Jacqueline Pirolo shares her favorite summer wine pairings

Summer has arrived, and it’s the perfect time for enjoying backyard barbecues and leisurely dinners with loved ones, ideally with a glass of fine wine in hand.

You might be contemplating enhancing your hosting prowess or simply spicing up your outdoor dining and poolside appetizers. If so, it’s a good idea to think about your essential summer wine pairings.

No need to be a wine expert to master these combinations — however, having access to one certainly helps. Luckily, Miami’s Jacqueline Pirolo has taken a moment from her hectic schedule to share some of her top food and wine pairings for the upcoming warm months.

As the beverage director at one of Miami’s beloved dining spots, Macchialina, Pirolo possesses deep expertise in the world of wine. She manages Macchialina alongside her brother, Mike Pirolo. This Italian eatery has been a popular fixture in South Beach for over a decade, recently expanding into a larger venue that was once the Miami Hostel next door. The new space boasts a garden patio, an enlarged bar, and a vast open-plan kitchen — making Macchialina 2.0 a realization of its team’s and avid visitors’ dreams.

Amidst the challenges of designing and overseeing the creation of this impressive new venue, Pirolo has also developed a beverage program at Magie, an innovative self-service wine bar set to debut in the Little River area at the old Sherwood’s Bistro location on June 13th.

Seasonal dishes such as succulent tomatoes, crisp zucchinis, and perfectly grilled pizzas are elevated when paired with the proper wines. If you’re seeking some culinary inspiration, continue on to learn about the essential summer wine pairings that should be on your radar.

Don’t overlook making pizza on the grill this summer

“Fortunately, my brother has perfected his pizza dough recipe, so I can usually convince him to save me some extra dough after his famous home pizza parties. I love throwing it on the grill with my favorite toppings: his tomato sauce (which I also take), anchovies, and a dusting of dried oregano,” says Pirolo. “For this pizza, I prefer Lambrusco Salamino. Made in Italy’s Emilia-Romagna region, this varietal gets its name from the shape of the grape clusters, which resemble a salami! The versatility of Lambrusco is what makes it so special – it’s perfect for pizza, but also great with charcuterie or a bowl of Bolognese. Lambrusco Salamino’s bright acidity and rich, fruity flavor profile offer a bit more complexity and sometimes even a touch of earthiness. One of my current favorites comes from producer Fondo Bozzole, available at Macchialina for dining in or retail.”

Pirolo says this is her favorite pasta salad

“Growing up, this dish was a summer staple. We cooked penne and simply tossed it with good extra virgin olive oil. While the pasta was still hot, we added uncooked, halved cherry tomatoes and chopped fresh mozzarella, then topped it with basil – the heat would soften the tomatoes, breaking them down for a chewy texture,” shares Pirolo. “I always called it our pasta salad, although some people may disagree since it’s not cold – I’m unsure of the official pasta salad guidelines. For me, this pairs perfectly with a light, chilled, crushable red wine. Some fun ones I’m loving at the moment include Bbirbiciu’s ‘Brasì’, a Catarratto and Pignatello co-fermented red from Sicily or Fatalone’s ‘Teres’ Primitivo from Puglia which could technically be considered a full-bodied Rosé. Both are available at Macchialina for dining in or retail.”

Canned wines are a vibe

“This is a total beach staple for me: dress heirloom tomatoes with good extra virgin olive oil, a bit of red wine vinegar, red onion, and oregano on a quality baguette. I think the canned wine game has significantly improved in a short amount of time,” says Pirolo. “At Magies, our entire by-the-glass program features canned wine! I’ve been loving La Lata Rebujito, a refreshing canned beverage from Sevilla, Spain that honors the popular Andalucian cocktail by blending dry sherry with lemon/lime soda for a crisp and tangy taste that’s perfect for warmer days.”

Zucchini and Eggplant alla Scapece

“Zucchini and Eggplant alla Scapece is a new dish on the menu at Macchialina. It features grilled zucchini and eggplant after having been marinated with garlic and olive oil, finished with pine nut butter and shaved ricotta salata. I’m pairing this dish with Josef Fischer Riesling Federspiel, ‘Ried Steiger’, which we highlighted in Macchialina’s wine club during our Austria theme,” says Pirolo. “This dry, crisp Austrian Riesling cuts through the richness of the marinated vegetables and pine nut butter, balancing the dish so incredibly well.”

Varnelli Punch Fantasia

“Just in time for summer, Macch 2.0 has officially added gelato to their menu, and I’m really enjoying experimenting with different liqueurs to pour over it,” says Pirolo. “Right now, my favorite is Varnelli Punch Fantasia. It’s crafted with a sugarcane distillate from Martinique and a special blend of secret spices and botanicals. This liqueur adds a hint of cherry sweetness to the flavor profile and leaves a nutty flavor lingering afterward.”

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