The Other Summer Wines

Summer Wines

Most summer wines are good all year long, but they are especially appealing in the summer. Add to that getting relief from the heat, another wonderful benefit of sipping summer wines. They are also lighter on the palate in 90 plus degree heat and perfectly compliment summertime’s lighter fare. Although some red wines can handle the heat, they will be more appreciated in the cool of the evening. Assuming where you are is cool in the evening.

White wines

Whites are a natural to go with hotter weather. Acidity is usually good in many, adding zest to the palate. You don’t have to go all the way to eiswein (ice wine) to enjoy the chill. If taking wines to a party or picnic there are many insulating bags and carriers to keep the chill on. The recommended temperature for light and medium whites is 48 to 50 degrees F.

Riesling wines can be chilled close to sparkling wine and Champagne (46 to 47 degrees F). The range of dry to sweet is extremely broad. There are now many more dry Rieslings as tastes have changed. Since the Riesling grape does not take to oak, it is commonly released young or aged in neutral oak or non-wooden containers.

• German Riesling: Wide range of prices, many are off-dry to sweet, but with good acidity, alcohol 9-10% ABV, Austrian Riesling usually a bit higher in alcohol and richer. Alsace, France also makes excellent wines.
• Washington State Riesling: Perfect weather in the northwest for making great wines, many at very competitive prices and in a wide range of styles.
• Mediterranean and Asian cuisine rock with Riesling.
• You can dial in your own level of sweetness from bone dry to one that could put you in a pre-diabetic coma. That’d be a Trockenbeerenauslese (TBA), which could also give you sticker shock.
• Quality level goes from great everyday wine to killer single vineyard dominatrix head bangers. That’s a technical term.

Sauvignon Blanc comes in every style of white wine imaginable. Flavors range from pursed-lips citrusy, to tongue-gliding minerality to feline gooseberry to a tropical paradise of passion fruit, guava and mid-palate melon. There is something to excite every palate.

• Usually possess good acidity and bright flavors so great for food-pairing, no surprise there
• While some New Zealand Sauvignon Blanc wines can be so astringent you might fear you’ll have a permanent pucker, they unwind once paired with seafood.
• Many are just fine standalone, balanced and nuanced, but every once in a while you’ll be surprised by one with razor-sharp acidity. That’s kind of like tasting a really hot jalapeño that you thought was mild.
• There is a DMZ between some Chardonnay lovers and this grape, but many are not grassy or acidic although not as heavily-bodied as Chardonnay. In some ways the grape is the antithesis of Chardonnay, but that hasn’t stopped many winemakers from blending them.

Sauvignon Blanc & Chardonnay blends. While both grapes seem to be antipodes, blends are not uncommon.

• Italy leads the way at 42%. Of course they’re not French and they are playing with French grapes so . . .
• France comes in second at 17%, possibly in response to the Italians
• US & Israel come in third at 7%.
• Blends of 50/50 or 75 Sauvignon Blanc: Chardonnay to add body, richness or Sauvignon Blanc to add acidity and bright aromatics

Rhone grapes: Marsanne, Roussanne and Viognier

While Viognier has quite a following, the other two notable Rhone Valley white grapes are still under the radar. I’ve already tried a number of Santa Barbara, California Roussanne wines and they can be powerhouse wines of great depth and complexity.

• Marsanne: has flavors of marzipan, white peaches and pears
• Roussanne: has flavors of lime, citrus and stone fruits
• Viognier: has flavors of flowers, citrus rind, apricot and peach
• Cote du Rhone white blends may use all three grapes

Looking for Something New?

• Gruner Veltliner: Major Czech white that is also doing well in New Mexico with flavors of apple, peach, citrus and mineral notes.
• Pinot Blanc: Alsace, France, California and Oregon excel with this grape with flavors of green apple, citrus, and herbal notes.
• Pinot Gris/Pinot Grigio: Same grape, but different interpretations. French or Italian style, respectively with flavors of lime, lemon, pear, white nectarine and apple. Northern Italy, Oregon and New Mexico all recommended.
• Chenin Blanc: A much maligned grape in jug wines, but handled properly makes wonderful dry and off-dry wines such as French Vouvray (Loire Valley). Flavors of ripe apple, lemon drop, pear and honeydew
• Albarińo: Originally from the Rias Baixas (rhee-yus by-shus) region of Spain and also Portugal. Clones of this grape are now showing up in many American wine regions, including New Mexico. Albarińo has flavors of citrus, pear, apple and wonderful minerality.

Rose Wines

I covered Rose wines previously. You can go here to check it out.

Red Wines

The Gamay grape (Beaujolais) is typically served chilled at 54 degrees F. The same option works for other fruity, light-bodied reds like Italian Valpolicella. Serving a Syrah (65 degrees F) at this temperature is not a good idea, unless you don’t want it to taste like a Syrah.

• “But chilling emphasizes tannin and oak – so be careful to serve a well-structured red only a few degrees cooler than usual,” Sarah Jane, Evans Master of Wine.
• “Much below 12°C (54^o F) and aromas and flavors become muted, tannins take on an astringent quality and the wine can feel unpleasantly tight.” Matt Walls of Decanter

Sparkling Wine and Champagne

This should be a no-brainer for a refreshing summer wine. They have to be well-chilled anyway (43 to 47 degrees F) and the addition of carbonation adds extra zest and lively flavors. Sparklers can be red, rose or white. Sweetness in sparklers can be confusing, since extra dry is actually sweet! See list below; Brut Nature is the driest.

• Different levels of carbonation: Methode Champenoise creates dense, small bubbles and better mouth-feel
• Italian sparklers: Spumante means sparkling, Prosecco is usually dry, Moscato d’Asti sweeter
• Champagne levels: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi Sec, Doux (0-2 cal to 30 cal/glass)

Opening A Sparkling Wine or Champagne

Ophthalmologists say a leading cause of eye injuries is, wait for it, flying corks! That cork launches at 50 miles an hour and can break glass or seriously damage an eye. Now that I have your attention, below is information about safely opening a sparkler. I’m assuming you are not a sports star celebrating a World Series, World Cup or Super Bowl victory.

• Do not begin with a warm bottle unless your plan is to decorate the ceiling, or remove all the spider webs. (Say, that’s not a bad idea.) Remember, well-chilled at 43 to 47 degrees F.
• Have glasses, or Champagne flutes ready in case things don’t go according to plan.
• Hold the bottle at 45 degrees (that’s elevation, not chilling temperature this time).
• Keep the bottle pointed away from your guests or you’ll see a lot of very nervous guests.
• Remove the outer wrapping. Some producers make this easy with a pull tab; others shrink-wrap it so only a well-sharpened knife can penetrate it.
• Keep a thumb or digit of your choice on the cork as you loosen the wire cage. Yes an eager cork looks for this opportunity to escape. It takes six turns to fully open it. Amazing, six every time.
• Do not remove the wire cage! In other words, leave the cage on to improve your grip on the cork. Some champagne corks are very dense and slippery. And don’t be tempted to remove it with your teeth, the results can be chilling.
• Still holding the bottle at 45 degrees and with a firm grasp on the cork, slowing twist the bottom of the bottle. The idea here is to use the mechanical advantage of the base to more smoothly remove the cork.
• If done correctly there should be just a small hiss, which we sommeliers call “the queen passing gas”.
• Now simply enjoy one of life’s greatest pleasures.