FOOD FOR FÊTES
For starters, sweet and umami foods can increase bitterness and acidity in beverages while decreasing sweetness and fruitiness. This means sweet or fruity foods should be paired with even sweeter or fruitier beverages. A Forbes article recommends pairing sweet with sweet: “Dry wines turn tart and mouth- puckering when paired with food that harbors even a hint of sweetness. Sweet foods are best with wines of comparable sweetness, whether it be a honey-baked ham with sweet-potato mash or nine-layer chocolate cake.” They recommend serving Honey-Drizzled Grilled Peaches and Ricotta with Moscato d’Asti for a rich summer treat. It’s easier to start with food and choose an accompanying beverage, but if you have a sweet drink on the menu, the Wine & Spirit Education Trust (WSET) recommends pairing it with salty or spicy foods to create balance. “A Peach Bellini with prosciutto- wrapped melon or a classic Piña Colada with spicy grilled prawns” is one suggestion in their Food and Cocktail Pairing: The Summer BBQ Edition blog. Since salty and acidic foods make beverages taste less bitter and acidic, as well as fruitier, there are plenty of fun pairing options. In fact, acidic foods and beverages are great paired together. Forbes notes that “sour, tart flavors in food can dull lower-acid wines. Beyond vinaigrettes, be mindful of other acidic ingredients like citrus, apples, and tomatoes.” They recommend pairing salty oysters dressed in mignonette with Muscadet, a highly acidic French white wine. For oily or fatty foods, acidic beverages cut through the richness of these foods—like how oil and vinegar work together in a salad dressing. Think of Sauvignon Blanc with salmon or a Moscow Mule with sliders. Finally, foods that contain high levels of capsaicin (click here to learn more about heat-forward cocktails), the chemical in chili peppers that produce heat, are best paired with low-proof beverages or mocktails. Alcohol can increase the effect of the chili heat, and in return the chili heat can increase the flavor of alcohol. Simple herbal or fruity flavors can balance heat—there’s a reason margaritas pair well with jalapeño-topped tacos! The Three Cs An easy rule of thumb for pairing is known as the Three Cs: contrast, complement, and cut. An article from Bar Louie breaks down these three simple guidelines: • Contrast: Pair drinks and foods with opposing flavors for a balanced and stimulating combination. Their
example? “A bitter IPA can cut through the richness of a creamy pasta dish, providing a refreshing contrast.” • Complement: Similar flavors in both the beverage and the food will harmonize together. "Pair citrusy cocktails with tangy dishes or match herbal drinks with herbed dishes. A Basil Smash pairs wonderfully with an herb-roasted chicken,” suggests WSET. • Cut: According to Bar Louie, crisp, acidic flavors will “cleanse the palate and reduce the intensity of certain flavors.” For instance, Prosecco cuts well through a rich, creamy brie. Sticking with these three go-to's can help simplify the pairing process and make it easier to curate menus with your client and caterer. Temperature & texture Summer is all about cool, refreshing drinks that help beat the heat. WSET identifies three categories of chilled summer beverages: cooler, frozen, and creamy. “The cooling effect of a cold Gin and Tonic makes it perfect for spicy dishes like grilled prawns or peppery rocket salad.” Frozen cocktails, on the other hand, go hand-in- hand with higher heat levels in food. “Try pairing Frozen Margaritas with spicy lamb kebabs or peri-peri chicken.” Dessert cocktails and smoothie-like beverages are another great summer drink that pair excellently with light summer food. “Creamy drinks can balance the Opposite page, top row from left: Caviar can be enjoyed any time of year, of course, but with so much to celebrate in summertime, a chilled glass of Champagne goes nicely with caviar ! Shown here: Roaming Caviar Station by Marcia Selden Catering & Events. Photo courtesy Jeffrey Selden; Nothing says summer like watermelon. Shown here: Watermelon Hearts by Marcia Selden Catering & Events. Photo courtesy Jeffrey Selden; Fresh seafood is a perfect summer treat and pairs well with a variety of beverages. Shown here: a seafood ice bar by Mazzone Hospitality. Photo courtesy John & Jacob Photography Middle row: Summer menus are rich with produce, like acidic, herbal Heirloom Tomato & Fennel Plated Salad by TGIS Catering. Photo courtesy Carly Otness; Mini Lamb & Beef Slider (Savory Ground Lamb & Beef Patty, Tzatziki, Shredded Iceberg, Brioche Bun) from 24 Carrots Catering & Events during a Greek island-themed event. Photo courtesy Amelia Lyon; Summer is the time for fresh produce! Catering by and photo courtesy Dish Food & Events Bottom row: Live grilling over an open-air, wood-fired pit is a great way to create an experience for an al fresco dinner. Photo courtesy Mazzone Hospitality; Strawberries atop pavlova (D'Amico Hospitality) is a light, summery dessert. Photo courtesy Marit Williams; 24 Carrots Catering & Events offered a Drink or Swim Limoncello Spritz at a Santorini-inspired event. This summery drink (Limoncello, Lillet, Soda Water, Sparkling Wine, Kumquat, Mint) paired well with the Mediterranean food menu. Photo courtesy Amelia Lyon
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SPECIAL EVENTS SUMMER 2025
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