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Endless Summer- Wine and Dine

Half the fun of these warm summer nights are the drinks that accompany the meals. Being savvy when it comes to pairing food and drink can help make even a quick meal feel balanced and sophisticated, and it’s a great way to get conversation going too. All of our recipe cards include suggestions for drink pairings, but we thought we’d take a minute to explain ourselves a bit more.

When it comes to beef, choose a red wine that matches the intensity of the dish. Leaner cuts we love at this time of year, like this Hangar Steak with Hearts of Palm, go well with a light or medium-bodied Pinot Noir, which should have a bit of acidity for balance.

For other great lightweight proteins this summer, like the Hoisin-Glazed Pork Tenderloin, serve a wine with a bit of natural sweetness to play off the tangy sauce – we suggest a German Riesling, which also happens to pair well with the Pan-Seared Scallops and the BBQ Sushi Tuna Satays, since they’re served with a sweet and citrusy dressing.

Of course, you don’t have to eat meat to enjoy a wine pairing – the hearty Roasted Kale and Beet Salad is a natural partner for a rich, fruity French Viognier that dovetails beautifully with the sweet, earthy veggies. And while we’re talking salad days, pair the zingy Chicken and Spinach Salad with a light, refreshing Sauvignon Blanc from California or Australia.

But remember: At the end of the day, wine pairings are entirely up to you. The best advice is to drink what you like – after all, isn’t that what summer is all about?

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