Our favorite thing about summer is the abundance of local food hitting the stands. If you’re looking for the best North Fork wine pairings for your summer produce, you’ve come to the right place. From Riverhead to Orient, the peak mid-summer harvest is officially here. Live off the fork? Check out the Three Village Farmers Market where we make an appearance on select Fridays!
THE JUNE – JULY HARVEST LIST
Looking to join a CSA? We’re big fans of the organic offerings from Sang Lee Farms and Oregon Road Organics right across the street!
This is your peak-summer pantry-raid pasta — sweet corn, tender zucchini, and a mountain of fresh basil make it taste like the North Fork smells in July.
THE DISH:
Slice zucchini into thin coins and sear in a hot pan until golden. Add corn cut fresh off the cob and let it blister. Deglaze with a splash of white wine, toss with cooked pasta and pasta water, and finish with brown butter and torn basil. A shower of Pecorino doesn’t hurt.
THE PERFECT WINE PAIRING:
Lieb Estate Chardonnay: A lightly oaked Chardonnay echoes the richness of the brown butter while its bright acidity lifts the sweetness of the corn. Classic summer on the East End.
High heat is your best friend with mid-summer eggplant — it collapses into something silky and almost smoky, especially off the grill.
THE DISH:
Slice eggplant into thick rounds, brush with olive oil, and grill or sear until deeply charred. Layer on a platter with sliced tomatoes (heirlooms if you can find them). Spoon over a herbed yogurt made with garlic, lemon, cucumber, and fresh basil. Drizzle with good olive oil and flaky salt.
THE PERFECT WINE PAIRING:
Suhru Dry Rosé: A pale, bone-dry North Fork Rosé is the move here — it’s bright enough to cut the richness of the eggplant and earthy enough to handle the acidity of a ripe summer tomato.
Smashing cucumbers isn’t just satisfying — it creates jagged edges that catch dressing like nothing else. Paired with quickly blanched green beans, this is the salad of the season.
THE DISH:
Smash cucumbers with the flat of a knife, tear into chunks, and salt for 10 minutes. Blanch green beans until just tender-crisp. Toss both with a dressing of rice vinegar, toasted sesame oil, soy, garlic, and a pinch of sugar. Top with toasted sesame seeds and sliced scallions. Add chili crisp if you’re feeling it.
THE PERFECT WINE PAIRING:
Suhru Dry Riesling: The high acidity and delicate floral notes of a local Riesling are a natural foil for the tang of the vinegar dressing and the umami of the sesame-soy combo. Refreshing, food-friendly, and underrated.
