Before modern refrigeration, global shipping, and advanced food preservation, dining was a far more seasonal and local affair. People ate according to nature’s calendar — acorn squash in the crisp fall air, tender green peas in the bright days of spring, and juicy, sun-ripened tomatoes in the height of summer. Everything was grown naturally and timed perfectly by the rhythm of the seasons.
Even animals’ diets shifted with the time of year. In autumn, pigs feasted on apples and grains, their meat smoked and stored through winter so that by spring, hams were ready for Easter feasts. Turkey became the star centerpiece at Thanksgiving tables.
Today, technology and transportation allow us to enjoy almost any food at any time of year. But while the convenience is unmatched, some foods truly shine when eaten in their natural season — especially the fresh, vibrant produce found at local farmers’ markets. And the same seasonal magic applies to wine.
Summer Wine Pairing Pointers
On hot summer days, you’ll likely skip heavy white wines or robust, tannic reds for outdoor gatherings. Instead, opt for light, refreshing bottles best served chilled. These wines not only cool you down but also complement the bright, delicate flavors of seasonal produce and lighter summer proteins.
Pairing wine with food can turn an ordinary meal into something special. But with thousands of grape varieties and countless recipes, it can be daunting to know where to begin. Here’s an easy guide with some tried-and-true pairings that make summertime eating even more satisfying.
Burrata + Rosé
A crisp, dry rosé layered with citrus, melon, and strawberry notes pairs beautifully with creamy burrata. The wine’s lively acidity cuts through the richness of the cheese, especially when served with fresh basil, grilled peaches, toasted pine nuts, and a drizzle of olive oil. Add prosciutto and crusty bread for the ultimate light summer feast.
Chilean Sea Bass + Chardonnay
Seafood and Chardonnay are a timeless match. A smooth Chardonnay with subtle oak character enhances the buttery texture of grilled sea bass, while its crisp acidity brings out the fish’s delicate sweetness. Notes of nectarine and yellow plum echo the sunny flavors of the season.
Barbecue Salmon + Merlot
Swap out the steak for a barbecue-glazed salmon fillet paired with a medium-bodied Merlot. The wine’s ripe red fruits, spice accents, and vibrant acidity balance the richness of the fish and the smoky-sweet flavors from the grill.
Chopped Salad + Sauvignon Blanc
Beat the heat with a refreshing chopped salad and a glass of Sauvignon Blanc. Zesty lemon and lime notes in the wine brighten a tangy vinaigrette, while subtle aromas of nectarine and honeydew keep everything harmonious. Serve with fried calamari drizzled in sweet chili sauce for an extra indulgence.
Bone-In Ribeye + Cabernet Sauvignon
A bone-in ribeye calls for a wine that can hold its own — enter Napa Valley Cabernet Sauvignon. Packed with layers of blackberry and huckleberry, this bold red matches the steak’s depth and richness. A bone-in filet mignon works here too, but any hearty steak will shine alongside this pairing.
Filet Mignon + Pinot Noir
Tender filet mignon is elevated by the elegance of a silky Pinot Noir. The wine’s supple texture and subtle spice notes enhance the meat’s delicate flavor, creating a pairing that feels both refined and comforting.
Here’s to the Season
These pairings are just the beginning. Feel free to explore, mix things up, and discover your own favorites. With great wine, seasonal ingredients, and a little curiosity, summer dining can be as memorable as it is delicious. Cheers to warm days, good company, and unforgettable meals!