Once summer starts, our desire to find crisp and refreshing quaff for entertaining has us scrambling to the local liquor store. The thought of drinking a glass of heavy red now feels just that – heavy! Syrah? Super Tuscan?. Cabernet Sauvignon? Too heavy – plodding along like a palate attached to an anchor! So, what are we left with? Start with crisp acidity, throw in low alcohol content and then mix vigorously with lighter fruit flavors. The end result is a wine that delights the senses and dances across the taste buds.
Here are some favorite summer varieties when the temperature heats up:
1. Old standby: Chardonnay (oaked or unoaked);
2. Most popular: Sauvignon Blanc;
3. Ubiquitous Pinot Grigio;
4. Sexy and sumptuous: Riesling;
5. Hot now: Grüner-Veltliner;
6. Most versatile: Rosé;
7. Bubbles: Champagne, Prosecco, Franciacorta, and others
There are many other great summertime varieties. Don’t be afraid to think outside the box such by giving lighter red wines a slight chill. Guidelines as to the best summer wine will be your own!
Cheers; Prost; Skaal; Santé; Salud; Yung Sing; Sláinte; Slaandjivaa; Eis Igian; Okole Maluna; L’chaim; Cin Cin and others…
Wine and Travel Writer
Rosé is being rediscovered as a fun, versatile wine that complements today’s lifestyles.
How Rosé is made
Red grapes are crushed and the skins remain in contact with the juice for two to three days. The grapes are then pressed, and the skins are discarded. The longer the skins are left in contact with the juice, the more intense the color of the wine. Hues range from pale orange to a vivid near-purple, depending on the grapes and wine-making techniques.
How to choose a Rosé
The qualities to look for in good Rosés would be crispness and freshness. When you buy the most recent vintage you are guaranteed fruitiness and good balance.
Range from 45-55°F (7-13°C).
So very Versatile
Many foodies consider Rosé THE pairing wine because it complements many dishes. With its crisp, cool flavors a well-balanced Rosé pairs well not only with traditional Provençal cuisine, but with spicy, full-flavored dishes from around the world.
What the experts are saying
“A more versatile food wine you won’t find in any color, at any price point.”
Proven Rosés are “…gently made, intriguingly perfumed , and dry enough to be the perfect foil for the garlic and olive oil that characterize the region’s cuisine.”
-The World Atlas of Wine by Hugh Johnson and Jancis Robinson
“Not just for summer sipping and bouillabaisse, Rosé wines pair well with all kinds of cuisines, all year-long.”