Published April 25, 2013
It's finally getting warm outside, so your first instinct may be to pour a glass of the lighter chardonnay or sauvignon blanc wines to go with the milder weather.
But what if you really enjoy your reds?
Any time I ever asked someone to help me learn about wine, the response is always, drink what you like. So, if you like red, drink it --all summer.
We talked with sommelier and wine blogger Dwight Casimere, AKA the Wine Doctor, about pairing your favorite reds with your summertime foods. Casimere, a long-time food and wine writer, offered this:
What types of red wine could you pair with seafood or salads?
Casimere: There are a variety of pinot noirs, fruitier merlots, light bodied Italian reds and certainly a stunning array of rosé that go terrifically with fish. In the south of France, for example, it’s not uncommon to see the lighter red wines of the region served lightly chilled.
What about with barbecue?
Casimere:A Tempranillo [wine] from Spain, a Zinfandel from California or a hearty Barolo from Italy are matches made in Heaven.
Fresh off a trip to Italy, Casimere brought the Scacciadiavoli Rosso di Montefalco, which retails for about $23 and the Nipozzano Riserva Marchesi de Frescobaldi, which is made from that fabulous Tuscan Sangiovese grape and sells for about $19.
If you have to pick a white, what are some of your favorites for a spring or summer barbecue?
Casimere: Pinot Grigio is number one. Prosecco, an Italian sparkling wine from the northeastern part of Italy is another terrific choice.
He brought the Arnaldo Caprai Grecante Grechetto from Umbria, Italy, $19, and the Adega do Monte Branco Alento Branco, from the Alentejano region of Portugal, $14.
So go ahead, have a big glass of red with your barbecue ribs. I bet you’ll love it.