Pick a great location: Choose a nice spot along a river, under a tree, or in your favorite park. A picnic table is always a bonus.

Think comfort: Bringing plenty of blankets and pillows with waterproof lining is a great idea.

Music: Select the perfect playlist to set the right mood or picnic vibe.

Be prepared: Pack a picnic basket or cooler. Depending on the food, the amount of space you need to keep things cold will vary. Bring plenty of utensils, napkins, cups, wine glasses, a corkscrew, a tablecloth, and trash bags for cleanup. You might also bring bug spray, a hat, games, a frisbee, a deck of cards, and a first aid kit.

Keep the food simple: Picnic food should be portable, easy to eat, and enjoyable at room temperature.

Beverages: Keep drinks simple and refreshing. Options include water, lemonade, fruit-infused sparkling water, and slushes. Freeze a few water bottles to help keep the cooler cold while providing a chilled drink later. And of course, don’t forget the wine! Think about the picnic food you are bringing to pair with the wines.

Sandwiches: They are portable and mess-free. Try a turkey and avocado wrap or ham and brie with thinly sliced pears on a croissant. Choose light, high-acid wines like Sauvignon Blanc, Chablis, or Viognier.

Fresh Fruit: A bowl of fresh berries with a little sugar, lemon zest, and fresh mint pairs beautifully with a Pinot Grigio or an unoaked Chardonnay.

Cheese and Charcuterie: Great picnic food is shareable and offers variety, making cheese and meat boards perfect. Depending on your selections, choose a sparkling wine or a light rosé.

Pasta Salad: It is important to choose a salad that is not heavily mayonnaise-based since it will be sitting out. I love lemon orzo with asparagus or peas and fresh herbs, served in individual mason jars. Herbaceous Sauvignon Blanc pairs well with salads, while a floral Riesling enhances salads that are a bit spicier or subtly sweet.

Cold Fried Chicken: This is the all-time traditional picnic food. You don’t have to make it from scratch; if you have a favorite restaurant, pick some up to bring along. Classic fried chicken pairs well with sparkling wines—particularly Extra Brut or Brut—as they cut through the richness and enhance the flavors.

Prepare the Orzo: In a large saucepan of salted water, cook the orzo until al dente. Drain and lightly rinse to cool. Drain well.

Blanch the Veggies: Blanch the peas for 2 minutes and rinse under cold water to stop the cooking. Optional: Trim the bottoms of the asparagus and cut on an angle into 2-inch pieces.

Sauté: Add 2 tablespoons of butter to a pan and sauté the minced shallot for about 1 minute.

Optional Asparagus: Add asparagus to the shallots and sauté for a few more minutes until al dente.

Combine: Add the orzo and peas to the shallot mixture (and asparagus, if using).

Season: Add the lemon juice and zest. Mix in the olive oil, chopped fresh thyme, and aged Parmesan cheese. Toss thoroughly to combine.

Adjust: Add salt and pepper to taste.