Spring is Coming… is Your Restaurant Wine Menu Ready?

Restaurant Wine Menu

With hearty winter dishes on their way out, it’s time to prepare your restaurant wine menu for the fresh, local ingredients that spring offers. Spring is the season of fresh-grown herbs, locally-sourced vegetables, and farm-to-table meals... your wine offerings should be updated to reflect these ingredients and – more importantly – to complement them. The lightness of spring meals demands a lighter wine, including more acidic and sweeter options that pair well with fish, salads, and poultry. In today’s post, we’re going to cover a few popular wines that will complement – and enhance – your restaurant’s spring menu.


A dry rosé is a great meal opener. With tart, acidic notes brought to life by its fizzy composition, the wine pairs perfectly with salads and seafood appetizers.

Pinot Noir

Pinot Noir is a tried and true classic that pairs best with light – but still hearty – main dishes. Whether it’s served with pork, chicken, or fish, Pinot Noir is a light-bodied red wine that is best served when slightly chilled.


If your restaurant wine menu needs a great option to pair with desserts, Prosecco is the way to go. Prosecco is a sparkling wine that ranges from sweet to dry. With a flavor profile that features spring flowers, apples, pears, and other fruits, it serves as a wonderful complement to most desserts.

At Vintage Wine Company, our mission is to help our clients find perfect wine pairings. Whether you’re a small, family-run restaurant, a national chain, or a local wine seller, you can be certain that we carry the wines that you need to make an impression. If you’ve been searching for a wine distributor that will work with you to understand your needs and deliver high-quality wines that are sure to cater to your customers’ tastes, contact us today!

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