Berries are abundant in summertime and fit perfectly in savory foods, sweet desserts, and refreshing cocktails. Shown here: Berry Tartlet by Chowgirls Catering. Photo courtesy Lucas Botz
"A well-curated food and beverage menu can go a long way in cultivating an experience (and your brand)."
Regional pairings Ingredients that grow in the same region and are used in the same cuisines certainly go together. “Think of how well a cold beer goes with bratwurst or how a crisp Picpoul de Pinet complements oysters,” says the WSET article. It’s why Ouzo works well with grilled lamb, or rum punch fits with jerk chicken. Playing matchmaker Now that you know a few ways to pair ingredients, the sky is the limit! Work with your caterer and clients to lean into seasonal ingredients and pairings to create a menu that screams “summer” and gets guests excited about the elusiveness of seasonal flavors. One thing to remember: Taste is subjective. At the end of the day, it’s all about what your clients enjoy. If they want an untraditional pairing—maybe it’s a combination of sentimental food and drink, or something they absolutely insist on having—that's okay. While guidelines are helpful for getting started and playing with creativity, some rules are meant to be broken.
textures of crunchy or crispy foods. A creamy Piña Colada pairs wonderfully with crispy fish and chips or tempura prawns,” notes WSET. For clientele that are willing to play with the menu, temperature and texture are fun ways to match up food and beverages. Body & weight Another easy way to pair food and beverage is to match body and weight. “Heavier summer favorites like baby back ribs and steaks on the grill call for a full-bodied wine, so reds are the usual choice,” says the Forbes article, “but the key here is body, so a big white like an oaky, buttery California Chardonnay might be a better match with pork than a daintier red like Schiava.” Full- bodied wines, hoppy beers, and stiffer cocktails need heavier foods to strike a balance. For lighter foods like fish, go for light-bodied wines and beers, as well as low-proof or zero-proof cocktails. The article debunks the “white with fish, red with meat” rule by pointing out that a light-bodied red wine is a great pairing with fish. As long as the beverage’s body and the food’s weight line up, feel free to get creative!
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SPECIAL EVENTS SUMMER 2025
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