Summer is almost upon us. It’s time to start stocking warm-weather wines for the patio, picnic and poolside.I’ve been diving into a flood of whites and rosés over the last few weeks, and I’ve selected from that gushing inventory 10 summer wines that are worth trying. Some are special-occasion beauties; others show well for the price and could easily be your seasonal backyard wine, since buying a case won’t break the bank. Prices are best available from the usual local sources such as Hi-Time, Costco and Total Wine & More.Amelia Brut Rosé Crémant de Bordeaux ($19): Made from hand-harvested red grapes grown in the acclaimed Bordeaux region, this blend of 90 percent Merlot and 10 percent Cabernet Franc is a summer charmer. Amelia ages en tirage (on the lees) for 18 months, double the nine months required by law, giving it aromatic and textural complexity. You’ll also notice nuanced fruit components with a touch of toasty brioche.Anaba 2015 Chardonnay, Sonoma Coast ($36): This harvest’s low yield produced concentrated, bright fruit. You’ll get a bewitching duet of orange blossom and lemon custard on the nose. A strong acidic backbone combines with ripe fruit, lemon cream and sweet herb in a balanced finish. A great cool-climate California chardonnay from one of my favorite regions.Bodega de Edgar 2017 Albariño: ($24): This 100 percent Albariño from Paso Ono Vineyard, off Creston Road, in Paso Robles, is one of the area’s most coveted summer sippers. It’s fermented and aged in 100 percent stainless steel, and the result is a Spanish grape with a California accent: honey suckle, zesty lemon, honey and white floral notes. From one of Paso’s best smaller wineries, this beauty sells out quickly every year.Editor's Note: Try this gold medal-winning limited production Cava from Spain. Can't buy in stores, rare to find online. Limited production, limited edition Antoni Gaudi print. Recommended by Our Somms. We're working directly with the producer to offer this to you via our partner Argaux Wine Club from Laguna Beach. http://bit.ly/Cava4pk Perfect for summer BBQs or for taking to a friend's house. 4 bottles $65! The Calling Dutton Ranch 2016 Chardonnay Russian River Valley ($30): Intensely aromatic with notes of honeysuckle, sweet lemon and delicate rose. Crisp acidity is balanced with the vanilla signature of French oak on the palate. The lingering finish offers spicy toastiness that complements the fruit.Daou 2016 Chardonnay ($15): A riot of flavors includes pear, lemon, passion fruit pineapple and banana. Even the nose is aggressive: honeysuckle, nutmeg, almond. But Daou’s Chardonnay isn’t just a frat party in a glass. It has a sumptuously silky texture and welcome acidity on the finish, and leaves a full, plush impression. Quite a talker for the price (you can sometimes find it for $11 at Costco). A great introductory wine from Paso’s flamboyant Bordeaux kings, the Daou brothers.Fleur de Mer Provence Rosé Vintage 2017 ($18): This pale pink beauty balances ripe fruit, bracing acidity and dry mineral finish. Red cherry, raspberry, white peach, lavender, grapefruit and warm-weather herbs, with a touch of salinity. The very definition of an elegant Provencal rosé. Also available in magnum size for $40 – a showy way to kick off a summer party.Robert Mondavi 2016 Napa Valley Fume Blanc ($20): OK, so Robert Mondavi made up the name “Fume Blanc” to help goose the popularity of his dry-style Sauvignon Blanc. This wine is worthy of representing his legacy. Pithy, with grapefruit and lemon peel flavors, it’s deceptively crisp and light on the nose, offering a wealth of body and lushness on the palate, accented with nutmeg and peach. It includes 4 percent Sémillon, partly from the legendary To Kalon vineyard.Rodney Strong 2017 Rosé of Pinot Noir, Russian River Valley ($25): Normally I shy away from variations on rosé’s Provencal standards, but this rose of pinot noir pulled me in with its electrifying color. The enchantment continues with strawberry, white peach and jasmine on the nose and the palate. The finish is long and luxuriant. Sharply focused acidity but light of body, and it surprises you with a zesty lemon finish.Saint Clair Family Estate 2017 Origin Series Sauvignon Blanc ($28): This worthy New Zealand winery has produced a persuasive example of the sauvignon blanc style from the little land Down Under. Origin Series introduces itself with a mysteriously bready nose, then opens up to rich hits of pineapple and guava with a grassy undertone. There’s a hint of saltiness riding on the long, lively finish. And yes, there’s a bit of gooseberry, that distinctive New Zealand flavor.Smith Madrone 2015 Estate Grown Riesling ($30): An epic riesling from one of Napa’s best producers of this grape; Smith-Madrone has been growing riesling in the Spring Mountain District since 1971. Unlike the 2014 vintage, which was lush, deep and round, the 2015 is the very definition of racy. It is bright, clean and delicious with a solid core of minerality surrounded by grace notes of citrus fruit and honeysuckle.
An Illogical Argument Against Wine From the Tap. Keg wine served through bar-top taps has never caught on in the U.S., and I think I know the reason: romance.Wine is surrounded by traditions, some of them indefensible. Is cork inherently better as a stopper than synthetic corks or twist-off tops? Of course not – but we still prefer it. We’re creatures of habit. That’s why we like that sleek bottle in front of us, reflecting the candlelight as talk turns intimate and the hour gets late.In Europe, the wine-tap system has been around for decades; I remember seeing them everywhere during trips there in the 1980s. On a visit years ago to a bar in southern France, the local Beaujolais was served to me directly from a big wooden keg sitting right on the bar.But for some reason, wine taps have never been widely accepted here, despite attempts to make them trendy in the 1970s and ’80s. I’ve seen them in only a handful of Orange County (California) bars over the last 18 months or so.But What About the Taste of Keg Wine?Many in the industry claim that wine stored in kegs is better, on average, than the same product in a bottle. Corks can carry impurities which undermine the taste of a wine. So can oxidation, which happens when a wine bottle is opened and the unfinished portion is exposed to air. When a keg is tapped, the void space inside instantly becomes pressurized by an inert gas, which prevents oxygen from coming in contact with the wine.There’s the nagging perception that wine from a keg is plonk. But respected wineries such as Au Bon Climat and Qupé are getting into the practice, so that argument doesn’t really hold.True, not all wine benefits from keg storage. Many require bottle aging. But for wine that’s meant to be consumed when it’s young, kegs are ideal.Still, where is the romance? I know, I know, it’s not a logical argument. But to me, part of the pleasure of wine drinking involves observing its traditions and rituals – even the ones that make no sense.
Châteauneuf-du-Pape. Like so many French wine regions, it’s fun to say out loud – tres sexy, n’est-ce pas? – yet the average American has absolutely no clue about where it is or what its wine tastes like.Let’s lift the veil of mystery.First of all, Châteauneuf-du-Pape is an ancient town in the southern Rhône Valley. If you were to travel north, up the river from its silt-filled mouth at the Mediterranean Sea, you’d pass Arles and Avignon. Just before you hit Orange, there it is on a high bank about three clicks east of the riverbank: an ancient town of 2,000 people, dominated by the remains of a castle.How ancient, you ask? Well, the Romans colonized the region two millennia ago, when the mouth of the Rhône was several miles north of its present location. The ruins of their public buildings can be found all over this part of the valley, including a kickass amphitheater near Orange.PC:Jean-Jacques Gelbart The Romans planted wine grapes here, too, and it was a great spot for it: rocks, stone, sand, limestone and clay soil and a warm, dry Mediterranean climate. The village probably dates from the 10th century, but it comes by its name because Pope Clement, who was French, transferred the papacy from Rome to Avignon in 1309. He spent a lot of time at Châteauneuf-du-Pape over the next few years and died nearby in 1314.Editors note: for a beautiful, quality representation of Châteauneuf-du-Pape, give the Domaine de la Vieille Julienne 2010 a taste. This legendary estate produces some of the world's best juice and the 2010 is no exception. Drinking young, big and full of grippy tannins, this drop packs a haymaker of dark fruits. Drink now or age it for a few more years.Subsequent French popes also favored the place. Pope John XXII built a large summer residence in town in 1333, the ruins of which still dominate the skyline today. Hence the name: Châteauneuf-du-Pape means “the new castle of the pope.”Though the papacy moved back to Rome in the late 1300's and the castle fell into ruin, the already well-established winemaking tradition continued. By the late 1700’s, Châteauneuf-du-Pape had earned kudos for the quality of its wines, which reportedly combined the best qualities of the Languedoc and Bordeaux.Like the rest of Europe, the vineyards of Châteauneuf-du-Pape were destroyed by Phylloxera. In fact, the destructive pest struck here first in 1866 and laid waste to almost everything. By 1880, only 200 hectares of vines remained in the entire appellation.Growers who had prospered for generations went bankrupt. Vineyards were abandoned. It took decades for the area to recover, partly because the wine was being sold at low prices and it wasn’t considered worth the effort to replant. From about 1900-1920, negociants used Châteauneuf-du-Pape wine mainly to add color and backbone to more desirable wines from Burgundy.Editor's note: the Domaine Roger Sabon 2015 is all tart-fruit raspberry on the front and minerality on the back. A charismatic yet elegant take on Châteauneuf-du-Pape, this is an excellent version for both experts and novices alike. The softer tannins won't leave your mouth cottony yet finishes with enough pleasant brute force where laying it down for a few more years will serve you well. In 1924, Châteauneuf-du-Pape applied for official appellation status. It took 12 years for the fussy French wine brain trust to grant it. That sense of being dissed by the wine establishment has persisted over the decades, and Châteauneuf-du-Pape once had a reputation for being a bit of a rustic bad boy.Its red wines (about 95 percent of total production) were considered full-bodied but rough around the edges, and its three dominant varieties – Grenache Noir, Syrah and Mourvèdre – were traditionally not as valued as the characteristic grapes of Bordeaux and Burgundy.In recent decades, though, the area has joined France’s big-boy ranks, with high scores from many judges and rising prices to match. Other nearby regions, such as Gigondas and Vacqueyras, are well regarded, but Châteauneuf-du-Pape is universally acknowledged to be the best wine region in the southern Rhône.The reds share certain traits: red and black cherries, strawberry, kirsch, black pepper, ripe raspberry and garrigue (the quality of the herbs found locally). Its textures can be luscious, big and fruit-forward when young; two or three more years in the bottle gives them silkiness and finesse. Some can be left in the cellar for 8 to 12 years.Editor's note: throw this Domaine Giraud 2015 in your cellar (or wherever you keep the good shit). This fancy fruit and herbal drop has some power behind it. Although totally drinkable now, let it calm down for a few years to soften up the biting finish. Otherwise a great show-off wine to represent the region. The appellation of Châteauneuf-du-Pape is 3,231 hectares in size. It’s about 8.5 miles long and 5 miles wide, delineated by the city of Orange with its Roman ruins in the north, the town of Sorgues to the south, the Rhône River to the west and the A7, a major highway, to the east. About 13,750,000 bottles of Châteauneuf-du-Pape are produced every year, most by small, family-owned estates.
And just when I thought the rosé bubble was about to burst, along came...frosé.The French upstart was showing many of the signs that it was about to jump the shark. Albertson’s and other garden-variety supermarkets were featuring huge rosé displays near checkout counters.The price of Miraval, suavely marketed in happier times by its owners, Brad Pitt and Angelina Jolie, was creeping ever skyward. Neighborhood restaurants were offering more than one rosé by the glass, often charging the same prices for this throwaway wine as they would for good-quality chardonnay.But then some wiseguy/girl mixologist tried freezing it, mixing it with a tasty liqueur, and viola! A new summertime concoction was born. Frosé first appeared last summer. This summer, it’s everywhere.At Daniel Boulud’s Bistro Moderne in Manhattan last month, we tried an elegant variation of the drink, and we noticed it at many Manhattan bars. Orange County, California mixologist Gabrielle Dion has come up with a version for the bar menu at Broadway, a popular Laguna restaurant that features the cuisine of Top Chef finalist Amar Santana. Dion combines two ounces of Blackbird Rosé with Cappelletti Aperitivo, strawberry-rhubarb jam, lemon and grapefruit oils. Many recipes I found online recommend puréed strawberries and a little sugar to sweeten everything.Another frequent point of advice is to use a stronger, darker rosé. “This is NOT a moment for that nearly clear, Whispering Angel kind of rosé. Look for Pinot Noir or Merlot rosés,” Bon Appetit advises. A couple of recipes even call for a little vodka to strengthen the concoction.We recently tried Bon Appetit’s frosé recipe and found it hassle-free and tasty:1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)½ cup sugar8 ounces strawberries, hulled, quartered2½ ounces fresh lemon juicePour rosé into a 13" x 19" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hoursMeanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes. Blend again until frosé is slushy. Divide among glasses.Bon Appetit says that frosé can be kept fresh for a week. It would never last that long in my icebox...
Don’t be afraid to admit it: you’re a red wine snob. You’re cuckoo for cabernet, super-fond of Super Tuscans, mad about merlot. In the summer, it can get pretty lonely out there, can’t it? Picnics and parties are an endless round of buttery chardonnays, sweet rieslings and (God forbid) rosé, which you dismiss as little more than pink Kool Aid with a bad aftertaste. I’m here to help. There are a number red wines that drink perfectly well in warm weather. Many somms use a simple rule when recommending summer reds: stick with the thin-skinned grapes. The most common ones are pinot noir, grenache, sangiovese and tempranillo. Nebbiolo is also a thin-skinned grape, but it doesn’t behave like one. It’s the main ingredient in barolo and barbaresco. It’s powerful, tannic and hard to tame. But the other four can be fashioned into light-bodied, fruit-forward wines that often benefit from being chilled or at least served at what I can “northern European room temperature” – 60-65 degrees Fahrenheit. Pinot noir The most popular wine in the light-red world. For summer, stick with Burgundian-style pinot – light in color and body, often barnyard-ish and funky when you sniff it, dominated by cherry notes and very light on tannins at the end. The Burgundy region of France is obviously the first choice for pinot noirs, but Oregon and New Zealand also make excellent Burgundian-style pinots. In California, the northern regions produce the best light-bodied examples of pinot: Anderson Valley, Russian River, the Santa Lucia Highlands. ($19, BUY HERE!) Go for the 2015 Cloudline Pinot Noir from Willamette Valley - THE region for Oregon pinots. Granacha A Spanish grape that also does well in France’s Southern Rhône Valley, where it’s called grenache. It’s the backbone of Châteauneuf-du-Pape wines. But they’re often pretty meaty; far better in summer to go with lighter Côtes du Rhônes grenache. Or, if you want to save some green, go with Spanish granachas, which often have more backbone than their French counterparts. Run with a 2015 La Maldita Garnacha. A summery version of the grape with bright acidity, lighter fruits, and silky texture. ($11, BUY HERE!) Sangiovese From Italy’s Tuscany region. Makes an excellent, all-purpose barbecue wine. Some are blends; Montefalco Rosso, an inexpensive mélange of sangiovese and sagrantino, carries delicate flavors of strawberry, tart cherries and white flowers. Most Chianti is made with 100 percent sangiovese grapes. It’s medium bodied, with crisp acidity and light tannins. The 2012 Arnaldo Caprai Montefalco Rosso will do very well. A nice representation of the blend. ($22, BUY HERE!) Tempranillo Another light-bodied Spanish grape, medium ruby in color. It delivers tastes of cherry, plum, tomato and sometimes dried fig, with mild to medium tannins. New World tempranillos from Argentina, Mexico and the U.S. usually deliver more fruit than their Spanish counterparts – a taste profile highlighted by cherry and tomato sauce, followed by tannins and earthy notes. Crianza rioja tempranillo, which spends a minimum of one year in casks, has long been prized by fans of the grape because it finds a sweet spot of quality and price – it often tastes more expensive than it is. Let's pop open this 2012 Crianza by La Rioja Alta Finca San Martin. It's fresh yet mature, energetic yet refined. ($15, BUY HERE!) Beaujolais Made in France, generally from the Gamay grape, it’s a wonderful wine for summer barbecues. It’s not at all tannic and has a strong acid backbone, and it’s ready to drink as soon as it’s put in the bottle. But if you’re tired of the late-summer Beaujolais habit, consider a similar grape that’s unjustly overlooked: Austria’s Blaufränkisch. It can be spicy and juicy yet elegant and structured – and it’s seldom expensive. Before you ease into the adventure that is Blaufränkisch, let's roll with Georges Duboeuf's take on a classic Beaujolais. ($22, BUY HERE!)
“Aketta roasted crickets and cricket powder are a flavorful, resource-efficient and nutrient-dense way to ingest edible insects”, according to the...chirpy...folks at Aketta (sorry, I couldn’t resist). The first time I read that sentence, I had a tough time getting past the words: “ingest edible insects.” I once swallowed a grasshopper when I was five, but that was on a dare. And, like I said, I was five. Why would sensible adults, grown-ass people like you and me, put an insect, live or dead, in our mouths and chew it? Nevertheless, that was the assignment. More specifically, the assignment was to open the packets, taste the damn crickets, then try to decide what kind of wine to pair with them. That’s the kind of important consumer-oriented work we do here at ILTG, folks – and believe me, we’re not paid enough for jobs like these. I still can’t get my wife’s words out of my head right now: “A cricket is just a cockroach that sings at night!”. OK, so I lied. I once tried chapulín (dried, pulverized grasshopper), but it was on the rim of a very tasty margarita, and that irresistible flavor overwhelmed any insect-y aftertaste. I sampled the chapulín by itself, and it wasn’t bad: salty, crunchy, perhaps a faint hint of dried grass. Same with the crickets. Keep in mind that you’re not just chomping on an unadulterated bug here – these little mofos come in flavors like Texas BBQ, Sea Salt & Vinegar and Sour Cream & Onion. The coatings tend to dominate, so keep that in mind when you pair them with wine. (And, really, who wouldn’t want to?) The Texas BBQ works perfectly with a gutsy Zinfandel. I’d go with something classy from Turley ($78, BUY) in Paso or Davis Family Vineyard, which makes a superb old vine zin sourced from Russian River vineyards. Sea Salt & Vinegar seems like a natural fit for something a little more exotic, such as a manzanilla sherry, with its salty notes picked up from the maritime climate along Spain’s southern coast. Valdespino’s Deliciosa would work like a charm. Sour Cream & Onion is buttery, creamy and a little spicy. You could go with an old school chardonnay to match the butter – Rombauer ($36, BUY) would be the ticket. Sour Cream & Onion is also the flavor that allows the snack’s essential cricket-ness to come through a bit in the form of grassy, herbaceous undertones. I’ve got the perfect wine for that: a bottle of Merry Edwards’ fabulous Russian River Valley Sauvignon Blanc. Really, I can’t think of anything better than a glass of this superlative winemaker’s magic white wine to wash down a heaping helping of crickets. Learn more about Aketta and their deep catalog of cricket foods on their website.