Perfectly paired summer recipes

Light meal, light wine? To help you enjoy your culinary summer to the full, we have gathered together a few flavour-packed special summer recipes that unfurl to glorious perfection with the right wine. Before we start, a rule of the thumb for summer pairings: Generally speaking, when temperatures are higher, you should opt for wines with a lower ABV.

Meat, fish, pasta: What do you say to the following dishes?

• Beef carpaccio, crunchy fennel and rocket pesto, paired with a glass of Schiava Alto Adige DOC or a Lagrein Kretzer Alto Adige DOC
  
  With its moderate tannins and floral tones, Schiava pairs perfectly with this dish, as does the Lagrein Kretzer, which, as a velvety, full-bodied rosé with a delicate acidity, brings out the flavours of the carpaccio.
  
  

• Salmon tartare, fruit and vegetable tartare with basil yoghurt dressing, paired with a glass of Chardonnay Alto Adige DOC or a Sauvignon Alto Adige DOC
  
  The elegant aromatic interplay between the Chardonnay’s notes of pineapple, banana, apple, pear and citrus fruit tease out the delicate flavours of the salmon and the acidity of the kiwi and orange, while the Sauvignon, with its aromas of gooseberries, passion fruit, elderberries and blackcurrant, harmonises beautifully with this dish.
  
  

• Pasta shells with tuna and salmon tartare and slightly spicy tomato salsa, paired with a glass of Chardonnay Alto Adige DOC
  
  The velvety Chardonnay, which should ideally be slightly aged, counterbalances the subtle spiciness of this dish and features an impressively vibrant structure and fruity palate. The perfect pairing for this pasta dish.
  
  

• Bass filet with potato crust, red wine reduction and broccoli rabe, served with collard and paired with a glass of Pinot Noir Alto Adige DOC or a Lagrein Kretzer Alto Adige DOC
  
  The intense aromas of red and dark berries and the full-bodied elegance of Pinot Noir pair perfectly with sea bass fillet, as does the Lagrein Kretzer, the rosé variant of the autochthonous, velvety Lagrein, with its earthy notes of berries, cherries and violet.
  
  

Carpaccio, tartare or sea bass: personal preference is always the first thing to consider. However, there’s one rule that you should always remember: Wine must be served at the right temperature to allow it to unfold to its full potential; given that wines warm up faster when the weather is warmer in the summer months, you should always serve them a little cooler – including the red wines.