And to Drink …

When you're preparing a weeknight meal for two, one bottle will certainly do. But this multi-course summer meal for a group calls out for a white wine with the tomato salad and eggplant spread, and a red for the lamb. In keeping with the Mediterranean vibe of the appetizer, why not an assyrtiko from Santorini, which can carry the eggplant's smoky note? Or maybe a dry Lebanese white? If these are hard to find, a Provençal white or even a good dry rosé would be delicious. Try a red that will take well to a light chill for this lamb dish. A pleasant red with no higher purpose than to quench thirst would be great. Or perhaps a cru Beaujolais after 30 minutes in the fridge. ERIC ASIMOV