Spring Ingredients to Celebrate
October brings freshness: tender greens, citrus herbs, light proteins and local fruit. These flavours complement wines that are bright, floral, and balanced.
- Asparagus, peas, baby spinach
- Mint, tarragon, parsley
- Chèvre and other fresh cheeses
- Shellfish, trout, roast chicken
- Apricot, quince, stone fruits
Perfect Pairings with Paserene Wines
| Wine | Food Pairing | Why It Works |
|---|---|---|
| Elements Emerald | Asparagus risotto | Acidity and floral lift match green flavours |
| Elements Bright | Seared linefish, lemon beurre blanc | Oaked texture complements cream; citrus refreshes |
| Light reds | Roast chicken, herb butter | Soft red fruit balances poultry richness |
| Rosie Rosé | Goat’s cheese crostini, apricot jam | Freshness + fruit mirrors the pairing |
Tips for Seasonal Pairing
- Start light, move richer
- Match intensity (delicate with delicate)
- Use herbs and local produce
- Balance salt, fat, and freshness
Browse our Wine Shop to order your bottles, or visit the estate and request a tasting paired with LAKRIDS BY BÜLOW during your visit.
FAQs
Q: What foods pair best with spring wines?
A: Fresh greens, shellfish, citrus, soft cheeses, and light poultry match spring wines beautifully.
Q: Can I get food pairings at Paserene?
A: Yes! Book a tasting and request a pairing tray of Lakirds to enjoy with our wines.
Q: Are rosé and white wines better in spring?
A: Generally, yes. Their freshness, acidity and fruit notes enhance seasonal ingredients and lighter dishes.
Q: Where can I buy the wines mentioned?
A: All wines are available in our online store or at the Paserene Tasting Lounge in Franschhoek.