The first rule of wine is to drink what you feel like drinking.

The second rule of wine is to drink what fits the moment. Wine is a sensory experience, and the same glass will have a different effect depending on the season, pairing, and occasion.

Crisp white wines shine on a hot summer day, while bold reds will warm up a cool winter evening. Just as we choose seasonal dishes to fit the moment—think summer salads or hearty winter stews—choosing the right wine can liven up the moment and enhance your enjoyment of every sip.

In this article, we’ll explore some of our favorite AOCs for each season, and suggest a few dish pairings to elevate your dining experience. Just keep in mind that we’re describing the archetypal wines of these appellations, your mileage may vary somewhat depending on particular producer, vintage, and vineyard. So don’t forget to read the tasting notes of your particular bottle!

Spring

Spring is a season of freshness and awakening. Gentle sunshine beckons us outside to experience the aromas of spring flowers and fresh vegetation. Light drizzles of rain keep everything nice and dewy, and while temperatures are still cool, day by day the weather is warming up.

The gentleness of spring calls for gentler wines, leaning toward the light and aromatic end of the spectrum to keep from overwhelming the sensitivity of our other senses.

For reds, this means floral wines of light to medium body with gentle tannins and delicate aromas of fruit and blossom. Volnay and Chambolle-Musigny both make excellent spring wines and pair well with equally light and aromatic dishes like spring lamb, grilled poultry, and fresh salads with nuts, fruit, and goat cheese.

As in the reds, spring white wines call for liveliness and elegance, balanced acidity, and a light touch of oak to soften out the edges. Wines of the Pernand-Vergelesses appellation spring to mind. This is a lively and elegant wine full of lovely white blossom aromas, with notes of honey and spice emerging after a few years. Pair them with light dishes featuring spring vegetables like peas and asparagus, or the same spring salad as above. For somewhat heavier dinner dishes, especially fish, consider a slightly more opulent white such as one from Chassagne-Montrachet.

Summer

The temperatures have risen, and the softness of spring has bloomed into the lushness of summer. Hot summer days call for more vigorous and refreshing wines, while warm and sultry summer evenings call for more languorous bottles that capture the indulgent spirit of the season.

On a hot day, nothing beats reaching for something crisp, refreshing, and chilled. For those who like to indulge in the more mineral end of the spectrum, Chablis is an excellent choice. The cooler temperatures of the region produce zippy wines with greater acidity and less alcohol than their southern counterparts, nicely complemented by a characteristic minerality. These make Chablis an excellent match for fresh seafood, grilled white meat, and summer salads.

Later in the day, once temperatures have gone down, you could also try a nice white from the Mâcon region, with riper floral, fruit, and citrus notes, but still balanced by a refreshing acidity perfect for a late summer afternoon.

Tired of Chardonnay? try a refreshing Aligoté, Burgundy’s “other” white grape, which is often light, floral and filled with both citrus notes and minerality.

For a daytime red wine, consider a cheeky Beaujolais. Known for its light body and fruity notes, it’s a refreshing summertime alternative to its heavier neighbors. Its gentle acidity and low tannins mean it is a treat served lightly chilled, and its vibrant berry flavors pair beautifully with charcuterie boards or grilled sausages at barbecues, picnics, and casual outdoor events.

After the sun sets and the heat of the day has abated, slightly more powerful and aromatic reds may well fit the mood. Consider a fleshy and indulgent red Chassagne-Montrachet, with plump notes of cherry, strawberry, leather, and spice. This wine pairs well with cured meats, strong cheeses, and spicy curried dishes.

Autumn

As temperatures cool and the leaves change color, it’s time to embrace the rich flavors of autumn. The crisp air, vibrant foliage, and complex aromas invite us to indulge in rich, spicy, and earthy reds, and complex nutty whites that reflect the hearty dishes and festivities of the season.

Colder autumn days and nights may call for richer reds such as Pommard, displaying lots of fruit and complex notes of leather, chocolate, pepper, and spice. Consider drinking one alongside roast turkey, roast root vegetables, and baked ham.

If you’re feeling something lighter on a sunny autumn day, consider a wine from the Vougeot appellation; whose fruit is tempered by interesting notes of truffle, fallen leaves, and undergrowth - a perfect description for the autumn season itself.

For white wines, aim for those that lean towards the rich and nutty end of the spectrum, such as Meursault; remaining smooth and silky despite richness and oak, with notes of peach, apple, hazelnut and brioche - a delicious accompaniment to aged cheeses, charcuterie boards, and creamy mushroom pastas.

Winter

The season of hibernation. With shorter and more subdued days, the cold winter months call for wines that can comfort us through the season, and remind us of the warmer seasons yet to come.

For reds, there are two approaches that might fit. The first is big, bold, powerful wines that will keep us warm throughout the winter and put some meat on our bones. Nuits-Saint-Georges and Gevrey-Chambertin are two such wines; rich, meaty, with smooth tannins nonetheless, alongside invigorating notes of spice and leather. This is a perfect complement to rich winter meals, like savory stews, meat pies and Burgundian favorites like Coq au Vin and Boeuf Bourguignon.

The other approach is to go for for red wines filled with rich summer fruit notes, a reminder of the seasons past, and the summer yet to come. Consider going back into your summer cabinet for a lovely taste of Chassagne-Montrachet.

On the white wine front, colder weather calls for richness, roundness, depth, and aromatic intensity. Puligny-Montrachet is as good a fit here as it is in the colder days of autumn - rich, buttery, and complex with lovely notes of white-fleshed fruit. For a special occasion, this might be the time to pull out that well-aged bottle of Corton-Charlemagne - assuming you've managed to get your hands on one!

Try your own seasonal pairings!

Pairing wine to season and occasion is more of an art than a science. It’s a fun and rewarding experience to explore and experiment with new pairings, so feel free to approach your selection with an attitude of openness and discovery.

You’ll also likely notice that Village-level wines tend to be lighter and softer than their Grand and Premier Cru counterparts, which may push you to consider drinking these more intense wines in the warmer months without much regard to specific regional characteristics.

As you get more experienced at choosing your wines, the more you can take things in surprising and unconventional directions, like serving wines at different temperatures or alongside uncommon food accompaniments.

When in doubt, you can always fall back on the first rule. It’s all about drinking what feels right to you, so feel free to follow wherever your cravings lead you. Who knows? You might just discover a new and amazing pairing.