Make a toast to summer by hosting a stress-free outdoor gathering. Putting together a feast has never been easier. Whether your backdrop is the beach with friends, a backyard barbecue or a romantic rooftop, we asked experts for tips on packing a\u00a0wine picnic, just in time for the season.\r\nBeach Picnic\r\n\r\nBeverages \r\n\u201cMy go-to wines for beach picnics are whites,\u201d says Mark Gleason,\u00a0director of food and beverage for Big 4 Restaurant at the Scarlet Huntington Hotel in San Francisco. \u201cOpt for a light and bright domestic Sauvignon Blanc with good acidity."\r\n\r\nFor groups, Gleason also recommends making sangria ahead of time and storing it in a lidded carafe.\r\n\r\n\u201cSangria is always welcome at the beach for crowds, plus you have the added benefit of eating the fruit,\u201d says Gleason. \u201cThere are dozens of easy online recipes and the sky is the limit for your base: Viura and Rioja Crianza wines with minimal oak are solid options. Add some chopped fruit and berries, simple syrup, and a brace of brandy prepped the night before and you\u2019re off to the races.\u201d\r\nTip\r\n\u201cFor keeping bottles at the correct temperature, make sure the wines are as cold as possible before packing; salting ice packs also helps,\u201d says Gleason. To salt an ice pack, fill a sealable plastic bag halfway with ice and add a handful of kosher salt. Top off the mixture with additional ice, and shake the bag well. \u201cThis will boost the temperature down below 32 degrees and it will stay solid much longer,\u201d says Gleason.\r\nFood\r\n\u201cHere are the building blocks for a great beach picnic: dolmas, olives, soft cheeses, fig jam, tabbouleh salad and other packaged Middle Eastern snacks that travel well,\u201d says Gleason. \u201cWhite wines without a lot of oak work well here and won\u2019t get in the way of pairings. Goat cheese, dried apricots, Marcona almonds from Spain and Sauvignon Blanc are particularly wonderful together.\u201d\r\n\r\nAnd don\u2019t skimp on dessert: \u201cMost people forget the sweets,\u201d says Gleason. \u201cAn assortment of bars and brownies will do the trick.\u201d\r\nGear\r\n\u201cA huge help in more breezy beach areas is a wind umbrella and a large enough blanket,\u201d says Gleason. \u201cIt will help you spread out and keep the sand out of your bottles and baba ghanoush.\u201d And what should you use to pack your snacks? \u201cI\u2019d recommend a picnic backpack,\u201d says Gleason. \u201cIt\u2019s a compact way to load in and out everything needed, and keeps your hands free for carrying a cooler.\u201d\r\n\r\nPicnic Plus Tandoor 4-Person Deluxe Picnic Basket Backpack: In addition to tableware for four, this backpack includes insulated food compartments and zipper-off wine bottle carriers; $108.\r\n\r\nGrab an O: These 4.4 ounce olive bags are available in assorted flavors; $5.\r\n\r\nMarcona Almonds: 12 ounces of fried and lightly salted almonds; $20.\r\nBarbecue\u00a0\r\n\r\n\r\n\u201cPairing wine with barbecue can be a challenge,\u201d admits Michael Greenlee, director of operations/partner at Pig Beach, a barbecue spot in Brooklyn, New York. But that doesn't mean it can't be done.\u00a0\u201cI like younger, fresh wines for a backyard barbecue,\u201d says Greenlee, who advocates bringing a wide variety of bottles to please a crowd alongside a picnic basket full of sauces and rubs.\r\nBeverage\r\n\u201cI always bring a light white wine for a barbecue, something with little or no oak but showing some body,\u201d says Greenlee. \u201cI have been enjoying Albari\u00f1o produced in Lodi, California. But it\u2019s always a good bet to bring along a ros\u00e9, or you can opt to pack a light red like Beaujolais. All of these wines work well because they can be served chilled down, which is always a refreshing pairing for spicy, flavorful barbecue.\u201d\r\nTip\r\n\u201cBigger is always better. Everyone loves a magnum,\u201d says Greenlee. \u201cIt\u2019s a great way to get the party started.\u201d\r\nFood\r\nWith the resurgent popularity of of barbecue, many of the most well-known\u00a0spots are selling their products\u00a0online. "Some of my favorites are the ribs and shoulder from 17th Street BBQ,\u201d says Greenlee.\r\n\r\n\u201cIn addition to packing high-quality cuts of meat and veggies to grill for a crowd, it won\u2019t hurt DIY types to have a little help in the sauce and rub department.\u201d\r\n\r\n\u201cI love what they are doing with sauces at Pappy\u2019s in St. Louis, and recommend the dry rub from our great friend John Wheeler at Memphis Barbecue Company.\u201d\r\nGear\r\n\u201cYou will definitely need to think about glassware for a barbecue,\u201d Greenly adds, calling the stemless govino his "picnic wine glass of choice" for its spill-proof portability.\r\n\r\ngovino Wine Glasses: Pack of four 16-ounce shatterproof and recyclable stemless wine glasses; $10.\r\n\r\n17th Street BBQ Pulled Pork and BBQ Sauce with Magic Dust: This 2-pound package can make 8-10 pulled pork sandwiches; $50.\r\n\r\nPappy\u2019s Smokehouse Hoodoo Sauce: A peppery sauce with unique bite; 19-ounces for $6.\r\n\r\nMemphis Barbecue Co. Ultimate BBQ Rub: This multipurpose rub works on pork, chicken and seafood; 10-ounces for $7.\r\nCity Rooftop\u00a0\r\n\r\n\r\nDanilo Miguel, general manager at the Italian-wine-focused Felice Ristorante at Gild Hall in New York City\u2019s Financial District, is something of a picnic-packing expert. \u201cThis summer, the hotel has been creating tons of gourmet picnic baskets from Felice for our guests and neighbors,\u201d says Miguel. \u201cIncidentally, including a cold wine inside the picnic basket is a great way to keep other foods, like cheeses and spreads, cool.\u201d\r\nBeverages\r\n\u201cFor a rooftop or city picnic, I enjoy a refreshing ros\u00e9 wine or a light red that can be slightly chilled,\u201d says Miguel.\r\nTip\r\n\u201cUse plastic stemware rather than plain plastic cups to give your rooftop picnic a more elegant feel and you won\u2019t risk breaking real glasses,\u201d says Miguel.\r\nFood\r\nFor an urban picnic setting, Miguel recommends scooping up pre-made paninis and pastries from nearby eateries, along with sliced meats and and cheeses imported from Italy. \u201cFiore Sardo DOP, also known as Pecorino Sardo, is a raw, hard cheese made from sheep\u2019s milk on the island of Sardinia. It\u2019s wonderfully rich in flavor, with caramel sweetness, salty tang and a hint of fruit that complements Tuscan ros\u00e9,\u201d says Miguel.\r\n\r\nFor meats, opt for prosciutto San Daniele or mortadella. \u201cThe rich, complex flavors, textures and medium tannins from the Etna Rosso wine pair wonderfully with fattier meats like mortadella classica di Bologna or prosciutto,\u201d says Miguel.\r\n\r\n\u201cSant Ambroeus is my go-to in New York for delicious Italian pastries, including cornetti and cookies, the perfect sweet note to the end of a picnic,\u201d says Miguel. No Italian bakery nearby? Online retailers offer a bevy of authentic baked goods in picnic-ready packages.\r\n\r\nProsciutto San Daniele: 6-ounce pack of pre-sliced prosciutto; $16.\r\n\r\nPecorino Sardo: 1-pound wedge; $17.\r\n\r\nSoft Amaretti Cookies: This tin contains 14 ounces of addictive Ligurian almond cookies; $24.\r\nGear\r\n\u201cThe best trick for keeping wine cool for picnics on hot summer days is to use insulated sleeves that you can keep in the freezer, then slip onto the bottle before heading out,\u201d says Miguel.\r\n\r\nLe Creuset Wine Cooler Sleeve: After freezing, this cooler sleeve contains gel that keeps 750-ml wine bottles cold; $25.\r\n\r\nCork Cheese Spreaders Kit: Saving those corks? Turn them into handles for cheese spreaders, and be reminded of that great bottle you shared. Set of four; $40.