Summer Wines

by Ernie Manzella

Sit back, relax & crack open some wine...you’re at the
beach and it’s summer!

I do love my robust Cabernets and buttery, oak filled Chardonnays, but, as the temperature passes eighty-degrees, the foods that these wines pair so nicely with become less common on our daily menus and are replaced with lighter and fresher fare. During the summer months many of us tend to reduce the time that we spend indoors in the kitchen and we increase the time that we are outside at the grill, by the pool or on the deck watching the sunset. For these activities, summer wines are perfect.

What are summer wines? Generally, they are white (some are Rosé); they are served chilled; they are very refreshing by themselves; and they work well with salads, grilled chicken, shrimp, fresh fish or scallops, fresh fruits and vegetables, clams and oysters on the half-shell, and many other lighter dishes that we serve during the hotter summer months.

They are wines that are young; this summer you should be consuming 2004 or 2005 vintages— their flavor will display an abundance of fruit (usually apples, pears, citrus or berry). They will be crisp and somewhat acidic and, most importantly, they will be thirst quenching and enjoyable to drink.

Summer wines can come from any country. They can be varietals (made from a single grape) or a blend made from two or more grapes. They can be made from grapes that we all are familiar with or from exotic rare grapes.

White and sparkling wines are perfect for summertime enjoyment, but remember not to serve them too cold. A wine that is chilled to a temperature of 50 degrees or less loses much of its fruit flavor. Whites should be served between 55 and 65 degrees. Chill them in the refrigerator or wine bucket with ice and water for about 20 minutes before serving. If ice is used to chill the wine, the bottle should not be returned to the bucket after it is opened but should remain on the table in a cold wine chiller. By returning the bottle to the ice bucket you run the risk of over chilling the wine, thus causing it to lose some of its flavor.

The preferred temperature to serve Champagnes and sparkling wines is at about 45°. To avoid the problem of warm bubbly (sparkling wines that are too warm lose their effervescence), keep an ice bucket handy or put the bottle back in the refrigerator between pourings.

Another style of wine that is very pleasing and is certainly suited for summertime enjoyment are rosé wines. I am not talking about the off-dry wines labeled White Zinfandel or White Merlot, but quality premium wines that are dry, very refreshing and extremely flavorful. As with whites, these wines can be produced from a single grape or from a blend of two or more grapes. Rosé wines are almost always made from red grapes, but in the production process the juice is allowed only limited contact with the grape skins (most, if not all, grape juice is white) and it is its prolonged contact with the red skins that makes a red wine red. The longer this contact, the darker the rosé color. Conversely, the shorter the contact, the lighter in color the wine will be.The list of satisfying summer wines is long and as someone notable said, “So many wines, so little time. ” There is no time like the present to begin your exploration through the wonderful world of light, refreshing summertime coolers.

Here are a few suggestions for your summer drinking enjoyment, but keep in mind this list contains only a few of the many interesting summer wines available at Divine Wines:

BODEGAS NAIA RUEDA VERDEJO (SPAIN;  $12)

The signature grape from this area of Spain is Verdejo. Wines made from this grape are typically crisp with soft, creamy, nutty overtones, and sometimes accompanied by notes of honey or citrus fruit. A good example of a clean refreshing wine that will match wonderfully with grilled seafood, fresh fruit and light cheeses.

SETTESOLI 2004 FIANO MANDRAROSSA (SICILY; $9)

This wine received 86 points from Wine Spectator magazine in May. They described it as “ripe pineapple and citrus aromas and flavors with a hint of cedar. Medium bodied with fresh acidity and a clean finish.” Pairs very nicely with lightly seasoned grilled seafood.

ATLANTIQUE 2005 SAUVIGNON BLANC (FRANCE; $12)

A light, clean and fresh white wine that expresses the full character of the Sauvignon Blanc grape. It has pleasant citrus aromas and flavors, but also has a layer of mineral flavors that makes it a wonderful food wine. Pairs nicely with the slightly pungent Bethmale cheese (also from France) along with fresh fruit on the side.

TWELVE 2004 PINOT BLANC (UNITED STATES; $18.00)

The wine maker suggests that this crisp wine is “perfect” to have with a dozen oysters on the half shell. They are so confident of their opinion that they have adorned the label with a picture of just that—twelve oysters on the half shell. It is a balanced wine with high acid, and in the case of Twelve, it is very fruity and refreshing.

RUFFINO 2004 LIBAIO CHARDONNAY (ITALY; $13)

Made from 100% chardonnay in a clean and un-oaked style. This wine is fresh and fragrant with aromas of apple, honey and hints of orange peel. Great with sautéed seafood and shellfish, creamy cheeses, or as an aperitif.

MIGUEL TORRES CABERNET ROSE (CHILE; $11)

Very fragrant with floral aromas. The taste is fresh and fruity (black cherry & cranberry) and extremely refreshing. Can be sipped as a pleasant aperitif or consumed along with fresh fruit, especially melons.

CHATEAU DE SEGRIES 2004 TAVEL ROSE’ (FRANCE; $20)

Return to the June 2006 Issue of Snow's Cut Monthly