There comes a point in summer when it\u2019s so hot we barely want to cook. But our desire to spend time with friends outweighs that instinct, so we invite them over anyway.\r\n\r\nEach of these easy-to-prepare, no-cook recipes can be served as an appetizer or as a main course paired with chilled summer-ready wines.\r\n\r\n\r\nZucchini \u201cPasta\u201d with Pesto\r\nSpiralized Zucchini + Pesto (Basil Leaves, Parmigiano-Reggiano, Olive Oil, Lemon Juice, Salt & Pepper)\r\n\r\nPair with New Zealand Sauvignon Blanc\r\n\r\nIt takes a high-acid wine to hold up to basil\u2019s intensity when joined by zesty lemon juice\u2014and Sauvignon Blanc from New Zealand fills the bill. Zippy flavors of grapefruit, white peach, lychee, and passion fruit are often coupled with green herbaceous notes that are sometimes compared to fresh-cut basil.\r\n\r\n\r\nCaprese Salad\r\nMozzarella + Basil + Tomato + Olive Oil\r\n\r\nPair with Friulano\r\n\r\nHailing from northern Italy\u2019s Friuli-Venezia Giulia, this variety has intense flavors of citrus, white peach and apple with touches of green herb and bitter almond. Strong minerality is ideal with fresh summer tomatoes, as is a full body that will hold up to creamy mozzarella. The wine\u2019s rich fruit flavors are bold enough for even the sharpest summer basil.\r\n\r\n\r\nNi\u00e7oise Salad\r\nMesclun + Tinned Tuna + Olives + Hard Boiled Eggs + Green Beans + Dijon Vinaigrette\r\n\r\nPair with Proven\u00e7al Ros\u00e9\r\n\r\nRos\u00e9 wines from the South of France can be beautifully complex. They provide the full body we love in red wines, which is superb with protein-rich tuna and eggs. They are also bright with refreshing flavors of citrus fruits, strawberries and cherries and touches of dried herbs\u2014a foolproof accompaniment to briny olives and tangy dressing\r\n\r\n\r\n\r\n\r\nTuna Tartare\r\nMinced Sushi Grade Tuna + Olive Oil + Salt + Lemon Zest\r\n\r\nPair with Dry Furmint\r\n\r\nFrom its home in Hungary\u2019s Tokaj region (birthplace of famed sweet Tokaji Asz\u00fa wines), the dry versions of this variety have flavors of peach, honeysuckle, Anjou pear and often a touch of smoke or flint due to the volcanic soils throughout the region. Its full body offers a nice foil to the meaty texture of raw tuna, while a crisp finish is perfect with tangy lemon zest.\r\n\r\nThis article originally appeared in the June/July 2022 issue of\u00a0Wine Enthusiast\u00a0magazine. Click\u00a0here\u00a0to subscribe today!