showcasing the potential for complexity, depth and ageability. Editors’ Choice. 92 points — Jeff Porter
Saladino adds, “While I can and have sipped it out of water glasses and repurposed Mason jars, it’s especially nice to have it in a long-stemmed universal wine glass so you can swirl and sniff all its bright, springtime-y aromas.”
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Josephine No. 2 Universal Glass (Set of 2)
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Chilean Cinsault
Cinsault is such a sleeper hit of a wine grape. Don’t let its reputation as a traditional blending grape or variety used for simple, cheerful rosé fool you. As a red, Cinsault drinks like spring—it’s fresh, aromatic, light on its feet, and isn’t trying to bench press dinner. Writer-at-large Jesica Vargas specifically loves Cinsault from Chile’s Itata Valley. “This vibrant wine, with its fruit-forward and savory character, pairs beautifully with dinners under the stars,” she says.
Los Vascos 2022 Primo Cinsault (Itata Valley)
This Cinsault features the vibrancy of wines grown in the granitic soils of the Apalta Valley. A nose of floral, strawberry and blackberry aromas set the stage for an intense palate of red plums and juicy dark berries. It has grip and optimal acidity, lifting light notes of spices, rosemary and other dried herbs in the finish. 92 points — Jesica Vargas
For Cinsault, Vargas recommends a glass intended for Pinot Noir. “Its wide bowl allows oxygen exposure and boosts the wine’s delightful aromas,” she notes. The diamond shape of the bowl helps enhance the flavors and aromas of many light-bodied reds, including Cinsault.
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Riedel Vinum Pinot Noir/Burgundy Wine Glasses (Set of 2)
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The New California Crisp
California spring sipping isn’t just about staying in one, safe lane. In fact, the Golden State is made up of a diverse patchwork of subregions, each with its own climate and personality, offering up a veritable smorgasbord of different grape varieties and wine styles to try. Right now, some of the most exciting whites in the state are leaning into crispness in a modern way: high acid, mineral tension, and that mouthwatering snap.
Writer-at-large Tonya Pitts is especially leaning into this style, starting with Perelegos’ Thera Block Assyrtiko from Lodi—a Greek variety that delivers bright, clean energy when grown in warm places. It’s a great reminder that “crisp” isn’t only synonymous with “cool-climate.” It’s also about structure and freshness.
This spring trend is so exciting, Pitts couldn’t limit herself to just one wine in the category. Her other pick keeps the same throughline, even if the grape is more familiar to California terroir: Saracina’s Lolonis Vineyard Sauvignon Blanc from Redwood Valley. “There’s lots of old vine material in this bottling,” she says. “It’s a beautiful bottle of wine, with layers of citrus, guava, mineral, sedimentary rock, and mouth-watering acidity.”
Saracina 2022 Lolonis Vineyard Sauvignon Blanc (Mendocino)
Aromatics of crisp citrus, juicy melon, and dried herbs cascade across the nose. The mouthfeel is fresh with high energy, saline, and mouth-watering lime blossoms, White grapefruit, and fennel, creating a need to experience the concentrated bounty of this luminous nod to Summer. The Lolonis Vineyard is a prized site that has been my favorite for many years. It is a captivating expression of old vine Sauvignon Blanc. pair with steamed mussels, garlic aioli. 96 points — Tonya Pitts
Perlegos 2023 Thera Block Assyrtico (Lodi)
Varieties usually grown in other parts of the world are now thriving locally in the Americas. This Assyrtiko is vibrant, with aromas of Meyer lemon, candied orange rind, guava, white flowers and dried herbs on the nose. Flavors of green papaya, apple, melon and dried coriander cascade into white grapefruit, saline, sedimentary rock and a long, mouthwatering finish. Pair with steamed clams with shallots, butter and lemon. 93 points — T.P.
Her go-to glass for crispy white wines? A short stem universal wine glass, which she says “suits all styles of wine perfectly.” Pitt also likes this universal hand blown glass for when she wants extra aeration for wines with higher acidity, minerality, or texture—exactly the profile that makes this new crisp category so satisfying.
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Published: March 11, 2026
