WINE AND SUMMER FOOD PAIRINGS
During the summer, our cooking tends to forego culinary complexity in favor of flavorful simplicity so that we can make the most of our free time. Certain organoleptically neutral foods, like rice or pasta, call for complements such as sauces, spices, or veggies to liven up the flavors. When it comes to picking the perfect wine pairing, however, this culinary versatility can pose a bit of a challenge.
Even though we're venturing into subjective territory here, there are certain concepts worth keeping in mind. After all, the aim of every food and wine pairing is to bring intensities into balance; to contrast or combine the flavor intensity of the food with that of the wine.
Mediterranean
What makes the Mediterranean diet so special – and the reason for much of its success – is its immense versatility. Mediterranean recipes can be adapted to ingredients found on each one of the five continents. Let’s take a look at a few examples that will help us define the kind of wines best suited to this type of food:
Rice and sofritos: intense whites
Sofrito – a mix of fried onion, garlic, and tomato – has intense flavors, high acidity, and often accompanies shellfish and other seafood, or grilled oil-rich fish... This is why it goes well with intense, silky whites full of austere power.
An elegant Chardonnay like Sons de Prades (DO Conca de Barberà), fresh floral, fruit aromas and a clean dry finish, combines harmoniously with these kinds of dishes.
Meat and dairy:
Generally speaking, wine, meat, and cheese get along well, so it isn't difficult to find a good match one way or another. One approach to a successful pairing is to focus on texture. We can either turn to creamy, unctuous whites or reds with a bit of oak to transform a béchamel sauce into something truly exceptional.
Purgatori (DO Costers del Segre) is a delightful match for meat cannelloni topped with béchamel and cheese.
Fresh veggies: light whites
Spring onion, green garlic, artichokes, and a long list of other garden-fresh vegetables are a mainstay of pasta recipes, adding a splash of color and brightening the flavors. We don't want to take away from the soul of the dish, so a lively, light-bodied white wine with citrus and herbaceous notes is an ideal choice to bring out the freshness of the veggies.
The exquisite Waltraud (DO Penedès) Riesling is an excellent choice to complete this Mediterranean experience
Fish and seafood: creamy whites and sparkling wines
The culinary imagination of the Mediterranean coast abounds with anchovies, clams, mussels, and other seafood. This might also be the reason why its white wines stand out for their complexity and acidity.
Milmanda (DO Conca de Barberà) offers the kind of lushness that elevates a simple pairing to a sublime experience.
Sparkling wines share an enduring romance with the gifts of Poseidon. Raw or seared seafood, smoked fish, and arroz negro (a rice dish that gets its black color – and name – from squid ink) represent an Olympian flavor ideal that has immortalized fresh Mediterranean summer fare.
Seafood fritters, pickled seafood, grilled escalivada veggies, and salads welcome the crisp, dry, creamy embrace of quality sparkling wines like Vardon Kennett.
We hope these insights are a useful guide to complement your own subjective preferences. Ultimately, our palates will be the judge of whether a wine, a dish, and their pairing is successful and enjoyable. Cheers!