Thankfully, after our fair share of heat waves, it seems we finally are enjoying the glorious days that make summer so fantastic. As more people don their sunglasses, bask in the sun, and eat outside, I seem to receive the same question again and again - "What do I like to drink in the summer?" So, here are a few of my thoughts and suggestions.
Think about enjoying wines that taste best when chilled. For example, a crisp Albariño is best served on the cooler side, and Beaujolais can be served at cellar temperature. Rosés also taste great chilled and can be paired with foods ranging from fruits to salads to white-fleshed meats and fish. In addition, most of these wines have higher levels of acid, which allow your palate to remain fresh despite the heat.
Grilling may be the sine qua non of summer cuisine. Eating outside and preparing food full of bold flavors straight from a grill are hallmarks of the season. In pairing wine with grilled food I consider two major points. First is the "weight" of the food. Is the food lighter, such as vegetables or chicken breast; or, is it heavier, such as a rack of ribs or steak? The second factor is the dominant flavor of the dish. Grilling typically focuses on the intrinsic flavor of the protein being used and this can help guide wine pairings; however, be mindful of rubs and seasonings that impart additional flavors to grilled dishes, which should be factored into wine pairings.
Now, with all this being said, here are a few of my favorite summer wines. I am only touching on a few, so this is by no means an exhaustive list, simply a starting point. Sparkling wines are a sure thing, especially for outdoor parties and as aperitifs. Prosecco is a great addition to any event – check out Nino Franco’s Prosecco Rustico NV as an economical way to kick things off. Dry, high-acid white wines are also in my enological wheelhouse. Riesling, Sauvignon Blanc, and Grüner Veltliner all come to mind. I also love Albariño, which pairs fantastically well with shellfish and white-fleshed fish. The vast majority comes from Galicia (northwest Spain) and Portugal, and a good bottling is Lagar de Costa’s Rias Baixas Albariño 2011. Another personal favorite is Abrente Albariño from Napa Valley, and is definitely worth a try.
Think about enjoying wines that taste best when chilled. For example, a crisp Albariño is best served on the cooler side, and Beaujolais can be served at cellar temperature. Rosés also taste great chilled and can be paired with foods ranging from fruits to salads to white-fleshed meats and fish. In addition, most of these wines have higher levels of acid, which allow your palate to remain fresh despite the heat.
Grilling may be the sine qua non of summer cuisine. Eating outside and preparing food full of bold flavors straight from a grill are hallmarks of the season. In pairing wine with grilled food I consider two major points. First is the "weight" of the food. Is the food lighter, such as vegetables or chicken breast; or, is it heavier, such as a rack of ribs or steak? The second factor is the dominant flavor of the dish. Grilling typically focuses on the intrinsic flavor of the protein being used and this can help guide wine pairings; however, be mindful of rubs and seasonings that impart additional flavors to grilled dishes, which should be factored into wine pairings.
Now, with all this being said, here are a few of my favorite summer wines. I am only touching on a few, so this is by no means an exhaustive list, simply a starting point. Sparkling wines are a sure thing, especially for outdoor parties and as aperitifs. Prosecco is a great addition to any event – check out Nino Franco’s Prosecco Rustico NV as an economical way to kick things off. Dry, high-acid white wines are also in my enological wheelhouse. Riesling, Sauvignon Blanc, and Grüner Veltliner all come to mind. I also love Albariño, which pairs fantastically well with shellfish and white-fleshed fish. The vast majority comes from Galicia (northwest Spain) and Portugal, and a good bottling is Lagar de Costa’s Rias Baixas Albariño 2011. Another personal favorite is Abrente Albariño from Napa Valley, and is definitely worth a try.
In terms of something pink, tons of opportunities abound. Rosés from the Côtes de Provence are perfect this time of year and you will likely find a nice selection at a good wine merchant. Outside of France, I really enjoy Bedrock Wine Co.’s Ode to Lulu Rosé, made from old vine Mouvedre in California (see my other post). In addition, the rosé made from 100% Garnacha (Grenache) by Bodegas Muga is a versatile food-pairing wine and well worth a try.
For reds, a lighter-bodied wine, such as Beaujolais, served chilled, is a great choice for summer since these wines burst with fruity flavor and mouth-watering acidity. I recently had a 2012 Clos de la Roilette Fleurie from Alain Coudert which has aromas of tart strawberry and raspberry along with mineral saline notes that was truly lovely. If you want a good Gamay from the US, give Bow and Arrow’s Willamette Valley Gamay Noir a try. It draws inspiration from Loire Valley Gamay (think Touraine) and shows great minerality in addition to red fruit flavors. For wines with the grill, I feel that something with a good mix of muscle and structure is the way to go. Looking to California, a well-made Zinfandel-based wine from Sonoma County is one of my favorite types of wines for grilled meats. Bedrock Wine Co., Carlisle, Ravenswood, Ridge, and Seghesio (among others) all make amazing wines using Zinfandel, often sourced from hundred-year old historical vineyards in Sonoma. These wines are complex and well-structured, with inspiration derived from California and reflect a true sense of place.
Of course, the best wine is one that you enjoy drinking, so pull a few corks and enjoy the rest of the summer sunshine with good wine and friends!