Finally! What has felt like the longest Winter ever is officially behind us and sunshine and warm days have arrived. It's the perfect season to entertain on the patio and I've put together some inspiration for your next occasion and of course some of my top Folino Estate wine recommendations for Summer! 

2018SummerStyledShoot-85.jpg

I like to start with a loose theme when I'm entertaining and for Summer, a beachy, nautical vibe is always a fun choice, even if the closest ocean is miles away. Transporting your guests adds an extra element to your party.

For place cards, I washed mussel shells from a dinner I made the previous night. It's a whimsical touch your guests will love. I also tied the napkins with twine and used woven chargers. Blues are a great summer color to use, especially to bring in the vibe of the ocean. 

2018SummerStyledShoot-92.jpg

Craft stores sell fish netting and was the perfect detail to use in place of a traditional runner. Grape wood branches, an oyster shell wreath and a beautiful floral arrangement I made with blooms from local flower farmer, The Rustic Bunch all came together as the finishing touches. 

2018SummerStyledShoot-93.jpg
2018SummerStyledShoot-89.jpg
2018SummerStyledShoot-74.jpg

When it comes to food, Summer entertaining should be easy and simple. Warmer weather is usually met with lighter fare, which is why I put together a delicious melon and proscuitto inspired antipasti board. I used a wooden boat tray from our gift shop and added a variety of soft cheeses like mozzarella, burrata, goat cheese and brie. I love the flavor combination of salty and sweet. Proscuitto wrapped melon is a favorite of mine and this time of year, the fruit can't get any sweeter. 

2018SummerStyledShoot-4.jpg
2018SummerStyledShoot-6.jpg
2018SummerStyledShoot-5.jpg

Seafood is a must in Summer and I borrowed a dish on our Folino Estate menu that I personally love. Garlic Steamed Clams are easy to make and so full of flavor. Made in a white wine butter sauce with crispy pancetta, make sure to serve with crusty bread to soak up all the delicious sauce. The recipe is shared at the bottom of our post. 

2018SummerStyledShoot-8.jpg

And now for my favorite part, the wine! While certain red wines are completely acceptable to serve chilled in the summer, I chose our whites to go with the menu I selected. 

2018SummerStyledShoot-23.jpg

Luca Forte is an exceptional wine that works with so many dishes, thanks to its blend of a variety of different whites. It's best when slightly chilled and brought out to almost room temp. 

2018SummerStyledShoot-107.jpg

The Chardonnay Barrel Reserve is ideal for those who love a good oak aged wine. It stands up well to meatier fish, like Swordfish. It's also great with lobster and creamy pasta dishes.

2018SummerStyledShoot-39.jpg
2018SummerStyledShoot-94.jpg

Pinot Grigio is a classic summer white and is so easy to pair with a variety of dishes. In a few weeks, we'll be releasing our estate Pinot Grigio and I know I may be biased, but our winemaker has outdone himself with it! I can't wait for it to hit shelves. 

2018SummerStyledShoot-96.jpg

If you're looking for the best white to serve with fruit or dessert, Riesling would be my pick. It's a sweeter white, but not too sweet that it competes with the sugars in dessert. 

2018SummerStyledShoot-100.jpg

I hope you enjoyed my summer entertaining ideas with Folino Estate wines! We love to see you drinking your FE at home so don't forget to tag us in your posts! Happy Summer! 

2018SummerStyledShoot-41.jpg

2018SummerStyledShoot-14.jpg

GARLIC STEAMED CLAMS

Serves 4

2 lbs little neck clams

4 T of Olive Oil

4 oz pancetta, diced

4 T fresh garlic, minced

4 T lemon juice

12 oz Folino Estate Pinot Grigio, Chardonnay or Fumo Bianco

8 T butter

Parsley

Salt and pepper to taste

In a saucepan over medium heat, add olive oil, garlic, and pancetta. Lightly brown garlic and pancetta, being careful not to burn the garlic. Add lemon juice and white wine. Add clams and cover until they open. Remove cover and any unopened clams and cook sauce until it reduces by half. Gradually add the butter to make a sauce. Place clams in a bowl and pour sauce over top. Add fresh parsley, salt, and pepper. Serve with crusty dipping bread.