Wine Sediments

Ahhh, summertime and the livin’ is easy!

Although the official meteorological summer season is still two weeks away, in our hearts and minds, summer is in full bloom. I live in Minnesota, where we take our summers very seriously as they seem so blessedly short. I know that when my summer comes upon me, my mind turns to meals on the grill, time in my garden (where that lovely photo was taken) and long gorgeous nights outside enjoying the lengthening shadows as the sun slowly makes its way to the horizon, leaving us in splendid light well into the evening.

Wine preferences change right along with the weather; and in seasonal context along with our desire for lighter fare, fresh produce and fruits and of course, those meals cooked out over an open fire. One of my favorite BBQ sites, White Trash BBQ, recently listed the Five Best Wines for BBQ as done by the New York Times. Topping the list is my current favorite red wine, Malbec from Argentina; its blackberry fruit and pepper undertones make for a perfect accompaniment to grilled meat.

In my local newspaper, the Star Tribune, there was a feature also that listed Five Best Wines for Summertime, and I thought their choices were perfect:

Rosé: After gaining great momentum elsewhere (less so in the US), the oft-dissed pink wine has made the covers of recent Wine Spectator and Wine Enthusiast magazines, (and of course, was covered by Wine Sediments Great Grape Day in May). Ah, respect. Made from every grape imaginable, today’s rosés often have surprising complexity to go with summery crispness.

Vinho verde: A bit of effervescence helps make this light-bodied Portuguese wine (usually white; the red version rarely gets here) a natural for patio sipping. The lower alcohol content and citrusy notes are especially nice on scorching midsummer afternoons.

Chenin Blanc: U.S. renditions of this dry white used to be largely plonk but have improved markedly. There also is no shortage of nifty versions from France’s Loire and Languedoc regions, South Africa (where it’s called Steen) and Argentina (as pinot blanco).

Torrontes: Speaking of Argentina, this native grape of the South American nation provides quality at several price points. Its floral, peachy qualities mask a wine of surprising depth that matches up well with most grilled dishes, especially spicy ones.
(Kate’s Notes: This white is excellent, one of my most favorite whites for warm weather sipping and sharing)

Pinot Noir: Doing a mixed grill, especially surf-and-turf? Here’s your ideal wine for pairing with everything from salmon to steak to lamb chops. The more acidic versions from Oregon and Burgundy tend to be a bit more food-friendly than the California fruit bombs.

More of my favorite sipping wines for summer are California Viognier, rich and ripe fruit similar to Torrontes with fresh exotic floral notes and the heady aroma of a richly blooming garden at night. Some good choices are McManis Vineyards Viognier and the delicious blend of Viognier and Chenin Blanc found in Clarksburg Pine Ridge of California. I recently came upon a delicious Hungarian white blend of Sauvignon Blanc, Chardonnay and Riesling, found in a 2005 Sigillum Loliense from Konyari. I hadn’t thought much about Hungarian wines since most of what I know of them centers around the famous dessert wines of Tokaji, but this one was highly recommended at my favorite wine shop and it did not disappoint. Floral notes floated from the glass, and as I sipped and expected something heavy or oaky, I was thrilled to feel a light, fruity taste cross my tongue, hints of some minerals, soft apple, ripe pears and a bit of green herb. It was smooth and refreshing, a good bottle for sipping under an umbrella on a sunny day.