Wines for the summer of 2009

Wines for the summer of 2009

Summer has just begun, and already heat and humidity fill the air. We are all thinking of cold drinks to cool us down in order to make summer a more enjoyable time. With the warmth and humidity that summer supplies, dining and entertaining should be casual and outdoors. As Floridians, we have already experienced spring showers and downpours of the last couple of weeks.
A cool, crisp wine can be a fantastic way to savor the moment, especially if paired with the right food. So, follow a new rule and stay away from those heavy Chardonnays that can turn your tongue annoyingly furry. This year, for a change, you could look for a White Pinot Noir (Pinot Nero Blanc) or White Merlot (Merlot Blanc). Red wines are consumed at room temperature and are heavier bodied and contain tannins. The chilled white wines, on the other hand, provide a clean, sweet acidity that can cool you off and brighten your day.
Indulge yourself with a nice fruity Sauvignon Blanc, an aromatic Torrontes from Argentina, or a crisp Italian Pinot Grigio. The Pinot Gris from Germany and Oregon, and the Chenin Blanc from South Africa also provide a much-wanted relief from the summer’s heat. The most versatile white wine of all is the Riesling. Please read the label carefully, as they can be very dry to very sweet. These days they are made everywhere, including Florida. Florida has a collection of fruit wines made from tropical fruits such as mangoes, guava and lychee. These fruit wines can be used to create exotic martinis.
Choose white wines from recent vintages, as they will be fresh and better priced. Select crisp, light, and fruity white wines to sip and pair them with various salads, seafood’s, and chicken. Summer whites are all about acidity as that is what keeps the wine light on the palate. For example, lemonade is sweet and acidic, making it the perfect summer refreshment. Wines like Sauvignon Blanc, Riesling, and Pinot Grigio emulate similar thirst-quenching effects. These wines can range from a very sharp acidity to a more mild tartness, so try several varieties to see what fits your taste and preference.

Whites – sweet:
Moscato d’Asti has the bouquet of roses on the nose, and peach nectar on the palette. It pairs well with seafood specially shellfish, fresh cut fruits and chocolates.
Riesling is aromatic with apple, peach, and pear at the forefront, mixed with delicate floral undertones and often honey and spice on the nose. This wine pairs well with spicy Asian foods.
Gewürztraminer is fruity and aromatic, perfect with spicy food or Asian salads.

Whites – not sweet:
Pinot Nero Blanc, a medium bodied wine is round, has mild juicy fruit flavors, and is very easy to drink. Replace your Chardonnay with this one for the summer of 2009.
Merlot Blanc is light bodied, crispy, and fruitier than the red Merlot. Drink it chilled with your lunch or dinner.
Torrontes comes from Argentina with a lot of floral notes on the bouquet and very light on the palate. It pairs well with Asian and Indian food, especially sushi.
Pinot Grigio is acidic with hints of ruby red grapefruit and Meyer lemon layered with aromas of white peach. It goes great with poached salmon, grilled vegetables, seared scallops in a cream sauce, or curry.
Sauvignon Blanc has hints of clean, citrus fruit, and green herbs. It works well with white fish, salads, vegetables, and pasta with earthy ingredients like mushrooms and herbs.

Reds:
Malbec is rich with hints of berry, plum and herbal freshness. It pairs well with grilled meats, and grilled portobello mushrooms.
Petite Sirah has the effusive aromas of butterscotch candy, strawberries, blackberry, and some spice. Experience mouth-filling, jammy blackberry, black pepper, and some chocolate as you sip this wine. This wine pairs well with barbecued steak, ribs, cheese, and other robust foods. If you are grilling this summer, use it. This wine will let you really enjoy your grilled creations.

Antoney Manipadam is the owner of Cork&Olive Lake Mary. He is a certified Sommelier (US Sommelier Association), and is pursuing Master Sommelier Certification.