This time of year, when the days are longer and hotter, we use the grill often to cook meats and lighter seafood dishes, including grilled white fish. It also means we sip lighter-style wines, moving away from heavier, bold selections that we often enjoy in the cooler months. Here are my top summertime wine picks
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Domaine Felines Jourdan Picpoul de Pinet, France. Picpoul is the name of the grape and Pinet is the name of the region in the Occitaine area in southern France. This unique grape variety and wine is reminiscent of a blend of sauvignon blanc and chenin blanc. Exotic in nature, it displays citrus, Granny Smith apple and tropical fruit notes. Medium bodied with great viscosity, it is fruit forward, yet without sweetness. If you like sauvignon blanc, try this. Dry yet aromatic, this light- to medium-bodied wine marries well with grilled shrimp with a mango chutney, rosemary-rubbed grilled chicken with asparagus and a tomato and Feta cheese salad. Less than $15.
Pine Ridge Chenin Blanc-Viognier, Calif. A unique blend of two grapes – chenin blanc and viognier. The chenin blanc adds great minerality and acidity, while the viognier adds weight and full-flavored fruit and aromatics. The chenin blanc gives us notes of orange, lime and pineapple with a hint of spice at the end. The viognier aromatics are more poignant with notes of melon and honeysuckle. Its combination is pleasing with the right balance of weight, fruit and acid. It is stainless steel fermented and pairs well with several dishes, from corn salads to seafood cream-based chowder to foods with a hint of spiciness. Its light sweetness balances out a cuisine’s heat. Less than $15.
Fattoria Magliano HEBA Morellino di Scansano, Tuscany, Italy. This wine comes from southern Tuscany, specifically from the Scansano region that sits along the coast. Morellino is the local name for the grape sangiovese. This is a blend of both morellino and syrah. The color is a bright ruby red, and the aromatics from the glass are of red berries. However, the palate has a taste profile of both red and black berries. Its time in stainless steel and cement tanks preserves its vibrancy and freshness.
Due to its light body, it is a great selection as a starter with cheese and meat boards with roasted almonds and walnuts. Yet it has enough body to pair with a grilled tenderloin or burgers topped with sliced tomato and Fontina cheese. Less than $25.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com.