Tag: Grüner Veltliner

Value Wines, Warm Weather Sipping, Wine & Food Pairing

Grey skies are going to clear up with some sunny spring wines


Grey skies, low temperatures, snow and hail showers one minute, bright warm summer sunshine the next…aah, the joys of spring. When the weather is “in betweeny” like this, you need versatile wines that can adapt to changing weather conditions. It’s time for a wine rack spring clean!

The idea of changing the wine you drink with the season, just as you change your diet and your wardrobe still meets some resistance. People tend to ‘like what they like’ when it comes to wine, drinking the same bottles right through the year. The more pronounced acidity and palate weight of lighter wines may not be to your taste. But try them with the right kind of food and you’ll see how perfectly tuned they are to the flavors of spring.

Whenever I’m asked  about seasonal choices, I hear little voices calling out to me from their space on the wine rack, “Pick me! Pick me!”  But with limited space, we have to be discerning. Of course, I always start with my first tried-and-true favorite, Sauvignon Blanc. For white wines, there’s something innately spring-like in the herbaceous aromas and zingy acidity of Sauvignon Blanc. Although I love its refreshing gooseberry and leafy minerality charms, my spring versions need to be fuller in style, with a more weight and depth of flavor than in Summer when coolness and refreshment are of prime importance.
Here are two delicious American versions:

  • Kathryn Kennedy California Sauvignon Blanc (about $25)
    Good California Sauvignon Blanc is a trickier endeavor than it seems; so many fall too ripe, shifting away from grassy freshness; others take green flavors to an extreme. Kathryn Kennedy California Sauvignon Blanc  doesn’t play grassy, but it’s still zingy and fresh for the style, with flavors of dried hay, oregano, nectarine skin and a lemon-rind bite. Good for herb-laden foods and goat cheeses, it’s also an excellent “porch-pounder.”
  • J. Christopher Willamette Valley Sauvignon Blanc (about $18): This Sauvignon Blanc is a beautiful spring-scented wine and a perfect partner for delicious late-spring garden gems—peas, fava beans, fresh herbs—that are so challenging to partner with wine. This refined wine offers notes of elderflower, freshly mowed hay and ripe pear underlined by the crisp acidity we expect from Sauvignon Blanc Pour alongside a fresh-herb and chèvre salad for an ideal late-spring pairing.

Spring is also the time to reintroduce Riesling. Riesling tends to polarize wine drinkers—some love it, some hate it. There’s no denying Riesling offers crisp, fresh flavors and modest alcohol levels that make it perfect for spring sipping. If it’s the sweetness you want to avoid, stick to Alsace Riesling, German Kabinett Riesling or Clare Valley Riesling from Australia. If you want to avoid the typical kerosene flavors it can develop with age, stick to younger wines.

  • Josef Leitz Eins Zwei Dry Rheingau Riesling (about $17)
    Not that we don’t love the off-dry beauty of the German wines, but spring flavors lean just slightly toward a drier style, and dry German Riesling is a particular favorite because it can easily work all the way through a meal. The stony character of the Rheingau truly shines in this lean and exciting white. Eins Zwei Dry is full of lime pith, lemon, quince, cool stone, white peach-skin flavors and a hint of saline. It’s clean, tangy, fresh and thirst quenching on the palate…or, as we like to say, quite gulp-able.

The Albariño grape plays in the gray area between Riesling and Sauvignon Blanc, yet neither is a fully fair comparison.  Good Albarino can be lovely and expressive, rewarding you with a more exotic twinge like the stony character or subtle floral scent sof Riesling.

  • Bonny Doon Ca’ del Solo Estate Vineyard Monterey County Albarino ($18)
    This Albarino is grown biodynamically near Soledad, and it brings a curiously oily Riesling quality, with exotic scents of shredded green papaya, pomelo and lily. Zingy and almost clipped in its style, it still has enough sweet fruit to drink with a substantive seasonal main course.

One fashionable option is every sommelier’s darling, Grüner Veltliner—this Austrian grape is less demanding than Riesling, more sophisticated than Pinot Grigio and quite delicious ron its own.

  • Bethel Heights 2011 Grüner Veltliner, Oregon (about $18)
    This dry wine exhibits aromas of pear, yeast and lime with hints of spice and white pepper. There are herbaaceous notes in this light- to medium-bodied white. The clean mineral notes, crisp lemon, lime zest and hints of chalk are followed by a touch of flint and white pepper. A great dinner or sipping wine.

This spring, Pinot Grigio lovers should give the beloved Italian Falanghina grape a chance. Preta Capolino Perlingieri Falanghina Sannio DOC (about $16) offers just a hint of floral and fruit on the nose. Flavors of green olive and brine meld with dried lemon peel, apple, white peach and fresh green herbs. With its sharp as a tack, intensely mineral flavors, it’s often called the Pinot Grigio for grown-ups.

We love Chenin Blanc, and in its home territory of the Loire Valley the wines combine complexity and fruit with vibrant freshness. In South Africa, Chenin Blanc combines riper fruit flavors with an exotic pine-pitch accent that parallels spring’s fresh flavors. A good choice is: Ken Forrester Petit Stellenbosch Chenin Blanc (sbout $10). This producer is known for great values. With its steely, aromatic profile,  Fuji apple and a mouthwatering citrus presence, this value-driven wine can taste like a more expensive proposition.

Chardonnay lovers must try Chehalem “INOX” Willamette Valley Chardonnay (about $19) this spring.  This wine takes its name from the French abbreviation for “stainless steel,” and it has a crisp, steely delivery. Made from 100 percent Dijon clones, it is clean, light-bodied and wonderfully balanced. This white pairs best with grilled vegetables, mild goat cheese, chicken or trout.

Okay, so what reds are just right for Spring?

Pinot Noir is a good choice because it’s a supremely flexible grape. Pinot Noir’s low tannin and softly spicy fruit are the keys to its adaptability—it’s great with or without food, and is light-bodied enough to match up to warming weather. Young Pinot Noirs are best for that bright, intense, pure raspberry fruit, but you don’t have to sacrifice flavor and complexity.

  • Brooks Pinot Noir- Willamette Valley 2011 (about $21)
    The joyful young fruit – red cherries, strawberries, black raspberries – is what you notice first, but then a touch of cherry cola and peppery spices come through. that’s followed by smoky oak, along with a fresh emergu amd textire. Finishes with a refreshng bitter edge that cleans your mouth and a nice bit of spice that leaves you wanting more.

These are jut a few great buys for spring tasting and your spring wine cellar. Jut as you can never have too many pairs of shoes, you can never have too many styles of wine! Enjoy.

About Wine, Home, Indoor & Outdoor, Pairings, Warm Weather Sipping

Wines with a spring in their sip


Spring is here, and it’s time to start shifting from heavy winter red wines and Ports to light, refreshing white wines  that would reflect the seasons crisp breezes, green lawns, budding flowers, and sunny days as well as its rainy ones.
But, how do you break away from the same old, tried-and-true, go-to wines? One way is to make a pact with yourself to try at least one new grape varietal each month. Or revisit wines you have not sampled in a long time.
Personally, as soon as the weather warms up I slowly wean myself away from big and hearty dark reds to fabulous Rosé.

A current favorite everyday Rosé is Chateau Routas Rouvière Rosé from Provence.  A blend of 55% Cinsault, 23% Syrah, 14% Grenache and 8% Cabernet Sauvignon, it boasts a beautiful deep rose color and a wonderfully floral nose. The mouth feel and body are outstanding due to the skin contact used during the fermentation process (which also provides the great color). Super juicy berry taste coupled with great acidity balance this wine perfectly.  A natural for a bacon-infused risotto or grilled fish with an herb rub.

Another favorite is Pedroncelli’s Dry Rose of Zinfandel. Pedroncelli  is a fourth-generation California winemaker, and the family takes great care with what it does—supplying quality wine at good prices—and this wine is no exception. This Rosé is a terrific choice because it’s got some heft, as it’s made with 100% Zinfandel, yet it’s fun and fruity and easy drinking all the same.  It is dry and crisp, with some minerality.  It has a slight floral nose, heightened by aromas of just-picked strawberries followed by a sort of savory, herby element. Juicy berry flavors of red raspberry, currant and plum with a hint of watermelon are highlighted in this crisp, enjoyable wine. Chill this (especially this summer) and drink it on its own or with any summer food—burgers and barbecued chicken, roast chicken or grilled salmon, it’s perfect.

Of course, my first wine choice for this article was Sauvignon Blanc. There’s something innately Spring-like in the herbaceous aromas and zingy acidity of Sauvignon Blanc. Dry and crisp, with a herbaceous, grassy nose and flavors of citrus, vanilla, and melon can complement almost any warm weather menu.

Sauvignon Blanc is grown in many wine areas of the world. Interestingly, its grassy, herbaceous, and crisp characteristics are almost always present regardless of where it is grown. (The name “Sauvignon” is derived from the French “sauvage” meaning “wild.” Say Sauvignon Blanc to many a wine lover, and New Zealand or the Loire’s Sancerre or Pouilly-Fumé come to mind.

In France,  the grape is aromatic and fresh in the Sancerres and Pouilly Fumes of the Loire Valley. Pouilly-Fume is the firmer, drier and more elegant of the two and Sancerre is a little more fruity. A favoriet Sancerre is Pascal Jolivet Sancerre Chateau du Nozay 2010. Chateau du Nozay is one of the most storied properties in Sancerre. Pascal Jolivet is the sole producer of this domaine. grapes a distinct characteristic of smoothness and elegance. This single estate wine combines softness, roundness, generosity and mellow exotic fruit. Due to its great aptitude for ageing, the wines of Nozay will only improve with time.

Sauvignon Blanc is also grown in Bordeaux, where it is often blended with Semillon. An inexpensive choice would be Mayne Sansac, Bordeaux, which is a blend of 50% Sauvignon Blanc,  25% Semillon and 25% Muscadelle.  It has all the elegance and finesse of the best wines from the most  famous vineyards in the world. It is the perfect expression of the best soil and premium varieties of Bordeaux.t is obvious that this wine has been extremely well made and aged. Brilliant color, fruity, floral bouquet and excellent balance on the palate. Starts out crisp and fresh.   This full-bodied white wine has a brilliant color, a fruity, floral bouquet and excellent balance on the palate.

Sauvignon Blanc wine is perfect for just sipping by itself on the deck and Chile and New Zealand offer plenty of great value wines. Look for Marlborough on the label of Kiwi wines and the Casablanca Valley on Chilean wines. These are the most respected regions.

If you’re ever craving a strong, acidic wine with some serious backbone, give Spy Valley Sauvignon Blanc 2011 a try. With intense passion fruit and gooseberry fruit characters, this wine is a classic Marlborough Sauvignon Blanc. The wine is dry and crisp acid full of lime, grapefruit, and underlying rich tropical fruit flavors that lead to a sharp and fruity finish. (About $17)

From Casablanca, Chile there is Casas del Bosque Sauvignon Blanc  2010  This wine also has intense grassy and citrusy notes on the nose. The  palate is juicy, crisp and zesty, with flavors of fresh lettuce, lime, grapefruit  and green herbs leading to pure flavors of nectarine and white peach. It has a light and delicate finish. (About $9.99)

you fancy a change from the Sauvignon norm, sniff out a bottle of Assyrtiko (a-SEER-ti-ko) from the Greek Island of Santorini (Around $16). Banish all thoughts of evil Retsina and open your mind to the zesty, mineral intensity that the Assyrtiko grape produces on Santorini’s volcanic soils. Racing, even austere in its minerality when young, Assyrtiko gains secondary flavors and aromas that lean towards petrol, paraffin, and other phenolics over time. Santo Wines Santorini Assyrtiko White is light gold in the glass, with aromas of lemon zest, wet stones, and hints of baked apples. In the mouth the wine is zingy and bright with lemon pith and super juicy acidity. Notes of wet chalkboard linger in the finish. Bright and crisp and quite refreshing, in a way that belies its 15% alcohol. This is always a good one to taste blind and to play “guess the country”.

Feelin’ groovy with Grüner Veltliner.

This is a white grape primarily grown in Austria, Slovakia and the Czech Republic. Grüner, GV or Groovie, as wine lovers call it, is made in both dry and sweet styles. It features lemon-lime and peach flavors joined with occasional notes of white pepper and vegetal tastes, such as green beans and celery root.

Grüner’s signature is a spicy, peppery nose, and its high-acid and refreshing flavors will knock your socks off with asparagus, artichokes, vegetable dishes and vinaigrettes on salads. Or drink it by itself, as it’s nowhere as heavy as Chardonnay and has a tad more personality than Sauvignon Blanc.

Laurenz V. und Sophie Singing Grüner Veltliner  This is ultra-refreshing with zesty lemon-lime flavors, along with notes of green beans and delicate white pepper. With the high acid in the wine, you’ll find a perfect food partner for fish, veggies, pastas and most appetizers. The grapes for the Singing Grüner come predominantly from the  Kremstal area of lower Austria with a portion of the grapes coming from the Weinviertel region. The first sip of this dry,  light to medium bodied  white yields apple, peach and citrus flavors along with a typical Veltliner spiciness and, most notably, hints of white pepper. The soft and juicy palate is supported by fine acidity.

A soave little wine: Soave
In years past my experience with Soave was a tart-lemon dry wine with a bitter almond taste that was just wretched. Today, this lovely, lively dry white wine is made from Garganega grape (at least 70 percent in the wine), plus Trebbiano di Soave and Nestrano grapes grown in the Veneto region and province of Verona in northern Italy. Soaves are generally light-bodied and straw-colored with flavors of pear, lemon and green apple; notes of floral; and a hint of almond.

Allegrini Soave 2010 , Veneto, Italy (About $16.99) has soft aromas of wild flowers, pink grapefruit and lime. It is supple and elegant on the palate, with light minerality and an aromatic finish that suggests good ageing potential. This is a smooth and graceful wine, releasing a sensation of freshness and persistent aromatic notes. Ideal as an aperitif wine, this bright, straw yellow wine pairs well with raw fish dishes, tempura, sushi and sashimi, as well as spicy and sweet and sour dishes typical of Asian cuisine. Try this with an antipasto platter, a big bowl of mussels in white wine sauce, grilled seafood and shellfish.  The best way to appear suave is to drink Soave.

Now for a grape you will surely want to add it to your list of regular wines: Riesling. No, it’s not all sweet; in fact, most of the Riesling produced in Germany is dry, and most of this dry Riesling is kept in the country for the citizens’ consumption. I absolutely adore German and Alsatian Rieslings for their bracingly high acidity; slate and mineral notes; and flavors of peaches, green apple, sweet pear, apricot and lemon-lime. Dry Riesling is the most food-friendly style of wine found anywhere…and the best value.

Often German Rieslings can have a touch of sweetness, even at QbA level, and pair well with spicy food.  But more and more, dry German Riesling, known as Trocken, Kabinett Trocken or Spätlese Trocken versus just plain Kabinett or Spätlese, which are off-dry (slightly sweet) styles. Sweet Rieslings work beautifully with rich foods, such as foie gras, or spicy foods, but they don’t work with every food item on a restaurant’s dinner menu like dry Rieslings do. Dry Rieslings even have enough body to hold up to beef in the scheme of food and wine pairing.

Hugel’s “Classic” Riesling  2010 comes from Alsace. Etienne Hugel is one of Alsace’s most renowned producers. Zesty, refreshing, full-bodied and loaded with flavors of apples and pears, this dry, elegant, fresh wine is lively, frank and refreshingly quaffable, ideal for all those who appreciate classic Riesling.  You will love the fruit character of green apple, white peach, citrus, grapefruit and spring blossom agains the limestone, slate and minerals background. The wine is jam-packed with minerality, rich with ripe fruit and has searingly high acid. Think of this white wine as your squeeze of lemon over broiled fish. It’s perfect as an aperitif, with oysters, seafood, smoked fish and cheese. (About $21)

A less expensive and sweeter option is Fünf 5 Riesling “Sassy White” (About $8). Fünf 5 Riesling is a deliciously sweet white that always proves to be a crowd pleaser. Light, crisp and refreshing with a fruity, green apple taste, this bottle is great for spring time outside.

Gewürztraminer (geh-vertz-tram-eener) is under-rated, it’s partly to do with the tricky pronunciation of the grape. But don’t let that put you off because these can be sublime, especially from Alsace. They can be very floral and tropical, smelling of roses and exotic fruits, and usually full-bodied and heady.

Hugel’s “Classic” Gewürztraminer 2010 is a tangy white wine with apricot and spice notes. The aromas are floral—think honeysuckle, rose, and orange blossom—with a hint of the oriental. The flavors follow with orange blossom, tangerine, lychee and hint of pear. On the palate, the wine is dry, yet rich, fine and elegant, with excellent balance. It’s perfect for warmer weather and pairs beautifully with food (about $21)

Pinot Grigio from Italy will usually run you less than $20 a bottle and these are easy drinking wines. They mainly come from the cooler reaches of northern Italy, in Trentino Alto Adidge and Friuli. They are dry, light to medium in body and always marked by crisp refreshing acidity. Try them with scallops and crab cakes, or simply on their own. Pinot Gris from Alsace, France, tends to be full-bodied and unctuous, full of spice notes and peach and apricot flavors; Northern Italian Pinot Grigios are bright, light and zippy, with white peach or nectarine flavors and tingly acidity. New World versions are essentially divided into these two styles, and the wines tend to be labeled Gris or Grigio accordingly.

One New world Version to try is Bethel Heights Pinot Gris. This Pinot Gris is dry, with a strong citrus backbone. There are fruit forward citrus aromas of Meyer lemons, mandarin, and lime blossom. The palate showcases a refreshing focused core of citrus fruits over bright acidity, carrying the wine to a long finish. This wine exhibits grace and it’s perfect for warmer weather.

What about reds?
Very light reds, like Beaujolais, which work really well slightly chilled, are all about Summer drinking, but Pinot Noir is a supremely flexible grape which can suit many different foods and occasions. Pinot Noir’s low tannin and softly spicy fruit are the keys to its adaptability—it’s great with or without food, and is light-bodied enough to match up to warming weather.

A Pinot that recently came into my glass is Astrolabe Pinot Noir, from Marlborough, New Zealand and it’s  is certainly worth a try. It’s a bright medium red offering up inviting red currant, raspberry and spice aromas on the nose. It is sweet and plush, but with a firm shape to its red berry and cinnamon flavors. There is a light dusting of tannins and persistent fruity finish (About $20).

For a fun summer red, try Pedroncelli Friends.Red it is a lovely red table wine to share with friends and family. A proprietary blend of Merlot, Zinfandel, Syrah and Sangiovese, this red shows soft, rounded and tasty fruit notes. Black cherry and vanilla aromas are followed firm plum and toasty oak flavors that lead to an enjoyable finish. This is a graceful and well-balanced wine, that will pair beautifully with braised lamb shanks, seared salmon with balsamic sauce, barbeque chicken, couscous salads or simply your favorite appetizer.

The list could go on, given the multitude of other varietals that are available, and more importantly, enjoyable, but we’ll leave the rest for another time. So, whether cooking at home or visiting a local restaurant, try some adventure by ordering wine a little off the beaten path. It may be a home run.

About Wine, Food & Wine, Pairings, Regions, Wine & Food Pairing

A wine for vegetables: Grüner Veltliner.


There isn’t a vegetable that doesn’t love Grüner Veltliner. Grüner Veltliner pairs beautifully with food.
So what is Grüner Veltliner? It is the indigenous white grape variety of Austria.The name may be intimidating but the grape is far from intimidating.

Grüner’s signature is a spicy, peppery nose, and it is remarkably easy to pair with food: It goes as well with meat as it does with fish or even vegetables.—especially notoriously difficult foods for wine, like asparagus and artichokes. With the month of May being Asparagus Month, it seems a good time to discuss it’s virtues.

Laurenz V. und Sophie Singing Grüner Veltliner 2009 imported by Opici Wine Group of Glen Rock, NJ is a prime example of Classic Grüner. Rated at 87 points by Falstaff, The Ultimate Austrian Wine Guide 2010/2011, Laurenz V is made by the Lenz Moser family, and the V indictes the fact that the current winemaker, Lenz M. Moser,  is the fifth generation in the Moser wine dynasty. The winery focuses on a single wine variety—Grüner Veltliner.  Lenz Moser III, the grandfather of Lenz M. Moser developed the Lenz Moser Hochkultur, or high culture, vine training system, which is still in use througout Austria.

Laurenz und Sophie Singing Grüner Veltliner is one of the  two wines made by this winery. “Und Sophie” refers to Lenz Maria Moser’s daughter, Sophie, who was born in 1991 and is paving the way for the 6th generation of winemakers.

The grapes for the Singing Grüner come predominantly from the  Kremstal area of lower Austria with a portion of the grapes coming from the Weinviertel region. This combination develops fresh, fruity flavors in grapes while maintaining excellent acidity.

White pepper is usually what distinguishes Grüner Veltliner; and this wine has an upfront spicy white peppery perfumed nose, with hints of peach, citrus, salad greens, lentils, and fresh green beans.

The first sip of this dry,  light to medium bodied  white yields apple, peach and citrus flavors along with a typical Veltliner spiciness and, most notably, hints of white pepper. The soft and juicy palate is supported by fine acidity.

Laurenz V. und Sophie Singing Grüner Veltliner is a great wine, and it’s incredibly versatile at the table. It lacks powerful aromas or flavors that need to be taken into consideration when pairing foods. The key aspects to think about are the bright acidity and slightly spicy kick of Grüner, which works with so many different foods.

The signature bright acidity helps cut through any fat and the spiciness provides both a delightful contrast and or compliment to a wide range of dishes. It’s perfect sipping with nibbles, with Asian, fish, pork and poultry dishes and don’t forget the artichokes and asparagus!.

Laurenz V was created for white wine lovers everywhere. As Lenz Maria Moser likes to say, “It sings on the palate!”

Food & Wine, Warm Weather Sipping

It’s time for a Garden Party!


With the warmer weather and summer visitors soon to be converging, it’s time to entertain, and what’s better than a great outdoors Garden Party!

Seriously, a Garden Party can be a very good source of providing your family, friends and neighbors a truly wonderful time. No I don’t mean the garden parties of “olden days”, fussy, extravagant affairs from the late Victorian era.

Those elaborate, lavish garden parties were an entertaining social affair, held at the grandest of Newport, Rhode Island’s mansions, at suburban “summer cottages,” and at the more local city outdoor parks. Then, the garden party was deemed a Hudson River, coastal Long Island, and Jersey Shore necessity during the summer months. The owner of a fine summer place was expected to allow those who “must stay in the city” at least one sniff of his roses and newly mown grass in the summer.

These affairs took weeks to prepare and, needless to say, extravagant society garden parties were key to a successful summer social calendar. Typically, engraved invitations on simple watermarked notepaper were sent out a fortnight in advance, with travel directions enclosed on a separate card. As the proper garden party was always held entirely out of doors, the invitations always had the caveat “weather permitting.”

When the big day arrived, servants were on hand to greet guests upon their arrival and lead them to the lawn where the hostess would be waiting to welcome them. There was usually a tent pitched where the refreshments were served, and, if the weather was questionable, the hospitable hostess was prepared to move indoors so no guest would endure an unexpected heavy downpour, ruining fine silks and beautiful bonnets.

Piazzas were filled with chairs; rugs were laid down on the grass and amusements were always provided for the guests, such as croquet, lawn tennis, musicians and a dance area. An important element of success was to set up plenty of seats, most were arranged in the shade looking on to the croquet ground; and the others scattered about the grounds. It was common to use sofas, arm-chairs, and ordinary chairs from the house, with an intermingling of basket chairs and garden seats.

No one used their best glass or china at these at these garden parties — all the necessary glass, silver, and china were rented from the caterer, as it saved a world of counting, washing and storing.

Victorian servants were instructed to preserve the proprieties of a proper dinner—even when the meal was served under the trees. The entire meal was served cold: salads, cold birds, ham, tongue, pâté de foie gras, cold patties, salmon, jellies, ices, cakes, and punch. Fruit was a great feature of garden party entertainment—melons, peaches, grapes, strawberries, were all served throughout the season. Servants were instructed that there would be no piles of dirty dishes, knives, forks, or spoons visible on the green grass; punch bowls would be continually replenished; the cups, spoons, plates, wine glasses, and forks were abundant and clean. Many hospitable hosts offered claret-cup, champagne-cup, Madeira, sherry, and, port brandy and soda-water at these extravaganzas.

Thankfully, today our summer garden parties don’t need to be as lavish, time consuming or expensive as in days of yore.

Come on, it’s summer, and it’s too darn hot for stuffy rules!

Summer calls for summer food, and summer food calls for summer wines — wines that are light, chilly, and not too serious, so that they leave you light and chilled, too. Surprise — this includes red wines (chilled, of course).

Today’s summer parties are about leafy greens, fresh herbs, juicy tomatoes and fresh chevré to make salad dishes spiked with citrus dressings. Summer parties wouldn’t be complete without the tangy and smoked flavors from a BBQ. The bright acidity and flavors of lemons, tomatoes and grilled vegetables (not the mention the rising temperature) require a lively, lower alcohol wine.

While your usual summer choice might be a jug of something simple, like an inexpensive white Zinfandel, you’ll be rewarded if you give your summer wines at least half as much thought as you give your summer food. Start with light and easy-to-prepare summer foods — salads, grilled vegetables, and seafood. The wine you choose should have that same elegant nonchalance.

Grüner Veltliners from Austria and Spanish Albarinos are white wines full of citrus flavors and sparkling acidity that perfectly complement spring dishes. Two recent favorites include Grooner’s Grüner Veltliner and the Paco & Lola Albarino. You may want to consider a Muscadet from France with its crisp, citrusy, somewhat earthy, austere taste that makes it ideal with many warm-weather dishes. Crisp, lemony Vinho Verde from Portugal makes even the most basic dishes — grilled vegetables doused with extra-virgin olive oil and a spritz of lemon, or a light fish, or pasta with pesto and walnuts — seem like the most special meal.
Pinot Gris from Oregon, is one of the most charming white wines around. It has a special zest that makes even mustard potato salad dance in your mouth. For Oregon Pinot Gris, we love A to Z, Soléna, and King’s Estate Pinot Gris. Don’t rule out Pinot Gris from Alsace or France, because they’re sometimes great deals.

My all-time favorite for a simple garden party is Viognier. Honeysuckle, citrus blossoms, gardenias, tangerine, apricots and peaches all mesh in a glass of Viognier. Loaded with aromatics and, at its best, spices and minerals, Viognier is good for some intriguing food matches. When it balances flamboyance with crispness, Viognier is this season’s best garden-party wine. Some favorites of mine are Yalumba’s Viognier (Australia) with a perfect balance of florals, apricots and peaches, richness and acidity; Pepperwood Grove Viognier (California) offering lots of well-balanced fresh honeysuckle and juicy apricot nectar; McManis Viognier (California) with heady honeysuckle, nuts, and ripe peach flavors and aromas; Albermarle Viognier 2007 (Virginia) this one is herbal and citrusy yet lush, with white peach and apricot nectar.

As your food gets more complex, so should your wine. Sancerre (I do love Sancerre!), from the Loire Valley of France, tastes like a very ripe, just-picked green apple. Imagine that juicy flavor with curried chicken salad or a roasted chicken with cranberry relish. Sancerre is made from the Sauvignon Blanc grape, so if you’d rather stay closer to home, try the Sauvignon Blanc from Merryvale Starmont Vineyards in California. It’s rich and fruity, a fabulous mouthful of wine, and fun just sipped alone. While it doesn’t need food — unlike Muscadet or Vinho Verde, which hit their highest notes with food — Sauvignon Blanc can give a lift to turkey or ham sandwiches, chicken and seafood salads, and crudites with a simple dip. It’s heavenly with a Waldorf salad — yummy!

Though I know you’re probably skeptical, try a German Riesling —there are few better wines with pork roast and lamb sandwiches. German wine labels are elaborate, but look for the words Riesling and Kabinett, which means the wine is a drier (not sweet) one made from the wonderful Riesling grape. Mosel-Saar-Ruwer rieslings will likely be especially flowery and lovely. Chill well, open, and sip.

Barbecue wine? Of course. Barbecue doesn’t just mean beer. For barbecues, I prefer bright pink Rosés with complexity and some grip to them to match strong BBQ flavors, one of my recent discoveries is the Argentine Melipal Rosé of Malbec. Malbec grapes give depth balanced by the refreshing flavors of strawberry and watermelon. Do try rosé wines from France — they’re fruity, flinty, and a bit earthy — and are often less expensive, and far better with hamburgers, tuna steaks, grilled vegetables (think mushrooms), and barbecued chicken. We especially like Chateau Calissanne Rosé from Coteaux d’Aix-en-Provence, France and Buoncristiani Rosato from Napa Valley or Kluge Estate Winery Albemarle Rosé from Virginia. Then there are white Zinfandels that not only are pink, pleasant and easy to drink, but can actually add some complexity and spirit to your picnic foods, like cold roast chicken, grilled shrimp, smoked meats, and potato salad. If you’re ever lucky enough to see the white Zinfandel from De Loach Vineyards White Zinfandel, grab it. For a delicious Pink Sparkler we recommend Riondo Pink Prosecco.

For something a little different, try a Georges Duboeuf Beaujolais from France. Be sure to chill it. It’s okay to chill some red wines after all, it’s summer! The diffuse flavors of Beaujolais are far better and more concentrated when the wine is slightly chilled. Place it in ice water for five minutes or so, or in the refrigerator for a half hour. A chilled, young Beaujolais with ribs hot off the grill or a rotisserie chicken that you’ve picked up — how easy! — would be heaven. Another possibility: an inexpensive Rioja from Spain, also slightly chilled (we like Marques de Riscal). The Juan Gil Monastrell from Jumilla, Spain, is a steal for all of its plushness and red berry fruit. There is one red, which I introduced to friends in past summers and still is a great favorite at barbecues is Paringa’s Sparkling Shiraz. It is so dark deep purple, you can’t even see the bubbles and the rich ripe flavors really do make the barbcued burgers, pork, and chicken sing.

If you’ve never tried a light, young, fresh Pinot Noir from Oregon with poached salmon, hot or cold, you owe it to yourself. Some Oregon Pinot Noirs can be very expensive, but quite a few are reasonable. We just love Solena Grand Cuvee.

When dinner is over, treat yourself to a dessert wine. You may not think you like dessert wines, but try a Moscato d’Asti from Italy. It’s light, fresh, slightly fizzy, and delightful (and usually low in alcohol), absolutely perfect with fresh berries, chilled melon, berry compotes, poached pears, fruit pies and tarts, cookies, and custards—try Bricco del Sol Moscato d’Asti. We also love Brilliant Disguise Moscato from Two Hands Winery in Australia.

There are also two other items I aways have on hand for summer parties: a giant bowl of Plantter’s Punch and a bottle of Pol Roger. A chilled bottle of bubbly—champagne, cava, prosecco, or moscato — is indispensable for summer because you never know when the perfect sunset will appear.
See you at a garden party.