Summer is still in the air, which means there will be plenty of pool parties, cookouts, and beautiful warm weather to entertain. With the warm weather, though, comes a few tweaks you’ll probably need to make if you’re planning any type of outdoor get-together. You’re now tasked with keeping food and drinks cold and tasting great while enjoying the summer weather.
Wine can be an especially tricky thing to understand. Wine is an excellent drink option with grilled steak and gourmet steak burgers, but not all wines pair well with the warmth. A rich, dense wine can make you feel weighed down, while a light, fresh wine that can be served cold can be uplifting for you and your guests.
Need a few ideas for delicious, summery wine that will compliment your next barbecue? We’ve got you covered:
Perhaps the best wine choice for warm summer nights is a dry rosé, one of the lightest wines on the block. Be sure to look for dry rosés instead of blush versions, which will be a little too sweet for the heat. Dry rosé is just sweet enough and its flavor is refreshing, especially when poured over ice.
Pinot Noir
Pinot Noir is another summer go-to, offering a refreshing, light taste with every sip. It’s also great when chilled or ice cold and it can pair surprisingly well with your favorite steaks. You can even opt for champagne versions of Pinot Noir if you prefer a bubbly texture with chilled wine.
Pinot Grigio
Pinot Grigio is one of the most popular options all year ‘round because of its rich flavors, but it’s also an excellent option for a warm weather wine. It has light, fruity flavors that mimic everything you love about summer and doesn’t feel like a weight in your belly. Bonus: The flavors tend to get even better when you serve it chilled, so get that bottle in some ice!
Riesling
Riesling is a versatile wine that ranges from very dry to very sweet, so you can likely find a version that meets your taste preferences and compliments whatever food you’re eating, but it’s still light enough to offer just the right amount of body in the summer heat. Chilling also enhances the Riesling’s flavors – just don’t make it super cold, or the flavors you love may suffer.
Albariño is a Spanish white wine is an excellent option for surf & turf parties. It has infused summery flavors, like peach and lime, that make it work with shrimp, sushi, and your other favorite seafood. It’s light and crisp, making it wine your guests are sure to reach for.
We Send You the Steak, You Grab the Wine!
Now you know what wines to bring to your next cookout. Don’t worry – we’ve got you covered with the meat! Check out the Chicago Steak Company’s selection of Premium Angus Beef steaks, steak assortments, chicken, seafood, and more that are sure to be a crowd-pleaser. Order online and your food will arrive in a few days, flash frozen, fresh, and ready to enjoy as soon as you thaw them out and pop them on the grill.
A dry Rosé is probably your best bet to beat the heat. It will be light and refreshing and – egad! – on the hottest of days, if you are sipping slowly and do not have a chiller, it may even benefit from an ice cube or two half-way through your glass.
High acidity and low tannins are essential so look for wines produced from Pinot Noir, Gamay, Barbera, Grenache (though beware of alcohol levels) and lighter styles of Rioja that are not heavily oaked.
Riesling. With a perfect balance of sweetness and intense notes of peach and apricot, Riesling is great for all things hot, including those sweltering summer days. Because it's so sweet, this rich wine perfectly complements those spicier dishes. Try a glass of chilled Riesling with spicy Thai food like curry.
Dessert wines, such as Port, Madeira, and certain late-harvest sweet wines, can be incredibly satisfying when served warm. The gentle heat enhances their rich, syrupy textures and intensifies their sweet, nutty, or fruity flavors. To warm dessert wine, use a water bath or heat it gently in a saucepan.
That means the best reds to drink cold are lighter, younger varieties, like a Pinot Noir or Grenache. “These beauties are so freaking refreshing with a chill and are incredibly easy to drink,” says Josiah Baldivino, owner of Bay Grape Wine in Oakland and Napa, California.
Light-bodied reds, like Barbera and Pinot Noir, are a great alternative during the hot summer months. Light-bodied reds can take a chill and are best served at 55–64 degrees. Throwing your bottle in the fridge an hour before dinner ensures these wines are right in the sweet spot for your next backyard barbeque.
Warm weather white wines, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, are known for their light, refreshing qualities. These wines pair exceptionally well with seafood. The acidity and citrus notes of these wines complement the delicate flavors of fish, shrimp, and shellfish.
Second perhaps only to white rum, gin is the most quintessential warm weather spirit out there. It's light, it's refreshing, and its spritely botanical flavors take on and enhance the characteristics of whatever it's paired with (and it should always be paired with something).
So, if the temperature is running in the 80's or higher, a glass of this red wine is going to feel extremely refreshing. In addition to being served chilled, Pinot Noir is also a lighter bodied red wine that won't fill you up too quickly on a hot summer day.
The recommended temperature in summer for red wines immediately drops from the classic 18°C (64°F) to 15°C or 16°C (59°F - 60°F). Yes, depending on the season, or weather, wines can and should be served at slightly different temperatures.
Seek out reds that are light in tannin and alcohol for serving with a slight chill – 10 to 15 minutes in the fridge or kept out of the sun in the top of the Esky or ice bucket should do it. Gamay, pinot noir and pinot meunier are some varieties you could try, but winemaking style and environment also play a part.
Short Answer. This depends on the type of wine. Although Champagne and whites are best served from the refrigerator, products such as dark and light reds are typically best a little warmer. The order of these types from coldest to warmest is sparkling & Champagne, whites, light reds, and then dark reds.
Full-bodied Reds (e.g., Cabernet Sauvignon, Syrah): These wines are best enjoyed at 63°F to 68°F (17°C to 20°C). The warmth accentuates their bold structure and tannins.
Temperatures over 70 degrees for a significant amount of time can permanently taint the flavor of wine. Above 80 degrees or so and you are literally starting to cook the wine. Wine heat damage tastes unpleasantly sour and jammy… sort of like canned prunes.
Light-bodied Whites (e.g., Sauvignon Blanc, Pinot Grigio): These wines shine best between 45°F and 50°F (7°C to 10°C). The cooler temperature preserves their zesty acidity and vibrant fruitiness. Full-bodied Whites (e.g., Chardonnay, Viognier): Optimal serving temperature ranges from 50°F to 55°F (10°C to 13°C).
Pick light-bodied, fruit-forward, low-alcohol reds. Avoid red wines with high levels of tannin and oak, as those will make the spicy food seem all the spicier. Lower tannin reds like Gamay, Zweigelt, Schiava, and some Pinot Noirs are great served slightly chilled. Pop them in the fridge for 15 minutes.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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