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18/07/2025 Winemaking

The days grow longer, the after-dinner conversations stretch on endlessly, and wine is served chilled. Summer has its own set of rules, and keeping an eye on the clock and schedules is not one of them. With more time to cook (and also to relax), pairings and time spent in the kitchen take centre stage, where faster doesn't always mean worse. A delicious recipe, prepared in no time, with a spectacular wine? Who wouldn't love that? Let us assist you with our summer pairing suggestions. We assure you, you'll love them!

Red wine and cherry tomato burrata tart (25 minutes)

Who said there's no place for reds in summer? The juiciest and most refreshing bottles are the best choices when the temperature rises. Remember to avoid oaky profiles and those with long ageing periods, where fruity and refreshing notes are hidden and almost go unnoticed. But be careful! It's crucial not to over-chill and to serve it at the right temperature. A beaujolais, or a light and fresh single-varietal garnacha or mencía, can be the perfect companion for a cherry tomato and burrata tart.

1. Roll out the puff pastry on a tray and bake for 10 minutes.
2. Add the cherry tomatoes and bake for another 15 minutes.
3. Remove from the heat and add burrata cheese, basil leaves, and a drizzle of olive oil.

Spectacular!

White wine and prawn ceviche (30 minutes)

It's undeniable that white wine is the top choice during these months. Well chilled and in any of its varieties —sauvignon blanc, chardonnay, chenin blanc, verdejo…— this type of wine is always a winning bet. No matter what you pair it with, it always works well, especially with fish and seafood. So, take note of this prawn ceviche recipe.

1. Peel and chop the prawns (they should be barely cooked). Also prepare red onion, coriander, an avocado, and the juice of one lime (10 minutes).
2. Mix all the ingredients and let them marinate in the fridge for 20 minutes.

The acidity of the wine will enhance the citrus and cleanse the palate. A guaranteed explosion of flavours.

Sparkling wine and ricotta, lemon, and anchovy toast (15 minutes)

Something salty, a touch of sweetness, and a hint of umami. In summer, mixing foods and flavours is almost inevitable. Amidst such culinary variety, there's nothing like a good sparkling wine to reset, cleanse the palate, and prepare for the next bite. The ideal choice: simple dishes with fish and a bit of fat, like ricotta, lemon, and anchovy toasts.

1. Toast the bread in a pan until crispy (5 minutes).
2. Mix the ricotta with a bit of olive oil, lemon juice to taste, and black pepper (5 minutes).
3. Place the cheese and anchovies on the bread (5 minutes).

Serve everything well chilled. We warn you, no matter how many you prepare, it will never be enough.

Rosé and watermelon, feta, and mint salad (10 minutes)

It pairs well with almost everything related to summer. Whether dry or sweeter, any rosé can be the star of your summer evenings. It pairs well with any dish, something not all wines can claim: fruits, vegetables, meats, seafood, cheeses, fish… The possibilities are endless! Try it and be bold with a watermelon, feta, and mint salad.

1. Cut the watermelon into cubes.
2. Add the feta cheese and a bit of fresh mint.
3. Dress with olive oil, salt, and a hint of lemon.

Not everyone can be universally liked. Except if you're a well-chilled rosé in summer...

Sweet wine and fig, goat cheese, and walnut salad with balsamic reduction (20 minutes)

Always on the edge of the impossible, between cloying sweetness and acidity. Sweet wines are the great misunderstood ones that always attract with their strong contrasts. Elegant and versatile, there's nothing like pairing them with equally sweet dishes with similar characteristics. This type of combination, known as pairing by affinity, is always a safe bet with no unexpected surprises.

1. Prepare the balsamic reduction. Take a small saucepan and heat three tablespoons of balsamic vinegar with one tablespoon of honey over medium heat. Stir until the mixture thickens and reduces by half. Let it cool slightly (10 minutes).
2. Prepare the salad. Add the figs, crumble 100 g of goat cheese, and sprinkle the walnuts.
3. Add the balsamic reduction and sprinkle with black pepper.

The natural sweetness of the figs mixed with the acidity of the vinegar will enhance the wine's flavour to the fullest.

Fortified wine and tapas mix (5 minutes)

They represent the pinnacle of improvisation. A bit paradoxical considering the number of years fortified wines spend ageing only to be consumed with such simplicity. There's nothing better than a good mix of tapas to enjoy a fino, a manzanilla, a palo cortado, or a good oloroso. Olives, almonds, ham, cheese… The combination is up to you!

It's clear that everything tastes better in summer. So grab a bottle, uncork it, and enjoy. Get ready to create memories that go beyond the hot days.

Mila

Mila Alarcón

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