Home Enthusiast 4 Easy, No-Cook Summer Meals with Classic Wine Pairings

4 Easy, No-Cook Summer Meals with Classic Wine Pairings


There comes a time in the summer when it’s so hot that we hardly feel like cooking. But our desire to hang out with friends overrides that instinct, so we invite them anyway.

Each of these easy-to-prepare, no-cook recipes can be served as an appetizer or main course accompanied by chilled, summer-ready wines.

Illustration by Natalia Sanabria

Zucchini “pasta” with pesto

Spiralized Zucchini + Pesto (Basil Leaves, Parmigiano-Reggiano, Olive Oil, Lemon Juice, Salt And Pepper)

Pair with New Zealand Sauvignon Blanc

It takes a very acidic wine to stand up to the intensity of basil when paired with zesty lemon juice – and New Zealand Sauvignon Blanc fills the bill. Vibrant flavors of grapefruit, white peach, lychee and passion fruit are often paired with green herbal notes sometimes compared to fresh cut basil.

Illustration of a Deconstructed Caprese Salad and a Bottle of White Wine
Illustration by Natalia Sanabria

Caprese Salad

Mozzarella + Basil + Tomato + Olive Oil

Pair with Friulano

Hailing from Friuli-Venezia Giulia in northern Italy, this variety has intense flavors of citrus, white peach and apple with hints of green grass and bitter almond. The strong minerality is ideal with fresh summer tomatoes, as is a full body that will stand up to creamy mozzarella. The wine’s rich fruit flavors are bold enough for even the sharpest summer basil.

Illustration of a deconstructed NIÇOISE SALAD and a bottle of Rosé
Illustration by Natalia Sanabria

Nicoise salad

Mesclun + Canned tuna + Olives + Hard-boiled eggs + Green beans + Dijon vinaigrette

Accompany the Rosé Provençal

Rosé wines from the south of France can be beautifully complex. They provide the full body we love in red wines, which is superb with protein-rich tuna and eggs. They’re also brilliant with refreshing flavors of citrus, strawberries and cherries and hints of dried herbs – a surefire accompaniment to pickled olives and zesty vinaigrette.

Illustration of a deconstructed tuna tartare and a bottle of white wine
Illustration by Natalia Sanabria

Tuna tartar sauce

Sushi quality minced tuna + olive oil + salt + lemon zest

Pair it with dry mint

Originating in Hungary’s Tokaj region (home of the famous Tokaji Aszú sweet wines), dry versions of this grape have flavors of peach, honeysuckle, Anjou pear and often a touch of smoke or flint due to the volcanic soils. of the region. Its full body offers a nice foil to the meaty texture of raw tuna, while a crisp finish is perfect with the tangy lemon zest.

This article originally appeared in the June/July 2022 issue of Passionate about wine magazine. Click here to subscribe today!

Posted on June 24, 2022