Spring in British Columbia is a time of renewal, making it the perfect season to explore BC wine and food pairings. As vineyards awaken and local produce comes into season, wine lovers and food enthusiasts alike have the chance to indulge in vibrant, complementary flavours. Whether dining at a local bistro, enjoying a picnic by the lake, or hosting a dinner party at home, spring offers an abundance of pairing possibilities.
Osoyoos, in the heart of the Okanagan, is home to world-class wineries and top-tier restaurants that celebrate the season’s best. From crisp white wines and fresh vegetables to delicate rosés and grilled seafood, the combinations are endless. This guide highlights the best wine and food pairings for spring and shares expert tips on how to create perfect matches.
The Art Of Wine And Food Pairing
Pairing wine with food is an age-old tradition, rooted in the idea that the right combination enhances both the dish and the wine. In Europe, centuries of culinary heritage have shaped pairings like French Chardonnay with creamy Brie, Italian Sangiovese with tomato-based pasta and Spanish Tempranillo with jamón.
BC’s wine industry may be younger, but it has quickly developed its own unique pairing culture. The diverse terroirs of the Okanagan, Similkameen and Fraser Valleys produce wines that reflect the land’s character. Winemakers and chefs collaborate to highlight the synergy between local ingredients and carefully crafted vintages, creating pairings that define modern Canadian cuisine.
Great wine and food pairings stand the test of time. Some timeless favourites include:
- Chardonnay & Butter-Poached Lobster – The rich, creamy texture of lobster is balanced by the fresh acidity of a lightly oaked BC Chardonnay.
- Pinot Noir & Wild Mushroom Risotto – Earthy mushrooms complement the soft tannins and bright red fruit of an Okanagan Pinot Noir.
- Sauvignon Blanc & Goat Cheese Salad – The high acidity and citrus notes of a BC Sauvignon Blanc bring out the tangy creaminess of fresh goat cheese.
- Syrah & Grilled Lamb Chops – The peppery spice and dark fruit notes of a BC Syrah enhance the smoky, savoury flavours of grilled lamb.
Watermark’s Recommended BC Wine And Food Pairings For Spring
15 Park Bistro in Osoyoos is a must-visit for wine and food lovers. This lakeside restaurant is known for its commitment to BC wines, carefully curating a menu that highlights the region’s best. A trip to Osoyoos is not complete without a visit to 15 Park.
Cheese Fondue Paired with Orofino 21B Clone Riesling
Riesling, originally from Germany’s Mosel region, is slightly off-dry with floral and citrus notes. Grown in the Similkameen Valley, it boasts a signature minerality that complements the creamy, nutty flavours of Gruyère and Emmental cheese. This Orofino favourite’s bright acidity cuts through the richness, creating a balanced, flavourful pairing for cheese fondue.
Perfect Salad and BC Wine Pairings for Spring
The start of patio season is the perfect time to enjoy refreshing salads paired with crisp BC wines. Try the Caesar Salad at 15 Park Bistro, made with romaine, smoked bacon, focaccia croutons and Pecorino Romano, paired with the 2020 Church & State Sauvignon Blanc. This wine’s citrus notes and herbaceous finish balance the savoury richness of the salad. For something lighter, their young greens salad pairs beautifully with the 2022 Bartier Bros. Rosé. The wine’s strawberry and watermelon flavours complement the greens and citrus vinaigrette. Pairing salads and wines is a refreshing way to celebrate the season.
Jumbo Shrimp Spaghettini Paired with 2021 Liber Farm Viognier
This vibrant dish of sautéed jumbo shrimp with shallots, garlic, white wine butter, charred lemon and dill is bright and savoury with a touch of richness. The 2021 Liber Farm Viognier, known for its floral aromatics and stone fruit notes, enhances the freshness of the seafood while balancing the creamy butter sauce. Its round mouthfeel and hints of citrus mirror the lemon and lift the herbaceous finish, creating a balanced and flavourful pairing perfect for spring.
photo credit: @glasshalffulloflemonade
Chimichurri Roasted Cauliflower Steak Paired with 2022 Red Barn Discordian White
This vibrant plant-based dish features a Chimichurri Roasted Cauliflower Steak served alongside wild harvest mushrooms, fingerling potatoes and an arugula and fennel salad tossed in a preserved lemon dressing. The 2022 Red Barn Discordian White is a unique BC blend with aromatic lift and bright acidity. It beautifully complements the earthy richness of the mushrooms and cauliflower. In addition, it cuts through the lemony tang of the salad. Its fresh citrus notes and delicate structure enhance the herbal chimichurri and bring balance to every element on the plate, making this a standout pairing for spring.
Beef Tenderloin Paired with 2020 Nk’Mip Cellars Cabernet Sauvignon
This dish features Dry Aged Certified Angus Canadian Beef tenderloin served with your choice of Parmesan Creamer Potatoes or Mashed Potatoes, alongside caramelized Cipollini onions, broccolini and a rich brandy demi-glace. The suggested pairing, a full-bodied 2020 Nk’Mip Cellars Cabernet Sauvignon, brings bold notes of blackberry, cassis and toasted oak that enhance the depth and richness of the beef. Its structured tannins and subtle spice provide a balanced counterpoint to the dish’s creamy and sweet elements, creating a flavourful experience.
Wine And Food Pairing Tips
Choosing the right wine to enjoy with a dish can feel overwhelming. Should you match flavours or contrast them? Does red always go with meat and white with fish? How do you choose a wine for a spicy or creamy dish? These common questions often arise when creating the perfect food and wine pairing.
Let Flavour Guide Your BC Wine and Food Pairings
Pairing wine and food is about balance. Consider the dominant flavours in your dish and choose a wine that either complements or contrasts them.
- Acidic wines like Riesling and Sauvignon Blanc work well with citrusy dishes, vinaigrettes and fresh herbs.
- Rich, creamy dishes pair best with medium-bodied whites like Chardonnay or Viognier.
- Spicy foods benefit from off-dry wines, as sweetness can help soften heat.
- Red wines with tannins, like Merlot or Syrah, need protein-rich dishes to smooth out their structure.
Other Tips for Perfect Pairings
- Match weight and intensity – Light wines with light dishes, bold wines with hearty meals.
- Consider the cooking method – Grilled foods pair well with smoky or oaky wines, while steamed or raw dishes call for crisp, fresh wines.
- Regional pairings often work best – BC wines are made to complement the local ingredients and dishes of the region.
Spring In The Okanagan – BC’s Premier Wine Destination
As the days grow longer and temperatures rise, the Okanagan comes to life with new vintages and fresh spring menus. Vineyards burst with greenery, patios open for al fresco dining and local markets fill with asparagus, morel mushrooms and the first stone fruits of the season.
This is the time for wines that reflect the vibrancy of spring. Crisp whites, delicate rosés and lighter reds take centre stage, offering refreshing acidity and bright fruit flavours. These wines pair beautifully with the season’s fresh vegetables, grilled seafood and lighter meats, making spring a prime time to explore BC’s best food and wine combinations.
Whether you’re dining at 15 Park Bistro, visiting wineries for tastings or experimenting with pairings at home, the season’s vibrant flavours provide endless opportunities to indulge.
Discover the perfect balance of wine and food this spring and raise a glass to the beauty of BC’s culinary landscape.
