As August settles in, the fullness of summer takes on a slower pace. The light stays long, but everything feels a bit more grounded. The light lingers a little longer, the produce is at its peak, and meals tend to slow down in the best way. Whether you’re cooking for friends or settling in for a quiet night, there’s something special about a dish that feels both unfussy and elevated.
The 2021 Oceano Chardonnay is made for moments like these. It’s bright, coastal, and layered with citrus, jasmine, and just the right hint of salinity. A wine that’s clean and expressive, with enough texture to hold its own at the table.
Here are three simple recipes to pair with it. Each one feels like summer and lets the wine shine without overcomplicating the process.
1. Herbed Ricotta Toasts with Lemon and Sea Salt
This one’s all about fresh ingredients and clean flavors. A beautiful little starter that comes together fast but still feels intentional.
Ingredients
- Sourdough or rustic baguette, sliced
- Whole milk ricotta
- Lemon zest
- Fresh thyme or basil
- Flaky sea salt
- Olive oil
- Optional: a drizzle of honey
Instructions
- Toast the bread until golden and crisp.
- Spread with ricotta.
- Add lemon zest, herbs, and a pinch of flaky sea salt.
- Drizzle with olive oil. If you want a touch of sweetness, add a little honey.
Why it works: The creaminess of the ricotta plays beautifully with the wine’s acidity, and the lemon and sea salt bring out its coastal brightness.
2. Corn and Zucchini Orzo with Basil and Parmesan
This is a laid-back late summer pasta that’s just as good warm as it is at room temperature. Great for gatherings or easy dinners with a glass of wine nearby.
Ingredients
- 1 cup orzo
- 1 zucchini, diced
- 1 cup fresh or frozen corn
- Olive oil
- Grated Parmesan
- Fresh basil
- Lemon juice
- Salt and pepper
Instructions
- Cook the orzo in salted water. Drain and toss with olive oil.
- Sauté zucchini and corn until golden and tender.
- Combine with orzo, then add lemon juice, Parmesan, and torn basil.
- Season to taste and serve warm or let it sit and enjoy it at room temp.
Why it works: The corn adds a touch of sweetness, the lemon keeps it bright, and the Parmesan brings a little richness to match the wine’s texture.
3. Seared Chicken with Arugula, Fennel, and Lemon Vinaigrette
Clean, crisp, and satisfying. This dish feels like something you’d order at a neighborhood wine bar, but it’s easy enough to make at home.
Ingredients
- 2 chicken breasts, butterflied or pounded thin
- Olive oil, salt, and pepper
- 1 small fennel bulb, shaved thin
- A few handfuls of arugula
- Lemon juice
- Shaved Parmesan
Instructions
- Season and sear the chicken in olive oil until golden and cooked through.
- Toss arugula and fennel with lemon juice, olive oil, salt, and pepper.
- Layer the salad over the chicken and top with shaved Parmesan.
Why it works: The peppery arugula and citrusy vinaigrette reflect the Chardonnay’s brightness, while the chicken adds just enough heartiness without overshadowing the wine.
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Sea salt and freshly ground black pepper, to taste
