While I’m all for cozy nights in curled up with a blanket (and red wine) in the winter, I am most definitely a warm weather person. So nothing makes me happier than the return of summer. Now that summer is officially here, I’m looking for every excuse to get outside and enjoy the season: al fresco dinners, beach walks, outdoor picnics – you name it! But nothing screams “summer is here” quite like a beach picnic. Recently, I teamed up with some savvy Santa Barbara ladies to throw the ultimate summer beach picnic, complete with local wine and coastal-inspired eats. It was the perfect way to kick off summer in Santa Barbara!
Photo credit: Megan Sorel
I know, I know… Santa Barbara is blessed with an abundance of nice days all year long. But June Gloom aside, there’s something extra special about summertime. Everyone just seems happier and excited to get out. To make the most of the season, a few local lady entrepreneurs and I decided to throw our skills into the mix for the ultimate summer beach picnic. Utilizing seasonal ingredients and natural elements, we were able to create a beach picnic setting as comfortable and inviting as any indoor space, but with the added benefit of an ocean view!
The food was delicious, and I’m happy to report that the wine I paired with the dishes were fantastic, too. Whether you live near the beach or not, you’ll definitely want to recreate this coastal-themed summer beach picnic soon! Perhaps for the 4th?
A Coastal-Themed Beach Picnic
Ever taken a picnic to the beach and had your drink topple over in the unsteady sand? No fun. Whether you use wine pallets (like we did) or some sort of portable table, a low, flat surface is definitely a must. Add some blankets and a few throw pillows to sit on and you’ve instantly created a lounge-like picnic area. Viktoriya Filippova of FOLD helped set the stage with her gorgeous napkins and linens. To add to the easy, breezy vibe, we used natural elements like driftwood and eucalyptus as the centerpiece. Flowers, votives or even colorful glassware could work, too.
The Menu
What’s a summer beach picnic without some coastal-inspired food? Thanks to my talented foodie friends, the food didn’t just look good, it tasted amazing, too. We enjoyed:
Poached Lobster Salad with Peaches, Shaved Fennel and White Corn – created by Denisse Salinas of Le Petit Chef
Crab Toasts with Heirloom Tomato & Charred Scallion Aioli – by Denisse Salinas
Raw and BBQ oysters – from Jamie Poe of The Oyster Tin
Strawberry Rhubarb Pie with Amaretto Crust – by Robin Deem of CaliGirl Cooking
The Wine: Main Courses
Coastal food is a great match with light, bright wines that are crisp and high in acid. And, since picnics are all about making it fun and casual, it’s nice to have interchangeable wines that go well with each dish. No need to worry about which wine pairs with which dish that way!
2015 Kunin Chenin Blanc – I love this wine, and not only because it was made by my friend. It’s bright and clean, displaying a beautiful balance between fruit and minerality. Generally speaking, Chenin Blanc is a great companion for lighter seafood dishes, corn and fresh herbs. This one is a natural match for the poached lobster salad, but it also worked well with the crab toasts.
2016 Tatomer Kick-on Ranch Riesling – A beautiful Austrian-style dry wine from a guy who knows his Riesling, the Kick-on Ranch Riesling from Graham Tatomer showcases fresh citrus notes with a hint of saline-like minerality. Dry Riesling is a pretty versatile food wine, and the salinity of this wine was well suited to the oysters and fresh seafood we enjoyed. With the faintest hint of stone fruit, it also complemented the peaches in Denisse’s lobster salad.
When pairing wine with the light and fresh flavors of coastal fare, I’d suggest trying to avoid heavily-oaked wines. Instead, reach for bright, clean wines with plenty of acid and citrus notes, and you can’t go wrong. A light, dry rosé would also be a great option!
The Wine: Dessert Course
Paring wine with dessert is a topic that is a much debated one. I’m all for it if it’s done well. Rule of thumb: don’t choose a dry wine to go with that sweet dessert — it’ll just make the wine taste flat, lifeless or plain weird. Unless you don’t care that much, then by all means. :) For Robin’s tasty strawberry rhubarb pie, I chose a slightly sweet sparkling wine from Riverbench.
2015 Riverbench Cork Jumper Demi Sec Sparkling Wine – With just a touch of residual sugar, this wine has lovely notes of white peach, vanilla and biscuits and cream. The palate showcases bright citrus with toasted nuts, making it a wonderful pairing for the almond notes in the pie. In fact, it may have been my favorite pairing of the day!
Oh hey, it’s me!
I love collaborating with such inspiring, imaginative and skilled female business owners in Santa Barbara. I had so much fun and can’t wait to recreate this again. And a special thanks to the talented Megan Sorel for capturing everything through her lens!
