There’s an ease to meals that come together simply. No pressure, no overthinking, just beautiful ingredients, thoughtful wine, and time well spent around the table. That’s the kind of evening our wines were made for.
Nonalcoholic and low-ABV wines are becoming a more intentional part of that experience. Not because something is missing, but because something else is being chosen: clarity, balance, and connection. At Oceano, that means wines that are complex, expressive, and coastal by nature with or without alcohol.
Our Oceano Zero wines has already introduced nonalcoholic options that hold the same quality as their traditional wines, and new releases are just around the corner. You can join the waitlist here to be the first to know when the next round is ready to pour.
In the meantime, here are three elegant but easy dishes designed to pair beautifully with Oceano Ultra-Low Syrah (3.5% ABV). These are the kinds of recipes that make a late summer dinner feel special without demanding much. Fresh flavors, a little attention, and a glass you’re happy to refill.
Grilled Stone Fruit with Honey, Thyme, and Sea Salt
Simple and surprising, this dish balances sweetness and savoriness with just a few ingredients. It works beautifully as a starter or alongside a spread of grilled mains.
Ingredients
- 3 ripe peaches or plums, halved and pitted
- Olive oil
- Honey
- Fresh thyme leaves
- Flaky sea salt
Instructions
- Lightly brush the fruit with olive oil. Grill cut side down over medium heat until caramelized and tender, about 3 to 4 minutes.
- Drizzle with honey, sprinkle with thyme, and finish with a pinch of flaky sea salt.
- Serve warm or at room temperature.
Why it works: Grilled fruit brings out the Syrah’s deep berry and plum notes, while the thyme and sea salt add a savory edge that complements the wine’s structure.
Grilled Sausages with Peppers and Herb Yogurt
This dish is colorful, satisfying, and perfect for casual gatherings. It looks generous on the table but takes very little effort to pull together.
Ingredients
- 4 sausages (Italian, chorizo, or your favorite)
- 2 bell peppers, sliced
- 1 red onion, sliced
- Olive oil, salt, and pepper
- ¾ cup Greek yogurt
- Juice of ½ lemon
- 1 tablespoon chopped parsley or mint
Instructions
- Toss peppers and onion with olive oil, salt, and pepper. Grill until tender and slightly charred.
- Grill sausages until golden and cooked through.
- Mix yogurt with lemon juice and herbs. Taste and adjust seasoning.
- Plate everything family-style with the yogurt on the side for dipping.
Why it works: The char and richness of the sausage match the depth of the wine, while the herb yogurt keeps the pairing feeling fresh and bright.
Grilled Portobello Mushrooms with Balsamic and Feta
Hearty enough to serve as a main for vegetarians or as a standout side. This one is earthy, savory, and quietly bold.
Ingredients
- 4 large portobello mushroom caps
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper
- ¼ cup crumbled feta
- Optional: fresh chives or basil
Instructions
- Combine balsamic vinegar, olive oil, salt, and pepper. Brush onto both sides of the mushrooms.
- Grill over medium-high heat until tender and slightly charred, about 5 to 6 minutes per side.
- Slice and arrange on a serving platter. Top with feta and herbs.
Why it works: The mushrooms echo the wine’s earthy undertones, while balsamic and feta add brightness and a bit of contrast to round out the pairing.
