Cucumbers are such a neat trick of nature. They reach peak season in early summer, just when their crisp, cooling character is needed most. It\u2019s the perfect time to explore less common varieties in farmers markets, like tennis ball-sized lemon cucumbers and slender, snakelike Armenian cucumbers.\r\n\r\nWhile often relegated to garnish status, cucumbers can be the star of a meal, whether raw or pickled in sandwiches and salads, or saut\u00e9ed, braised or roasted. They\u2019re also a flexible match for nearly any fish, dairy, fruit or herbs. Regardless of use, the right wine can bring out some of their more subtle, complex flavors.\r\n Bitter\r\nThough most of a cucumber\u2019s astringency is in the peel, it also contains a compound called cucurbitacin that lends a slight bitterness throughout. To avoid accentuating that characteristic in your wine, pick a dry, fruity white like Pinot Gris from Alsace or Oregon. Its honeyed pear and cantaloupe flavors will bash any bitter notes into submission.\r\nMelony\r\nCucumbers are in the melon family, and they can have flavors akin to unripe honeydew or watermelon. The inherent melon flavors of Verdejo run from green to ripe and luscious, and the wine has crisp citrus notes that sidle up comfortably to a cucumber\u2019s juicy crunch.\r\n\r\n\r\nGreen\r\nA cucumber\u2019s fresh, grassy character is why it\u2019s often seen as a must in salads and green juices. Food-friendly Gr\u00fcner Veltliner shares those green notes, which show up as everything from celery to gooseberry and tarragon. Its mouthwatering acidity will also help tease out the cucumber\u2019s sweetness.\r\nWatery\r\nLike lettuce, cucumber has a high moisture content that lends a delicate, sometimes crunchy texture and a refreshing taste. Preserve this simple, elegant character with a wine that won\u2019t overwhelm, like Muscadet. Light and savory flavors of citrus zest and seashell will play nice with cucumber\u2019s gentler side.