With summer fast approaching, outdoor entertaining is in the spotlight. Whether you’re planning a Memorial Day cookout, a picnic in the park, or a bonfire on a beach, matching the right recipe with the perfectly paired beverage will delight your guests.

Grilled seafood and vegetables are a perfect match for chardonnay. The wine’s crisp acidity and citrus notes complement the rich textures and delicate flavors of these dishes, creating a harmonious dining experience.

Recipes to try:

Grilled Salmon with Lemon and Herbs

Ingredients:

  • 1 pound salmon filet, skin on
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh herbs, such as thyme, rosemary, or parsley
  • 1 lemon, sliced

Instructions:

  1. Preheat the grill to medium heat.
  2. Brush salmon filet with olive oil and season with salt and pepper.
  3. Sprinkle with herbs and top with lemon slices.
  4. Grill for 6-8 minutes per side, or until cooked through.

Seared Scallops with Brown Butter and Lemon

Ingredients:

  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Pat scallops dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add scallops to the skillet and cook for 2-3 minutes per side or until golden brown and cooked through.
  4. Remove scallops from the skillet and set aside.
  5. Reduce heat to medium and melt butter in the skillet.
  6. Add lemon juice and parsley and cook for 1 minute, or until the sauce is slightly thickened.
  7. Return scallops to the skillet and cook for 1 minute, or until heated through.

Asparagus Salad with Lemon Vinaigrette

Ingredients:

  • 1 pound asparagus, trimmed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Blanch asparagus in boiling water for 2-3 minutes, or until tender.
  2. Drain asparagus and immediately run under cold water to stop the cooking process.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper.
  4. Add asparagus to the bowl and toss to coat.
  5. These are just a few ideas for Memorial Day recipes that pair well with high-acid chardonnay. With its refreshing acidity and citrus notes, high-acid chardonnay is a versatile wine that can be enjoyed with a variety of dishes.

Pinot Noir is another versatile wine that can be enjoyed with a variety of grilled dishes. Its elegant character, light body and fruity flavors make it an ideal match for lighter, delicately flavored foods.

Recipes to try:

Grilled Asparagus with Lemon and Parmesan

Ingredients:

  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, sliced
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the grill to medium heat.
  2. Toss asparagus with olive oil, salt, and pepper.
  3. Grill for 2-3 minutes per side, or until tender.
  4. Top with lemon slices and Parmesan cheese.

Grilled Zucchini and Yellow Squash with Herbs

Ingredients:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh herbs, such as thyme, rosemary, or parsley

Instructions:

  1. Preheat grill to medium heat.
  2. Toss zucchini and yellow squash with olive oil, salt, pepper, and herbs.
  3. Grill for 2-3 minutes per side, or until tender.

Grilled Portobello Mushrooms with Garlic Butter

Ingredients:

  • 4 large portobello mushrooms, stems removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced

Instructions:

  1. Preheat grill to medium heat.
  2. Brush portobello mushrooms with olive oil, salt, and pepper.
  3. Grill for 5-7 minutes per side, or until tender.
  4. Brush with melted butter and minced garlic.

Grilled Corn on the Cob with Chipotle Lime Butter

Ingredients:

  • 6 ears of corn, husks on
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup butter, softened
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon lime juice

Instructions:

  1. Preheat the grill to medium heat.
  2. Remove husks from corn and brush with olive oil.
  3. Season with salt and pepper.
  4. Grill for 10-12 minutes, or until corn is cooked through.
  5. In a small bowl, combine butter, chipotle chili powder, and lime juice.
  6. Brush corn with butter mixture.