21/07/2026
I don’t think I can recall a period of such sustained hot weather – a quick look at the forecast suggests it’s not stopping anytime soon.
It’s not something we’re especially used to as Brits, and there’s no doubt that it changes our habits; particularly what we eat.
When it’s warm outside, nibbles and picky bits come into their own, rather than the big, hearty meal, and with that in mind, I thought I’d share a few wine pairings that work with a summer smorgasbord:
Scotch eggs, sausage rolls and pork pies
The peppery, savoury flavours in these pair brilliantly with lighter styles of Syrah, Shiraz or a Côtes du Rhône, particularly if served slightly chilled.
If you’d prefer white wine, Grüner Veltliner is an excellent option, as are the herbal, refreshing rosés of Provence.
Quiche
Quiche can be surprisingly rich, particularly when paired with cheese, bacon or onion fillings.
Wines such as Gewürztraminer, Pinot Gris and Viognier have enough body and ripe fruit character to stand up to those flavours, while still providing enough freshness to cleanse the palate.
Dips and nibbles
Whether you’re serving hummus, guacamole, salsa or yoghurt-based dips, these can be surprisingly tricky to pair.
Fresh, fruity reds such as Beaujolais or Rioja Joven work very nicely, as does a crisp Picpoul de Pinet or a vibrant Crémant if you fancy something sparkling.
Berries, cream and scones
Summer desserts often call for something with just a little sweetness.
Rosé d’Anjou, Cabernet d’Anjou or even a White Zinfandel can work beautifully, as their red fruit flavours complement the fruit, while the slight sweetness prevents the wine from tasting sharp.
Alternatively, Moscato or Asti are always crowd-pleasers.
Of course, the beauty of wine is that there are very few hard and fast rules, and half the fun is experimenting.
If you’ve discovered any unlikely summer food and wine pairings recently, I’d love to hear them!
