The Sonoma Mission is just outside the town of Sonoma. Photocredit: Getty
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Summer is upon us and wonderful fruits and vegetables abound at all the local farmers’ markets. While fresh asparagus and crunchy artichokes may taste divine, they—along with other warm-weather produce—can often be hard to pair with wine.
Because of their green, vegetal character they can be tricky when they interact with many wines. So I sat down with Brian Casey, the sommelier at the Fairmont Sonoma Mission Inn to sort out some ideal synergies.
All responses have been edited and condensed for clarity.
Liza B. Zimmerman (LBZ): What kinds of wines do you pair with summer vegetables?
BC: It all depends on the specific vegetable and their preparation. I usually look for rosés from Southern France; Sauvignon Blanc from New Zealand; and Pinot Grigio from Italy.
LBZ: What kinds of pairing synergies do they have?
Summer vegetable pairings can be challenging. Photocredit: Getty
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BC: Summer wines and vegetables should both have freshness and energy to them.
Pairing wines with asparagus and artichokes depends on their preparation, hollandaise sauce would be good with Sauvignon Blanc but a Morel mushroom sauce would probably fare better with Chardonnay.
LBZ: Do you pair vegetal wines to match their vegetal flavors?
BC: I don’t like vegetal wines, unless it’s a Cabernet Franc, in which case, that can be a typical characteristic of that varietal. However, usually vegetal flavors are a flaw in the wine. It’s all about preparation—for instance roasted red peppers and raw, green bell pepper taste very different—and the addition of cheese or meat to a dish completely changes its flavor profile.
LBZ: What are some of the easier summer veggies to pair wines with and why?
BC: I love corn and rosé: grilled corn cobs with a little butter and tarragon with a rosé wine that has watermelon and strawberry notes is perfect. Squash blossoms stuffed with chevre would be amazing with a crisp Sauvignon Blanc. Your garden potatoes can be made into fries and tossed with truffle oil and Parmesan cheese, then washed down with a Brut Champagne.
LBZ: What kinds of added flavors can be brought into a dish to make a flavor bridge for wine pairings?
BC: Adding cheese always shakes things up, if the cheese is a fresh, soft cheese or a hard, dry cheese completely changes the dynamic. Using salsa or pesto are good ways to add some more complex dimensions to your vegetable dishes.
LBZ: How do you deal with vinegar in salads in terms of wine pairings?
Salads may be delicious but they are not always easy to pair with wine. Photocredit: Getty
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BC: Usually pairings are about mirroring or juxtaposing, in this case I would mirror the acids in the vinegar with an acidic wine like Sauvignon Blanc or Pinot Grigio, as the acids will cancel each other out and the wine will taste sweeter and more round.
LBZ: Are there any general guidelines you could give guests for summertime vegetable pairings with wine?
BC: Stick to light, fresh and fun wines. My golden rule is that rosè goes with everything.