Tag Archives: Summer
Choosing the Ideal Summer Wine
If you plan to go on a picnic during the summer, packing a dependable wine bottle is a must in order to enjoy what the season has to offer. This is especially true if you plan to around some exotic locales and try to enjoy the best of what Mother Nature has to offer.
Your choice of wine, however, will dictate how well it will taste in the summer heat. Make the right choice, and you will be able to savour the flavour as best you can. Make the wrong one, though, and you may end up feeling terribly heavy and lousy for the rest of the trip. It is for this purpose that you need to select either a lighter wine or a heavier wine, and your choice will dictate how much you will enjoy them:
The lighter, fresher wines
White wines or red wines with a more fruity and tangy bite to them are the most common wines that can be found during summer. Their refreshing taste helps to uplift the spirits, while the low acid and alcohol content make them ideal for light snacking and picnicking.
These lighter, fresher wines are thus recommended for outdoor excursions that will either require a lot of activity before or afterwards, or for those who want to enjoy their summers sitting lazily on the beach or on the park. These come highly recommended for anyone and everyone who plans to enjoy the great outdoors during summer, and should definitely be selected over their heavier, headier cousins if any activities are scheduled for the day. The wine, of course, must match the food you plan to bring during your summer activities. White wine and the lighter red wines really do not go well with intense foods, so pack food that is easy on the tongue and light on the stomach.
The heavier, headier wines
Deep, dark red wine with high alcohol content is generally not recommended for summer activities. The heat will get to you even faster when you have a lot of alcohol in your system, and you may just end up feeling sluggish even when you still have a lot of things left to do in the day.
The exception to this, though, is the classic barbecue with huge chunks of beef steak on the grill. A few glasses of well chilled red wine will go well with the barbecue, provided you have little else to do during the day except wind down and relax. If you wish to do so, just make sure that you stay nice and cool if you do not want to feel like a huge sack of potatoes in the middle of the summer heat.
All in all, the lighter wines like white wine or fruity red wine are best enjoyed during the summer. Their light flavour helps to add some zing without putting you down, but may prove to be bland when mixed with heavier, more intense foods. If you plan a major barbecue with some dripping T-bone steaks at the side, then you may want to set aside a bottle or two of deeper, darker wine for that meal alone.
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Tasting Time: In The Hot Summer Drink Red Wine Law – Wine, Wine – Food Industry – Kitchen Pressure
In the summer, Wine Can only be air-conditioned room, Beverages It?
High temperature of 33 degrees Celsius under the drink taste of Spain Toro producing strong, Wine Up to 15% of the top fine Red wine With the hot summer around the same table to eat hot pot not seasonal. To eat drink readily, most need a really high-tonnage air conditioners. However, the most sensible, and more Environmental protection Carbon reduction method, and perhaps both of these high-alcohol red wine has strong all incorporated into cellars, in the fall before the arrival of the first summer thirst quenching drink wine now! Yes, thirst quenching, a long forgotten world of wine taste value, in our increasingly hot planet, perhaps winemakers and wine makers began to seriously consider with the response to this problem. Is full of strong wine autumn and winter, please give me cool little wine bar!
In my experience, there is no other wine than from the Mo Seer Creek (Mosel) of Riesling (Riesling) Spirit A more refreshing. However, please do not misunderstand, I’m not talking super-high concentration of TBA is not rare is botrytis grapes Auselese, but the most ordinary common, the price is also very plain in Kabinette. Scent of flowers and fruits aroma with mineral and green lemon calm, low alcohol, slightly sweet and delicious, accompanied by mouth drops to flow continuously to the strong acidity, no air conditioner in the summer to drink icy cold the cup, the most refreshing is fun, extremely refreshing, after a drink, it is difficult not drink several glasses. As it is now such a hot season, and that is worth more than the ice in the refrigerator several bottles of wine, while definitely not over the top wine cabinet.
Addition to German-style Riesling, were not sweet, not too much oak Barrel Taste, fresh acid, the young fresh dry white wine of choice is the same in summer. Royal River from Sancerre to New Zealand Marlborough (Marlborough) The Sauvignon (SauvignonBlanc); from Alsace (Alsace) to Australia ClareValley of Riesling; Burgundy’s Chablis (Chablis), northern Italy, gray skin Snow (PinotGriggio), Spain, Galicia (Galicia) in the RiasBaixas, Austria GrnerVeltiner even from the hot Andalusian, is very delicate and detailed Manzanilla sherry. These are the summer will allow me to look forward to the arrival of the charming summer wine quickly.
Course, not only was cool and refreshing white wine, pink wine and sparkling wine is the preferred summer. In recent years, not sweet pink wine popular in the world after the international market can choose the type of pink wine suddenly many more. Except for a few more pink wine producing areas of production such as Long Valley, Provence and Tavel, there is now even had disdain pink wine producing areas of production and the winery also began to launch an IPO, which also includes many top Bordeaux Chateau, shows that the market demand is great. More frustrating is that now the Taiwan market is still very few pink wine.
Unimaginable, drinking red wine for summer, in fact, like a lot, but, most of them are stretch top, at least, not in the price is. Top of the wine refreshing because in addition to less often a strong addition of alcohol, the more important to pay attention to taste top wines structure, they must be able to durable storage, usually contain more tannin, and when the wine’s temperature is too low when it will become more astringent tannins more difficult to import, loss of balance to the top of the wine. Although no matter what type of wine, proper drinking temperature is not the 20 , so the temperature in the summer it is drinking slightly in pleasant for a little cold, but really cool for summer, the drink of the wine it can be re- ice point that, to be able to drop 12 , and even directly from the refrigerator out, the same can be very soft and easy to read, and the wine to be bold to taste even at low temperatures are pleasant as can a pure heart, not completely closed.
This wine tannins are very small, only being able to cold and will not appear too thin and stuck into the top, therefore, also less durable, the best take advantage of the fresh sweet taste of youth, early taste, after bottling After five or six years have passed after the usually the best time.
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A Summer Red
As the summer continues my thoughts turn to wine that is more refreshing and not so brutal on the palette. This is the time to drink white wine right? I’m gonna be honest with you, I get bored by white wine after so long so usually half way through the summer I find myself turning to alternative reds that are easy to enjoy. Not simple and boring, easy to enjoy. Right now in Arkansas the mercury is rising so high it has reached a point of almost cartoonish proportions where the top of the thermometer is about to explode from all the undue stress caused by ridiculously high temperatures. Sitting on the back porch in a sea of my own sweat, sipping on a brutally rustic Barolo is not my idea of a fun time. One could liken it to drinking coffee in a sauna.
So what do you do when your getting beat by the heat AND you’re a red wine fanatic? Beaujolais. And I’m not talking about your grandmother’s Beaujolais. The stuff with the bright colors and possibly a caricature of a French man in a beret riding a bicycle on the label. I mean the real stuff, made by people who take this wine very seriously. Unfortunately, the grape that makes Beaujolais, Gamay, has gotten a bad rap for years. In 1395 the Duke of Burgundy Philippe the Bold banned it’s growth within the region so that the “more elegant” pinot noir could be grown. Over the years gamay was literally pushed so far south that it’s only technically still in the region of Burgundy, in an area known as Beaujolais.
Gamay Noir is the primary red grape of Beaujolais. It gets it’s origins from Pinot Noir and Gouais, an ancient white grape. It ripens two weeks sooner than pinot and is far easier to cultivate. Pinot is known to be an evil bitch of a grape to grow but gamy is very resilient. It is thought to have originally appeared around the town of Gamay which is just south of Beaune. Eventually it suffered the fate mentioned earlier and was pushed south by the unappreciative to where it’s now grown in a region that shares a climate more similar to the Rhone than the rest of Burgundy. It’s also been known to pop up in the Loire Valley as well. For years there was a wine known as Napa Gamay but thanks to DNA testing we now know that wine is actually made from Valdeguie, a grape that hails from the Languedoc-Roussillion region of France. As of 2007 it became illegal for Cali gamay to call itself that. Truth in marketing folks. Something I just learned though is that there are some growers in Oregon experimenting with gamay. Oregon being, to me anyway, the premier pinot region in the states with climates and soils similar to those of Burgundy, it makes for a pretty exciting prospect.
Back to the matter at hand though. Beaujolais is made up of four appellations: Beaujolais, Beaujolais-Villages, Cru Beaujolais, and Beaujolais Blanc and Rose. To add to that we also have Beaujolais Nouveau. Nouveau isn’t the same as regular Beaujolais. The tradition of Nouveau began in the nineteenth century when wine makers would bottle their juice right after fermentation and send them down the Saone to be enjoyed in the bistros of Lyon to celebrate the year’s harvest. In 1937 the Beaujolais AOC was established and by it’s rules a Beaujolais could not be released before December 15. This was bad news for Nouveau which was typically ready by mid November. Georges Duboeuf, the Julio Gallo of France, was having none of that though and in the process of spreading this uninteresting wine throughout the world like a plague got the rules for Nouveau changed. All Nouveau is now released on the second Thursday in November to cries of “Le Beaujolais Est Arrivé!” . Duboeuf pushed Nouveau into the states in the 80’s where it gained wild popularity among many people.
For our purposes we really only need to focus on two of the four appellations. Beaujolais-Villages and Cru Beaujolais. I consider these the more serious of the Beaujolais. Gamy by its nature is a fruit forward, easy on the palette type grape. Vintners of these two appellations tend to age their wines in oak for around six months to give it a little more character and structure. The process smoothes out the high acidity the wine can have while adding a light creaminess. This isn’t oaking in the American sense where everything is oaked for huge amounts of time in barriques that have been toasted so that everything which roles off that Napa assembly line tastes more butterier than Paula Dean’s mashed potatoes. This is more of a subtle oaking. The end product is a wine with a nice refreshing level of acidity which has a smooth creaminess on the tongue. Perfect for heat stroke inducing Arkansas summers.
The best thing about Beaujolais is that it should be consumed at around 57-61° Fahrenheit. One of my personal favorites is Roussy de Sales Chateau de la Chaize Brouilly. Brouilly is a Cru Beaujolais. One of my favorite things is sipping on this wine after it’s sat in the fridge for ten minutes and watch the sun call it a day, allowing a miniscule change in temperature to befall the land. The availability of Beaujolais varies from state to state or you may be one of the lucky ones who can have wine sent to your house so experiment. I stick to this wine because it’s really the only serious Beaujolais available in my state. You can’t go that wrong with Cru Beaujolais or Beaujolais-Villages and the best of the best is no more than $ 30 a bottle so I highly recommend it to cure Mid-Summer Hot Day Blues.