Now into the third official heatwave of the summer, I thought it rather topical (given that we are only halfway through the summer!) to look at how best to focus on wines that suit both the temperatures, peoples drinking habits in these hot days, and the ingredients and dishes that are popular at this time of year.

No surprises to say that people will migrate towards longer, cooler, and more refreshing wines – I would say the key drivers are:

  • Sales of white wines will increase significantly
  • Sales of rosé wines will increase significantly too
  • As will sales of sparkling wines – this is the season for Prosecco and Champagne – both white and rosé! 
  • Lower alcohol (%abv) wines in general will be preferred               
    • overall, lighter bodied wines – including reds – will be drunk
  • Demand for longer wine drinks – such as Spritzers - will grow
  • The colder the better when storing and serving – on a 30°C day a fridge chilled bottle of wine will warm up in 15 minutes unless placed back in ice or in a wine cooler - in other words well before it will be consumed
  • Look to highlight wines which will work well with summer dishes
  • Yes, think red too – not only lighter bodied, lower abv examples but bigger wines which will work with the classic BBQ dishes
    • And can you chill red wine – yes, please see later note

Really chill down wines well in this hot weather it also looks good on the bar – how could you not resist a glass? 

A note about Spritzers

This is a great option in the hot weather – wine is the perfect base for this whether adding tonic water, lemonade, or soda (which many people seem to prefer). And you can make red and rosé examples too. They are also potentially big profit earners for you. You can also garnish (eg with fruit or herbs) for added effect.

What I would recommend is to use a very fruity wine as you base – as more “neutral” wines will get overwhelmed by the added soft drink. A good base wine for whites would be Sauvignon Blanc, Riesling, or Viognier for example; a Provence rosé, or Beaujolais for red.

Here are 4 excellent PGW examples to pour not only in their own right but as a base for spritzers. 

The Allan Scott is a classic exuberant Marlborough Sauvignon; The Prüm Essence a very fruity new wave off-dry Mosel Riesling; the Château Dollières a lifted red berry Provence rosé; the Les Pivoines a juicy cherry fruity Beaujolais Villages 

https://petergrahamwines.com/p/21-allan-scott-sauvignon-blanc

https://petergrahamwines.com/p/20-riesling-essence-prum

https://petergrahamwines.com/p/chateau-dollieres-rose-coteaux-varois

https://petergrahamwines.com/p/beaujolais-villages-les-pivoines

Summer Dishes and Linked Wines

There are so many delicious seasonal ingredients available in the summer months which also suit dining in hot weather. In no particular order – with suggested wine styles to match:

  • Seasonal Vegetables and Salads

With these a clean and refreshing white wine or light and elegant rosé will work ideally. I would plump for that crowd pleasing favourite Picpoul de Pinet (the l’Ormarine is excellent) with its citrus and melon notes, or the superb, refreshing Pinot Noir based Norfolk Rosé from Flint Vineyards bursting with soft red and berry fruits

https://petergrahamwines.com/p/21-lormarine-picpoul-de-pinet-selection

https://petergrahamwines.com/p/rose-flint-vineyard

  • Fish and Shellfish

These cries out for an ultra-crisp white wine and I would go for a classic – Chablis.  With its blend of apple and citrus fruits and a touch of saline minerality it’s the perfect match for all white fish and especially shellfish. Try the benchmark Chablis from Simonnet-Fèbvre. This wine also works well in hot weather with Smoked Salmon. My one fish caveat would be if you were having pan fried or poached Salmon or Sea Trout try the Flint Rosé listed above as an option – or treat yourself to a glass of Rosé Champagne 

https://petergrahamwines.com/p/simonnet-febvre-chablis-villages

  • Cold Meats and Charcuterie 

These items are much more savoury and substantial, so a cool, light bodied red wine is the just the ticket for any mix - from cold chicken, hams, and salamis especially if you’re sharing a grazing platter and there is cheese included. I would plump for a Valpolicella from the renowned house of Tedeschi with its gentle tannins and bright cherry fruit 

https://petergrahamwines.com/p/20-valpolicella-tedeschi-lucchine

  • BBQ and Char-Grilled Foods 

Whether char-grilled vegetables or meats be bold and go for a “meaty” and savoury (but too heavy or dry) red wine. I think a classic Barossa Shiraz works so well across a plethora of these foods and Yalumba are a Barossa specialist which deliver every time – the Samuels Shiraz really a delivers lovely savoury style with dark fruits even a touch of chocolate, with soft spices and pepper edge and you can cool this down too to serve 

https://petergrahamwines.com/p/yalumba-samuels-collection-barossa-shiraz

Red Wine – you can serve it cool!

As much as we enjoy sparkling wines, crisp dry whites, and rosés in the warm summer months, you may also want to enjoy a glass of red wine as well. Wines with lower tannin levels (that is the component in red wine which makes your mouth feel dry and “furry”) are particularly enjoyable when cooled down on a hot day. By cooling down, in the fridge for 20-30 minutes and try a sample – play around with the temperature until it appeals to you and works with whatever foods are on your menu. The cooling process also helps to exaggerate the fruitiness of the wine, so a potential win; win as they say.

Examples of black grapes and red wines which have lower levels of tannin and can be enjoyed cool include:

  • Pinot Noir (red Burgundy and New World)
  • Beaujolais (made from the Gamay grape)
  • Valpolicella (a Veneto blend of Italian grapes)
  • Grenache – which also makes wonderful rosés (especially in Provence) and in Spain where it is called Garnacha
    • “Light & Fresh” Red Wine Section of PGW – all of these can be enjoyed cooled down in warmer weather 

 

PGW LIGHT & FRESH RED PORTFOLIO

 

I hope this is of interest and use – I think we are in for a long summer, so looking at some of these ideas will help you to make the most out of this season and provide plenty of enjoyment and satisfaction for your customers.