Perfect Wine Pairings for Warm Weather Bites

Flavors in the food should complement flavors in the wine, especially with its weight and intensity. Vegetables can pose a challenge to many wines when, on their own, they can create a metallic taste, especially artichokes and asparagus.

Pictured Recipe: Green on Green Salad

Peas, for many, signal the start of summer. Vibrant and quick to cook (if at all), sweet peas have a delicate flavor that marry well with bold herbs, like mint, and nutty cheese, like Manchego.

Pair with: an Austrian Grüner Veltliner, such as Franz Etz Grüner Veltliner Kamptal 2011. Peas, like many spring and summer veggies (asparagus and artichokes, for example), can be hard to pair with wine. Grüner Veltliner's bright acidity goes very well with summer greens.

Recipe: Peas and Pea Shoots with Spring Onions and Mint

A simple vegetable and fruit salad is always the perfect starter or light lunch. The rich avocado in this salad balances with the tart citrus and peppery radish in this summer salad.

Pair with: a grassy and floral Fumé Blanc, such as Robert Mondavi 2013 Fumé Blanc.

Recipe: Avocado Citrus Salad

Roasting tender summer root vegetables brings out the sweetness of the produce and pairs well with aromatic white wines.

Pair with: a bright and crisp Spanish Albariño, such as Martin Codax 2012 Albariño.

Recipe: Roasted Carrots with Caraway and Coriander

A great all-round summer wine is Viognier (pronounced vee-oh-NYAY). Full-bodied yet refreshing and low in acidity, it pairs well with grilled seafood and can hold its on when coupled with spicy foods.

(pictured Griffin Creek Viognier)

Leeks have a mild a sweet flavor even though they are related to onions and garlic. During the spring and summer they can be used in light soups, tarts, sauces, and even grilled and served in a warm summer salad.

Pair with: a crisp Napa Valley Sauvignon Blanc, such as Maze 2013 Sauvignon Blanc. This delightful wine has a clean and crisp finish and hints of citrus with a bright acidity.

Recipe: Grilled Leeks with Leek-Tomato Salad and Citrus Dressing

Sweet corn on the cob is a outdoor dining staple. Try adding a little bit of roasted garlic to butter to create a rich, creamy spread for even more flavor.

Pair with: a Fumé Blanc, such as Ferrari-Carano 2012, to balance the saltiness and sweetness of the grilled corn.

Recipe: Grilled Corn on the Cob with Roasted Garlic and Herbs

Bok choy shines during the spring with its crispy, earthy green leaves and hearty whites stems. Simply stir-frying bok choy makes for the perfect side or appetizer.

Pair with: a spicy Sonoma Pinot Noir, such as Kutch 2012 Sonoma Pinot Noir.

Recipe: Bok Choy with Black Bean Sauce

Skirt steak takes on maximum flavor when grilled.

Pair with: a spicy, robust, berry-rich Côtes du Rhône, such as Domaine le Garrigon 2012 Côtes-du-Rhône, is bold enough to highlight grilled steak.

Recipe: Grilled Skirt Steak with Charred Corn Salad

Perfectly grilled seafood with a sweet, spicy, citrusy sauce makes a complexly flavored and delicious main dish.

Pair with: A smooth, medium-bodied, balanced acidity Viognier like the 2012 Griffin Creek Viognier.

Recipe: Grilled Lobster Tails with Nectarine-Lime Sauce

A bright summer salad with light fish, such as tuna, and citrus is a simple and always-delicious summer meal.

Pair with: a crisp and lively Brut such as J Cuvée 20 Brut. This sparkling wine compliments the high acidity and sweet-spicy of a tangy, bright salad.

Pictured Recipe: Poached Tuna with Kumquats and Jalapeño

Or Try: Shrimp and Jicama-Mango Salad

Simple grilled chicken is a warm weather crowd-pleaser. Healthy and light, chicken can take on so many flavor profiles and is a great protein to pair with grilled fruit.

Pair with: A medium-bodied Chardonnay with light fruit, such as Estancia 2012 Chardonnay.

Recipe: Grilled Chicken with Nectarine, Red Onion, and Basil Relish

Another great summer wine is rosé. Some may be shy to dive in because of its pink color and the common misconception that it is a sweet zinfandel. But don't hesitate. A dry rosé can pair well with every course, and a cool crisp glass is ideal for warm weather patio drinking. With the acidity of a white wine and hints of fruit, rosés will compliment the rich saltiness of grilled meats, seafood, and even the sweetness of berry-filled desserts. Try Scribe 2013 Rosé of Pinot Noir (pictured) or POE 2013 Rosé and pair with these recipes:

Recipe: Pork Fajitas with Smoky Cherry Salsa

Recipe: Barbecued Shrimp and Peach Kabobs

Bright, summer flavors come together in this sweet and delicious peach salsa.

Pair with: a subtle, fruit forward Sancerre like Pascal Jolivet Sancerre rosé.

Recipe: Peach, Red Onion, and Basil Salsa

Rhubarb has a bold tart flavor which makes it the perfect pie filling. The colorful stalks are usually sweetened with sugar and can be used in cakes, tarts, and even drinks.

Pair with: a slightly sweet and light Gewurztraminer from Alsace, such as Domaine Jean Ginglinger 2011 Gewurztraminer.

Recipe: Raspberry-Rhubarb Crumb Bars

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