The Summer Pairing Playbook Is Boring. Temecula Wineries Have Better Ideas
From Vermentino oyster shooters to pork belly with Rhône red blends, 14 local winery personalities share what’s actually in their glasses this season.
Rosé on the patio. White wine with fish. Red wine reserved for sweater weather. It’s the summer pairing playbook everyone knows by heart – and it’s also, according to the winemakers and tasting room managers across Temecula Valley, kind of boring. Ask them what they’re actually pouring at their own backyard tables this summer, and the answers get a lot more interesting: spicy fried chicken with sparkling rosé, oyster shooters spiked with Vermentino, pork belly standing up to a big red despite climbing temperatures. Here’s what 14 voices from Temecula Valley wine country are drinking – and eating – right now.
Europa Village Wineries & Resort — 2024 Vienza Estate Vanita + Caprese Bruschetta
Matt Rice’s go-to is a bright, off-dry white that he calls one of the most crowd-pleasing pours in the house. For the unexpected move, skip straight to the 2024 C’est La Vie Cabernet Franc Rosé with salmon nigiri or carpaccio. His chilling trick is worth stealing: use an ice bucket with half ice, half water — it covers more of the bottle’s surface and keeps wine colder, longer, than ice alone. Shop both wines here.
Oak Mountain Winery — Sueño White Blend + Shrimp Tacos
A Viognier-Sauvignon Blanc-Muscat Canelli blend built for citrus, white peach, and tropical fruit, Sueño is Karena Leon’s pick for shrimp tacos or fish ceviche, where the bright acidity cuts through the richness of the seafood. Her unexpected pairing: Oak Mountain’s Gran Cuvée Sparkling alongside a brunch spread of smoked salmon, creamy cheeses, and eggs Benedict, proof that bubbles deserve a seat at the table beyond just toasts.
Baily Winery — 2025 Grandol Rosé + Greek Pasta Salad
This Bandol-inspired blend (80% Mourvèdre, 20% Grenache) is a luscious, salmon-colored dry rosé with raspberry, strawberry, and jasmine on the nose. Baily is pouring this crushable selection at a free tasting on July 18, paired with a Greek salad of pasta, tomatoes, bell peppers, and Kalamata olives. Can’t make it? Try Grandol at home, well-chilled with an iceberg lettuce salad topped with shrimp or crab. Find it here.
Danza del Sol Winery — Estate Sauvignon Blanc + Grilled Shrimp with Mango-Avocado Salsa
According to executive director Walter Carter, Danza del Sol’s Sauvignon Blanc, grown from some of the valley’s oldest vines, pairs naturally with grilled shrimp, mango-avocado salsa, and citrus-herb couscous. But the pairing, he says, always surprises guests by pouring the Sauvignon Blanc alongside grilled peach and burrata salad with prosciutto, basil, and hot honey, with the hint of spice creating a beautiful contrast with the Sauvignon Blanc’s crisp acidity and citrus-driven finish. “It’s an elegant yet approachable pairing that’s perfect for a summer gathering and showcases just how versatile Sauvignon Blanc can be,” he says. Shop the Sauvignon Blanc.
Masia de la Vinya Winery — Garnacha Blanca + Grilled Spanish Prawns
“Garnacha Blanca is a wine that naturally belongs on the summer table,” says Carter. “Its lively acidity, citrus-driven freshness, and elegant texture make it refreshing enough for a warm afternoon while still offering enough body to pair with grilled foods and Mediterranean cuisine.” This Spain-meets-Temecula white is made for grilled prawns and a Mediterranean farro salad, says Carter. But his serving advice cuts against instinct: he recommends serving it just slightly chilled, not ice cold, “to let its aromatics and texture fully express themselves.” Shop here.
Bel Vino Winery — Riesling + Melon, Prosciutto & Mozzarella
Bel Vino’s dry Riesling is full of honeysuckle, white peach, and apple blossom, making it a perfect match for a simple plate of melon, prosciutto, mozzarella, and basil, or a goat cheese and strawberry salad. The fruit’s sweetness balances the wine’s acidity beautifully. Bel Vino’s Zachary Wackman offers one tip for making the most of your summer pairings: “Chill your glass as well as your wine. It will keep your wine colder for longer!” Find the 2025 Riesling here.
Altísima Winery — Sparkling Rosé + Spicy Fried Chicken
The instinct is to save the bubbles for brunch. Altísima’s General Manager, Sharon Cannon, says don’t. Their Sparkling Rosé, with notes of strawberry, raspberry, and a citrus snap on the finish, turns out to be exactly what spicy fried chicken needs. The acid and the bubbles cut straight through the crispy coating, and the heat doesn’t stand a chance. Serve it in a white wine glass instead of a flute; it sounds fussy, but it actually lets the berry notes breathe.
Wiens Cellars — 2025 Sauvignon Blanc + Thai Lemongrass Chicken
Fresh off a Best of Class win at the LA International Wine Competition, Wiens winemaker Brian Marquez says their Sauvignon Blanc offers up lemon drop, jasmine, and passionfruit, making it a natural match for Thai lemongrass chicken with cucumber-mango salad. His easygoing swap? Fish tacos topped with mango salsa and lime – casual fare standing in for the upscale seafood this wine usually gets paired with, and holding its own.
Leoness Cellars — 2024 CS Viognier + Smoked Turkey Sandwich
“People often expect Viognier to be rich and floral,” says tasting room manager Salo Lippert. “But ours leans beautifully into freshness.” That crispness is exactly what stands up to a smoked turkey sandwich with cranberry-poblano relish and garlic aioli. His unexpected pick: Brut Sparkling with crispy calamari, where the bubbles act as a palate cleanser between bites. He, too, believes a wine can sometimes be too cold. “Whether it’s the Viognier or our Brut, I like to bring the bottle out of the refrigerator about 10 to 15 minutes before serving,” he says. “That slight rise in temperature allows the aromas to fully express themselves while still remaining wonderfully refreshing.” Get it here.
Leoness Cellars — Kurobuta Pork Belly + 2021 CS Mélange de Rêves
Restaurant manager Robert Casillas isn’t interested in the all-whites-all-summer rule. His pick? A Rhône-style blend of Syrah, Mourvèdre, and Grenache, Mélange de Rêves. “It’s either wonderfully romantic or the name of my next vacation,” he jokes about the wine’s whimsical name. He suggests serving this wine just slightly below room temperature alongside pork belly with a molasses-gingersnap crust and blackberry gastrique. For something lighter, he points to scallops with Grenache Blanc instead of the expected Sauvignon Blanc.
Wilson Creek Winery — 2025 Pinot Grigio + Grilled Peach & Burrata Salad
Winemaker Kristina Filippi says Wilson Creek’s Pinot Grigio is crisp and floral, with a touch of melon, and pairs beautifully with butter lettuce, grilled peaches or nectarines, burrata, and avocado in a citrus vinaigrette. She also likes to add grilled shrimp for protein. However, her favorite unexpected discovery, found “sort of accidentally” a few years back, is an off-dry rosé of Grenache with fresh papaya and a drizzle of coconut cream. Shop the Pinot Grigio.
Robert Renzoni Vineyards & Winery — 2025 Vermentino + Chilled Shellfish
“Vermentino’s bright citrus notes, refreshing acidity, floral aromas, and signature ‘sea-breeze’ minerality make it an ideal summer wine, especially for seafood, salads, and outdoor dining,” says tasting room manager Erin Cahoone. She recommends sipping it with fresh oysters with cucumber mignonette or clams on the half shell. She is also unafraid to tackle one of wine’s hardest pairings with this wine: artichokes. The wine’s bright acidity and herbal character let it complement, rather than fight, the notoriously tricky vegetable in dishes like Roman Artichokes. Her advice? “Chill extra bottles, because one will not be enough.” Shop the 2025 Vermentino.
Peltzer Farm & Winery — Albariño + Grilled Mahi Tacos
Tasting room manager Danaé Wegner says Peltzer’s Albariño is crisp and mineral-driven and best served extra chilled alongside grilled mahi tacos with avocado-lime crema or mango salsa. She also recommends Cabernet Franc with summer bell peppers, stuffed with seasoned ground beef and melty cheese. Her pro tip is to decant the Cabernet Franc at least 30 minutes ahead to let it breathe. Shop the Albariño here.
Cougar Vineyard & Winery — 2024 Estate Vermentino + Oyster Shooters
Co-owner Jennifer Buffington’s pitch is short: if you like raw oysters, try one with a splash of Vermentino instead of mignonette. Green apple, pear, lime, enough acidity to do the job a shooter is supposed to do. Her other instruction: keep the wine fridge full. Long summer nights have a way of draining it.
Fourteen pours, fourteen reasons to rethink the rules… and a good excuse to spend a weekend working through the list in person. Temecula Valley’s wineries are open and pouring all summer long.
