Summer's Symphony of Perfect Pairings
Before transcontinental transportation, before refrigeration, before processing, food was natural, local, and based entirely on seasons. Naturally grown produce has very clear seasons, so we enjoy acorn squash in the fall, green peas in the spring and bright red tomatoes in the summer.
What the animals were eating was also season-dependent. Pigs ate apples and grains in fall, their meat was then smoked through the winter to be ready for spring and we had ham for Easter. Turkey for Thanksgiving.
Today, we can get nearly any meat or produce at any time of year. However, some foods are just tastier and more abundant, especially in farmer’s markets, during the seasons in which they were meant to be eaten. The same goes for wine!
Some Thoughts on Pairing Summer Wines
Keep the summer heat in mind! Most of the time you won’t want to drag a full-bodied white or tannic oaked red to a picnic. You’ll be looking for lighter, refreshing wines that can be served chilled. Yes, they’ll cool you down, but chilled wines also pair better with lighter seasonal summer produce and meat options.
Taking the time to pair food with wine for a special-occasion not only makes any meal special. But matching the right bottle to the right recipe can be a little overwhelming. There are thousands of grape varieties to choose from, and millions of recipes available. So, where to begin?
Right here! With some food and wine pairing ideas that make the hot weather just a little more comfortable. Choose a dish that sounds delicious, grab a bottle or two of the wine that goes with it, and enjoy!
Burrata + Rosé
A bottle of crisp, dry rosé with bright notes of citrus, melon, and strawberry. The lively flavors of those summer fruits, plus the wine's refreshing acidity, make it a perfect complement to creamy burrata with a zesty olive oil, fresh basil, grilled peaches, and toasted pine nuts for crunch. Add some prosciutto and toasted bread for an incredible, light meal.
Chilean Sea Bass + Chardonnay
Chardonnay and seafood strike a flawless harmony. Marrying the wine's velvety texture and oaky nuances with the rich, flaky grilled sea bass creates a gastronomic delight. The crisp acidity of the wine accentuates the subtle sweetness of the white fish, and its notes of nectarine and yellow plum resonate with the summer essence, elevating the taste of the sea bass.
Barbecue Salmon Fillet + Merlot
Forget the New York strip steak or ribs this time. Instead, try some barbecued salmon, paired with a medium-bodied Merlot from Napa Valley. The wine's rich red-fruit flavors, spice, and bright acidity work well with salmon's fattiness and the seasoning's intense aromas.
Chopped Salad + Sauvignon Blanc
What goes great with the heat of summer? A crunchy, vegetable-packed chopped salad, of course – especially if you pair it with a crisp Sauvignon Blanc! Notes of lemon and lime zest in the wine play off any tart vinaigrette, while aromas of nectarine and honeydew keep things from turning too sour. Consider complementing with fried calamari, drizzled in a sweet chile sauce.
Bone-In Ribeye + Cabernet Sauvignon
A classic bone-in ribeye will certainly need another classic to stand up to it. We suggest a Cabernet Sauvignon from the Napa Valley. It’s complex and rich bodied, with layers of blackberry and huckleberry. A bone-in filet mignon would work here too, but you’re golden with almost any cut of steak.
Filet Mignon + Pinot Noir
One of the most popular cuts of steak, filet mignon, is a staple to match with red wine. Try a Pinot Noir. The wine's soft, almost velvety texture stands up nicely to the juicy, tender meat, and whispers of pepper and baking spices in the body are a beautiful contrast to the filet's simple seasoning.
Bon Appetit!
These are just a few of the delightful food & wine pairings that can make summer more enjoyable. They’re some of my faves, but only a place for you to start. Be curious, be adventurous – and find your own favorites!