Summer brings with it longer days, outdoor gatherings, and best of all – the perfect excuse to experiment with fresh and exciting food and wine combinations. While it might be easy to stick to beer or basic white wine during warmer months, the season actually offers incredible opportunities to discover pairings that can turn any simple summer treat into a memorable dining experience.
John Kelliher, a wine expert and the Co-Founder of Grapeline Wine Tours, a company offering wine tasting experiences throughout California’s premier wine regions, believes summer entertaining doesn’t have to be complicated to be impressive.
“Summer foods have such vibrant flavors and textures that they practically invite creative wine pairings,” says Kelliher. “The key is matching the relaxed, fun energy of the season while still creating those ‘wow’ moments for your guests.”
Kelliher shares his top eight wine pairings that will turn your summer gatherings from simply ‘good’, to unforgettable.
8 Wine Pairings That Will Elevate Your Summer Favorites
1. Rosé with Watermelon Feta Salad
This pairing works because both the wine and dish share that perfect balance of refreshing and sophisticated. The wine’s crisp acidity cuts through the creamy feta while complementing the watermelon’s natural sweetness. Serve the rosé well-chilled at 45-50°F in large wine glasses to capture all the fruity aromas.
2. Lambrusco with BBQ Ribs
“People think red wine and barbecue don’t work in summer, but Lambrusco changes everything,” explains Kelliher. “It’s got enough body to stand up to those smoky, saucy ribs, but the bubbles and slight chill make it feel light and festive.”
Serve at cellar temperature (55-60°F) in regular wine glasses, and don’t be afraid to add an ice cube if it’s particularly hot outside.
3. Sparkling White with Mango Sorbet
The effervescence in sparkling wine creates a palate-cleansing effect that makes each spoonful of sorbet taste even more intense. The wine’s bubbles also echo the light, airy texture of the dessert. Use champagne flutes to maintain the bubbles and serve ice-cold at 40-45°F.
4. Sauvignon Blanc with Grilled Shrimp Skewers
The wine’s bright acidity and citrusy notes naturally complement seafood, while its herbaceous qualities pair beautifully with any marinades or seasonings you’ve used. This combination screams summer evening by the water. Serve in white wine glasses at 45-50°F for optimal flavor.
5. Pinot Grigio with Caprese Salad
“This is one of those pairings that just makes sense,” notes Kelliher. “The wine’s clean, mineral finish doesn’t compete with the fresh mozzarella and basil – instead, it highlights how pure and simple these flavors are.”
The key is serving both the wine (45-50°F) and salad at proper temperatures.
6. Moscato with Grilled Peaches
The wine’s natural sweetness enhances the caramelized sugars from grilling while its slight fizz adds textural interest. This pairing works especially well when the peaches are served with vanilla ice cream or mascarpone. Serve the Moscato well-chilled at 40-45°F in white wine glasses.
7. Albariño with Fish Tacos
This Spanish white wine brings bright acidity and mineral notes that cut through rich taco toppings while complementing the fish’s delicate flavors.
“Albariño is like summer in a bottle – it’s got that ocean breeziness that makes you think of beach vacations,” says Kelliher. Serve at 45-50°F in white wine glasses.
8. Prosecco with Berry Popsicles
The bubbles create a fun, playful contrast to the frozen treat while the wine’s fruit-forward profile complements berry flavors without overwhelming them. This combination turns a simple dessert into something special for adult gatherings. Serve the Prosecco ice-cold at 40-45°F in champagne flutes.
John Kelliher, wine expert at Grapeline Wine Tours, commented:
“The biggest mistake people make with summer wine pairing is overthinking it. You don’t need to memorize complex flavor profiles or spend a fortune on bottles. Start with the basics: light wines for light foods, and don’t be afraid to chill your reds if the weather calls for it.
“My advice is to focus on three simple rules that will never steer you wrong. First, match the weight of your wine to your food: delicate fish gets delicate wine, hearty barbecue can handle something bolder. Second, think about temperature as much as flavor – everything should feel refreshing when it’s 85 degrees outside. And third, remember that the best pairing is the one everyone at your table enjoys, not necessarily what some wine book says is ‘correct’.
“Summer entertaining should feel effortless, even when you’re being thoughtful about your choices. When your guests see you’ve put a little extra consideration into what you’re serving, they notice. But when it still feels relaxed and fun, that’s when you’ve really succeeded as a host.”
