Columnist
Summer is quickly coming to a close, Labor Day is fast approaching, but that certainly doesn’t mean our social life slows down. I often get asked which varietals are the best to serve when entertaining in the summer heat, and surprisingly, there are a few reds that make the cut. I like to surprise my guests with other varietals besides typical hot weather picks of Sauvignon Blanc or Chardonnay, although I always have those on standby.
Here are my top picks that I love to sip on in our gorgeous North Florida evenings, when the breeze picks up and you’re making memories with friends, family and loved ones.
Riesling
When the grapes are from a cool maritime climate like Santa Barbara, California, the touch of sweetness and balanced acidity in Riesling pairs perfectly with BBQ pulled pork, grilled peppers, pineapple or BBQ chicken. Rieslings from a cooler climate like Alsace, France offer higher acidity and more peach or apple flavors ― think biting into a crisp peach. (Trimbach, Alsace, France - $17.99; Fess Parker Riesling, Santa Barbara, California - $14.99)
Zinfandel
For steaks on the “barbie,” a red Zinfandel from California offers a bit of black pepper on the finish and enough tannin (from its oak aging) to stand up to any cut of steak. A Syrah from France offers deep red fruit notes with a gorgeous hint of smokiness which pairs perfectly with a smoky BBQ sauce. (Frank Family Zinfandel, Napa, California - $40)
Italian Reds
Think Montepulciano, Barbera, Nebiolo ― any light-bodied Italian red offers bright red fruit notes with a hint of leather or spice. And with a slight chill it’s perfect on a late summer evening. (Villa Sparina Barbera, Monferrato, Italy - $20 at Coastal Wine Market)
Gruner Veltliner
This lesser-known Austrian varietal is gaining popularity for its crispness, racy acidity and subtle fruit forward palate. This is a medium-bodied white that tastes like a cross between a Pinot Grigio and a Sauvignon Blanc and pairs so well with scallops, lobster or crab dishes. (Rudi Pichler, Wachau, Austria - $30 at Coastal Wine Market)
Ally’s Tips for Summertime Entertainment
Each bottle holds about four or five glasses of wine, so budget one to two glasses per person (depending on the crowd).
Don’t be afraid to chill reds to “cellar” temperature, which can be achieved by putting them in the fridge for up to 15 minutes before serving. This lets the wines display structure and acidity that may be lost when the wines are room temperature.
Match acidity in foods to the acidity in wine, and think sweetness to counteract spicy cuisine. You never want wine to overpower the palate when enjoying with food.
Ally Burkett is southeast regional manager with Fess Parker Winery & Vineyard. She acts as a liaison between distributors and the winery itself in Alabama, Georgia and Florida. Burkett appreciates how each bottle of wine tells a story, and endeavors to share those stories with others.
