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Summer Dinner Party Wine Pairings Guide

Pair It With Purpose: Your Ultimate Summer Dinner Party Guide

Summer dinner party wine pairings can turn ordinary meals into unforgettable moments. Whether you’re hosting a backyard gathering, an al fresco evening on the patio, or a beachside sunset soirée, curating the right pairings is key. That’s where pairing with purpose comes in. For wine lovers, home entertainers, and seasonal foodies, choosing wines that enhance your dishes (and vice versa) transforms any summer gathering into a memorable experience.

In this guide, we’re reimagining your typical salad & lasagna combo for summer—from a refreshing melon salad paired with a vibrant Rosé, to a light yet still rich vegetable lasagna complemented by a luscious Pinot Noir. You’ll find entertaining tips, expert pairing insights, and two recipes designed to impress while keeping things fresh, flavorful, and purpose-driven.

Summer Dinner Party Wine Pairing #1: Melon Citrus Salad + Rosé

Melon Mint Salad

Nothing says summer quite like fruit salad—but we’re giving it a grown-up twist with salty prosciutto, citrus dressing, and a beautiful rosé pairing. This refreshing melon citrus salad is a perfect addition to your summer dinner party wine pairings.

Melon Citrus Salad

Serves 8–10 | Active Time: 45 minutes | Inactive Time: 2 hours

Dressing Ingredients:

  • ⅔ cup fresh orange juice (about 2-3 oranges)
  • ⅔ cup fresh lime juice (about 5 limes)
  • 1 ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper

Instructions:

  1. Combine all ingredients in a mason jar and shake until combined.

Salad Ingredients

  • 1 mini watermelon, cubed
  • 1 cantaloupe, cubed
  • 4 cups cherry tomatoes, halved
  • 3 ounces feta cheese
  • 10 thin slices of prosciutto, torn in half and rolled into loose balls
  • 8 fresh mint leaves, *chiffonade (thinly sliced)

Instructions:

  1. Lay watermelon, cantaloupe, and cherry tomatoes on a sheet tray in an even layer, and pour dressing over top. Cover with plastic wrap and refrigerate for 2 hours. 
  2. Set fruit on a serving platter in an even layer, and nestle in the bundles of prosciutto throughout. Sprinkle feta cheese over top and garnish with the fresh mint.

Wine Pairing:

Look for a rosé with medium body and soft acidity—this enhances the melon’s natural sugars without overwhelming the dish. Our ONEHOPE Rosato is a perfect match.

Suggested Pairing: ONEHOPE Rosato
Notes: Rose petal, white strawberry, cherry candy
Sweetness: Sweet | Body: Medium | Acidity: Soft

Wine Pairing #2: Macadamia Ricotta Lasagna + Pinot Noir for a Summer Dinner Party

Wine and Lasagna

This dish is hearty enough to satisfy but light enough to enjoy on a warm evening. The macadamia nut ricotta is a game-changer—creamy, tangy, and totally dairy-free.

Macadamia Ricotta Vegetable Lasagna

Serves 6–8 | Total Time: 1 hr 45 minutes

Vegetable Prep

Ingredients:

  • 1 medium sized eggplant, sliced into ⅓” circles
  • 3 portobello mushrooms, sliced into ⅓” strips
  • 2 medium sized yellow squash, sliced lengthwise into ⅓” planks
  • ¾ cup olive oil
  • 4 ½ teaspoons salt
  • 2 ¼  teaspoons pepper

Instructions

  1. Set sliced eggplant onto a double layer of paper towels, and set another double layer of paper towels on top. Press down lightly and let sit for 20 minutes to absorb some of the water in the eggplant.
  2. Place eggplant, mushrooms and squash in three separate bowls. Add ¼ cup olive oil, 1 ½ teaspoons salt & ¾ teaspoons pepper to each bowl, and toss to coat. Set a flat 2 burner griddle over medium heat. Cook each of the 3 batches of vegetables separately for 3-4 minutes per side (about 8 minutes total for each batch). They should be browned but still firm. Set the cooked vegetables in groups on a sheet tray. The vegetables should be par-cooked since they will finish cooking when the lasagna is baked.

Macadamia Nut Ricotta

Ingredients

  • 4 cups macadamia nuts
  • 2 teaspoons salt
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 ⅓ cups water

Instructions

  1. Combine all ingredients in a food processor or high-speed blender and puree until smooth, for about 1 minute. It should be the thickness of Greek yogurt.

Assembly

Ingredients

  • 1 (9 ounce package) lasagna noodles
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 2 (24 ounce cans) marinara sauce

Instructions

  1. Preheat the oven to 375°F.
  2. Fill a large pot with water, bring to a boil and add salt. Cook noodles for time suggested on the packaging, until al dente & slightly undercook (around 4 minutes usually – they will continue to cook & soften while baking in the oven).
  3. Pour 1 tablespoon of olive oil into a 9” x 13” baking dish, and spread across the bottom and sides with a paper towel. Layer the ingredients in the order below (from bottom to top): 
    • 1 cup marinara sauce
    • 3 lasagna noodles
    • Eggplant
    • Half of the macadamia nut ricotta
    • 3 lasagna noodles
    • 1 cup marinara sauce
    • Mushrooms
    • 3 lasagna noodles
    • 1 cup marinara sauce
    • Yellow squash
    • Second half of the macadamia nut ricotta

4. Bake for 45 minutes, until the top is light golden brown and the sides are bubbling. Remove from the oven and top with the chimichurri sauce (recipe below). Serve while hot.

Chimichurri

Ingredients

  • 1 large bunch parsley, stems removed & chopped
  • 1 large bunch cilantro, stems removed & chopped
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ⅛ teaspoon red pepper flakes
  • 1 ½ cups olive oil

Instructions

  1. Combine parsley, cilantro, shallot, garlic, salt, ground pepper and red pepper flakes, in a large bowl and whisk until combined. Drizzle in olive oil, whisking constantly, until the sauce is emulsified. Set aside until ready to use. 

Wine Pairing Tip:

Choose a balanced Pinot Noir with ripe red fruit and subtle spice. It’s light enough to complement vegetables, yet structured enough to stand up to the richness of the macadamia ricotta.

Suggested Pairing: ONEHOPE Vintner Collection Pinot Noir
Notes: Ripe raspberry, dark cherry, cinnamon
Sweetness: Off-dry | Acidity: Balanced

Expert Tips for Summer Dinner Party Wine Pairings

Pair Wines with Intention

Don’t just match wine to food—match it to your mood, your guests, and your values. Whether it’s a bottle that supports women’s health, environmental sustainability, or hunger relief, your wine can reflect what matters to you.

Serve Like a Pro

  • Pre-chill wines: Serve rosé at 45–50°F and Pinot Noir at 55–60°F.
  • Use the right glassware: A universal wine glass works well, but stemless glasses feel casual and summery.
  • Pour portions properly: 5 oz. for wine is standard—this allows your guests to enjoy multiple pairings without overindulging.

Entertain with Ease

  • Prep in advance: Make salad dressing and macadamia ricotta the day before.
  • Serve family-style: It encourages conversation and reduces plating stress.
  • Add ambiance: Soft music, candles, and string lights make any space feel magical.

Hosting a purposeful summer dinner party isn’t just about great food and wine—it’s about creating experiences that feel meaningful. With fresh, seasonal recipes and perfectly matched wines like Rosé and Pinot Noir, you’ll elevate every moment from first sip to last bite. These pairings not only impress your guests—they reflect your values and taste.

Ready to elevate your summer dinner party? Shop our expertly paired wines to bring these seasonal recipes to life. From the refreshing rosé that enhances your Melon Citrus Salad to the perfectly balanced Pinot Noir for your Macadamia Ricotta Lasagna, each bottle was chosen to complement the flavors of the season.

 

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