Before the age of transcontinental transportation, refrigeration, and food processing, eating was a much more natural and local experience. Food was based entirely on the seasons. We enjoyed acorn squash in the fall, fresh green peas in the spring, and bright red tomatoes during the summer months — all naturally grown and perfectly timed by nature.
Animals’ diets also followed the seasons. For example, pigs feasted on apples and grains in the fall, their meat was smoked through winter, and by springtime, ham was ready for Easter celebrations. Turkey became the star of Thanksgiving dinners.
Today, thanks to modern logistics, we can get almost any fruit, vegetable, or meat year-round. Yet, some foods simply taste better and are more abundant when enjoyed in their natural seasons — especially at farmer’s markets. The same goes for wine!
Tips for Pairing Summer Wines
With summer heat in mind, you probably won’t want to bring a heavy-bodied white or a tannic, oaked red to your outdoor picnic. Instead, look for lighter, refreshing wines that are best served chilled. These chilled wines not only cool you down but also pair wonderfully with the lighter seasonal produce and meats of summer.
Pairing food with wine for a special occasion can elevate any meal, but with thousands of grape varieties and countless recipes out there, it can feel overwhelming. So, where should you start? Right here! Below are some simple, delicious wine and food pairings that will help you enjoy summer even more.
Burrata + Rosé
A crisp, dry rosé bursting with citrus, melon, and strawberry notes is a perfect match for creamy burrata. The wine’s refreshing acidity complements the richness of the cheese, especially when paired with zesty olive oil, fresh basil, grilled peaches, and crunchy toasted pine nuts. Add some prosciutto and crusty bread, and you’ve got an incredible, light summer meal.
Chilean Sea Bass + Chardonnay
Chardonnay and seafood are a classic combo. The wine’s smooth texture and subtle oak notes harmonize beautifully with rich, flaky grilled sea bass. The crisp acidity highlights the delicate sweetness of the fish, while hints of nectarine and yellow plum echo the flavors of summer, making every bite a delight.
Barbecue Salmon Fillet + Merlot
Skip the usual steak and try barbecue salmon with a medium-bodied Merlot from Napa Valley. The wine’s rich red fruit flavors, spices, and bright acidity perfectly balance the fattiness of the salmon and the bold seasoning on the grill.
Chopped Salad + Sauvignon Blanc
What better way to beat the summer heat than with a fresh, crunchy chopped salad paired with a crisp Sauvignon Blanc? The wine’s notes of lemon and lime zest play beautifully with a tangy vinaigrette, while aromas of nectarine and honeydew keep the flavors balanced. For an extra treat, serve alongside fried calamari with a sweet chili sauce drizzle.
Bone-In Ribeye + Cabernet Sauvignon
A classic bone-in ribeye demands a bold companion — a rich, complex Napa Valley Cabernet Sauvignon. With layers of blackberry and huckleberry, this wine stands up to the steak’s hearty flavors. A bone-in filet mignon also pairs well here, but any cut of steak would do.
Filet Mignon + Pinot Noir
Filet mignon is a favorite steak cut for good reason, and it pairs beautifully with a soft, velvety Pinot Noir. The wine’s gentle texture complements the tender meat, while subtle pepper and baking spice notes add depth and contrast to the simple seasoning.
Bon Appétit!
These are just a few of my favorite food and wine pairings to make your summer meals more enjoyable. Consider them a starting point — be curious, experiment, and find your own perfect matches. Here’s to delicious food, great wine, and unforgettable summer moments!