
The arrival of each season means different things to different people. Autumn brings football and leaf peeping. Winter means skiing and nights by the fire. Spring promises blooming flowers and baseball, and Summer is all about the beach and vacations.
For we food lovers, the local farmers markets’ bounty serves as our barometer. “Eating seasonally” is a way of life, and for each season, we have our favorite food associations. I believe that the intrinsic connection between food and wine demands that we “drink seasonally” as well.
Now that it’s summer and we’re all enjoying the season’s delicacies, let’s look at some wines that are sure to complement any summer menu, and enhance your culinary experience. The whites are fragrant and crisp, and the reds are fruity, low in tannin, and chillable. They are all inexpensive, light-bodied, and of course, refreshing in the heat of summer.
The Basics:
Have these three on hand and you can get by in almost any summer dining situation.
Sauvignon Blanc
Always crisp, fragrant and bold, Sauvignon Blanc ranges stylistically from grassy and citric (Loire-style), to earthy and sometimes oaky (Graves-style). For summer food pairings, I prefer the herbal, unoaked, slightly tropical style associated with New Zealand, especially from Marlborough. Sauvignon Blanc is ideal for the fresh herbs, salad greens, and vegetables associated with summer, yet also works perfectly with most seafood and poultry dishes, especially grilled fare.
Rosé
No other wine says “summer” like rosé. Fruity yet dry and crisp is the standard here, with abundant berry and floral characteristics. Neither red nor white, this wine can be served with practically anything. Pair it with light salads, flaky fish, shellfish, burgers & grilled sausages. I also serve it mixed with fresh berries, a little simple syrup, and a splash of crème de cassis as a refreshing alternative to Sangria.
Zinfandel
Of course, summer is not all about salads. For summer favorites like steaks, burgers and ribs, look for a fruit-forward, easy-drinking example, and save those big, robust Zins for cooler months. Zinfandel is a grill master’s best friend, and is an ideal pairing for barbecue. Zin loves full-flavored foods, and pairs well with the aromatic and spice-rich flavors of many Asian, Latin-American, and North-African dishes. Try serving it slightly chilled.
The Next Step
Here are five of my personal favorite summer wines:
Sparkling Vouvray
Made entirely from Chenin Blanc grapes, this bubbly and crisp wine from France’s Loire Valley is quite versatile and food-friendly. It is wonderful as an aperitif, yet is ideal with summery dishes including fresh fruit, salads, seafood, and vegetables. Slightly off-dry, this is another can’t‑miss pairing with spicy or fried foods. It is also my favorite wine with sushi!
Vinho Verde
This refreshing white wine from Portugal is super crisp, low in alcohol, and slightly fizzy. I love it served with cold salads, crab cakes, grilled fish, and chilled shrimp. This wine is best drunk young, and highly chilled. Perfect for pool-side!
Torrontés
Flying under the radar, Torrontés is a very exciting white wine varietal from Argentina. Crisp, with loads of lemon zest, lychee, pineapple, and honeysuckle, Torrontés is a very distinctive wine. Pair it with Mexican food, especially guacamole, fish tacos, and many foods made with lime or lemon juice. Best of all, most of these wines come in at under $10.
Beaujolais
The obvious choice for red wine in summer, and for good reason. Beaujolais boasts light tannins, good acidity and ample fruit. Made from gamay grapes, the wine is simple enough to pair with sandwiches and salads; light enough for fish and shellfish; yet complex and earthy enough to handle mushrooms, sausage, and grilled chops. Look for a nice Beaujolaise Villages.
Dolcetto
A light-bodied, cherry-flavored red wine from the Piedmont region of Italy. With light tannins, a mild tartness, and plenty of soft fruit, serve this wine lightly chilled. Grilled chicken, cold-cuts, pasta salad, even grilled tuna are excellent choices for this quaffable red wine.
Other summer wines of note: Txakoli, Riesling, Arneis, Pinot Noir, Volpolicella, Malbec

SERIOUS FUN FOOD (and wine!)
Grant Henry
SippitySup
Looks great! Sweet corn soup is wonderful!
My mother makes a lovely corn soup that’s more of a broth base. Sorry Mama: I like creamy better! I like the idea of preserving the essence of corn flavor but having the option of puréeing it to desired consistency. Sometimes, I find the most comforting soups are the ones you don’t have to expend energy chewing!
I sure do. This is a pretty soup and so are each and every process picture. I have two carrot soups on my blog that are a bit unique. I hope this comment takes, because lately I comment and save, and then they disappear.
I have had a few complains about my comments process. I will look into streamlining it. GREG
Corn soup is a perfect choice for a pureed dish. The sweetness of the corn with the chili powder sounds divine.
Chili, ricotta, big players for a dessert…the creamy soup looks positively delectable!
Cheers!
Gera
If there’s cream in a soup, it’s guaranteed to be good. This sounds like a bowl of elote, and that’s a good thing.
You’re showing us how much we will be able to enjoy food when we are old.:)
Now this is my kind of soup — heaven in a bowl!
I look forward to sweet summer corn all year, and when it finally arrives I can never get past just eating it off the cob. though I am totally impressed with this soup, I just might have to try it out.
Now this is a creamed corn soup I can get into. I usually end up getting the canned stuff for cooking. I need to get some fresh ones on my next shopping trip. For a guy with a broken jaw, you’re doing pretty damn good on those soups.
Dude, I’m not feeling sorry for you. You’re eating like a King! This soup looks fantastic. I may not be able to go forth and make it myself with a whole cup o cream, but a little tiny bit shouldn’t kill me.
~Kim B.
Won’t kill anyone either (once in a while). Cream and butter are natural saturated fats that are essential to healthy eating. People often confuse them with un-natural un-saturated fats which should be avoided. in my pushy opinion! GREG
Kind of like shark week but less dangerous… By the way, I made a soup for you on my blog. Get better soon!
Great job again Greg,
Eric