Spring doesn’t just bloom. It reinforces the idea that change is inevitable, necessary, and oftentimes, invigorating. Unlike the arbitrary fresh start of the New Year, spring’s architecture is rooted in something a bit more tangible: the world itself waking up. Nature shakes off the weight of winter, stretching toward the sun in a verdant display of resilience. It’s a season that reminds us that even when things feel heavy, renewal is something we can depend on.

Cultures from all over have long honored this shift. Indigenous traditions mark spring with gratitude, planting, and spiritual reflection—deep-rooted rituals that connect humanity to land, heritage, and the rhythm of nature itself. Spring sparks reflection, deepens ties to ancestry and nature, and nurtures a shared sense of belonging. In many Western cultures, spring symbolizes renewal, hope, and creative inspiration. Even in the most pedestrian of places, spring intensifies the senses.

Spring is a crash course in extremes. Light battling dark, renewal chasing off the last grip of winter, the world coming in from hitting the snooze button one too many times to get itself awake, just when you thought it might stay cold and dreary forever. So why do we still cling to the tired thought that white wine is somehow less than?

There’s a reason I’m still holding out hope for the day a white wine emoji finally graces our smartphone keyboards… because even our digital toasts deserve proper representation. Somehow, white wine still gets treated like an afterthought. Enough of that nonsense! White wine isn’t a backup plan; it’s an essential player in the seasonal shift. The variable range of styles, price points, and depths means there’s something for every mood, moment, and meal. And let’s be real, when the sun lingers a little longer for our dose of Vitamin D and the air turns downright healing, a chilled glass of something crisp and complex just makes sense.

With spring’s bounty in full bloom, from artichokes, to ramps, to scallions, it’s time to think about what’s going in your glass, too. So here are some season-ready white wines to match the moment!

Crisp, Cool, and Ready for the Season: 3 Whites to Try for Spring

Viognier, Albariño, and Grüner Veltliner

Viognier

Spring is about stepping into something fresh, a little indulgent, and maybe even a bit unexpected. Enter Viognier. This isn’t some meek white; it’s a full-throttle, head-turning, floral-soaked, stone-fruit bomb with just enough richness to keep things interesting. It smells like an orchard in full bloom—honeysuckle, tangerine, ripe peaches—often tricking you into expecting sweetness. But, don’t be fooled, Viognier is usually dry, and sometimes with a teasing bitterness on the finish. Like Chardonnay, but with a canned peach vibe and a slight bitter edge, it thrives with or without oak. Top-tier Condrieu? A lesson in texture, thanks to malolactic fermentation and lees aging. Love full-bodied whites? Viognier could just be your next obsession. Originating from France’s Northern Rhône, this rich, oily white has made itself visible on the global stage, thriving in California, Australia, and beyond.

One to try:

Maison Les Alexandrins Viognier

A little proof that baller-on-a-budget can be a beautiful thing. This isn’t some overblown, flabby white, it’s Viognier with a sense of place, plucked from the high-altitude vineyards of Ardèche and Bréseyme, where cool nights keep things tight and fresh. Nicolas Jaboulet and Alexandre Caso have a deep admiration for the terroir, making wine with a bit of abandon for the typical, with some tradition squeezed in. The nose? A heady swirl of citrus zest, apricot, and tropical fruit. The palate? Rich but never heavy, cut through with just enough acidity to keep you coming back for another sip. Even at the price point it is elegant, vibrant, and unapologetically a delight.

Learn more: https://m.lesalexandrins.com/

Albariño

Let’s forget the stereotype of simple, forgettable whites. Often described as a “Viognier nose with a Riesling palate,” this wine is anything but ordinary. To many, Albariño can be seen as this avant-garde coastal stunner that tempts the palate with its energy and mouthwatering salinity. Primarily from Spain’s Rías Baixas, Albariño dominates over 90% of vineyards. Typically pale straw in color, Albariño balances a weighty mid-palate with vibrant acidity, finishing crisp, dry, and sometimes with a subtle bitter edge. While best enjoyed young and fresh, lees-aged styles can age gracefully, gaining complexity over time. Beyond Spain, Albariño (known as Alvarinho in Portugal) also flourishes in Vinho Verde and has even found new homes in vineyards from California to Oregon.

One to try:

Pedro Mendez Viño Branco do Val Albariño
(Formerly Sen Etiqueta Albariño)

No permission needed to shine! In a country enthralled by Michelin stars, Spain’s winegrowers often measure success by the cellars of its top restaurants rather than the pages of wine magazines. Despite not being an industry leader, Pedro Mendez is well-represented in Spain’s most revered dining establishments, including the legendary three-star Arzak. This small-production Albariño is sourced from a patchwork of young and ancient vines, delivering a high-voltage expression of the variety. Aromatic citrus blossoms lead into a core of crisp apple and sun-kissed nectarine, all carried by a wave of acidity that crashes into a beautifully balanced finish… no vintage listed, no grape name, just a discreet Lot code at the bottom (label elements common in Galicia). What’s in the glass, however, speaks louder than any denomination: an utterly compelling taste of coastal Spain.

Learn more: https://adegapedromendez.com/en/home/

Grüner Veltliner

Austria’s signature white grape, Grüner Veltliner, is a high-acid powerhouse loved for its versatility and razor-sharp freshness. Expect vibrant notes of white pepper, citrus, and crisp green apple, often with an herbaceous edge. Styles range from light, zesty, and mineral-driven to rich and textured, influenced by ripeness and climate. Most Grüner is bone-dry, though even versions with a touch of residual sugar remain taut and refreshing thanks to its naturally high acidity. Typically unoaked, this grape’s purity shines through. Over time, top-tier Grüner evolves into a complex, nutty, and waxy delight, rivaling even the longevity of fine Riesling.

One to try:

Pfaffl Grüner Veltliner Vom Haus

Easy like a Sunday morning drinkability. Bright, zesty, and unapologetically Austrian, the Pfaffl Grüner Veltliner Vom Haus is a bit of a mini deep dive into a crisp, cool-climate wine. Hailing from the loess-rich soils of Niederösterreich, where hot days and brisk nights work their magic, this Grüner bursts with citrus, green apple, and juicy pear, all layered with a hint of tea and stony minerality. Vibrant acidity keeps it lively, while a sleek, structured palate delivers a refreshing snap. Stunningly fresh, effortlessly drinkable, and proof that a house wine can totally still steal the spotlight.

Learn more: https://pfaffl.at/en/

White wine in spring is not groundbreaking, but it’s a wonderful moment to get into the wines, especially if they’ve somehow been forgotten. The right bottle isn’t just a drink; it’s an accomplice to the season—zippy, alive, and maybe a little rebellious! Find something that crackles with vitality, that demands a second glass before the sun even thinks about setting. As always, these are all just a starting point, there’s a whole world of white wines waiting to be discovered. The world is stretching its limbs, shrugging off its winter haze, and honestly, we should do the same!

Stay in the know + don’t forget to follow Shall We Wine on social media @shallwewine and tag us on any fun part of your wine journey with #ShallWeWinePutUsOn