Wine Talk

Snooth User: nutmeg0701

A good Summer wine

Posted by nutmeg0701, Mar 23, 2011.

I am fairly new to wine and am just learning about all the different types and regions of wine.  I tend to lean towards the more dry and red wines.. I was looking for a summer wine, one I could drink chilled.. I have recently discovered the "unoaked" chardonnays and I love them.. Is there any other types that fall close to this category?  Especially a wine that is served chilled and would be a bit more "refreshing " that a dry red while it is warm outside

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Reply by Girl Drink Drunk, Mar 23, 2011.

My favorite summer sipper is Falanghina from the Campania region of Italy.  No/low oak, nice acid, great fruit.  You can get decent ones for under twenty bucks.

Reply by JonDerry, Mar 23, 2011.

White with little or no oak are obviously a good choice.  For reds, Grenache, or Rhone blends dominated by Grenache are a good way to go.  Have been meaning to post about a "summer" Rhone I really enjoyed.

Reply by hhotdog, Mar 23, 2011.

Vinho Verde has been the recent chiller for me.  has little bubbles that refresh. Albarino from Sapin as well is very good as well.

Reply by StevenBabb, Mar 23, 2011.

great call GDD...

i also enjoy a vouvray from the loir...

albarino is solid... arneis is good...

and some rose for good measure : )

i guess it really depends on where you live, and what you call summer... i'm in san francisco, and some days a nice syrah makes for a great summer wine! (or even a rose from syrah)

Reply by nutmeg0701, Mar 24, 2011.

Thanks everyone!  I guess a am newer to wine than I thought becuase the only wine I have heard of is ROSE!  Are these all common wines I can find in my Super Market?   Or do I need to look more at Liquor/Wine store?  I have been wondering about Syrah... I didn't know if it was more sweet or dry.. Rose it just a little to sweet for my taste and for some reason I had the idea syrah may be like that?

Also can you please explain to me what a Rhone blend is?  I am from texas.. So our Summers get PRETTY warm.. Right now is the best time to sit outside with a glass of wine before the winds and heat hit too hard..  Thanks for ya'lls patience with this newby!  The more I learn the more I love it!




Reply by Girl Drink Drunk, Mar 24, 2011.

Falanghina is more of a liquor/wine store kind of grape.

Lots of Roses are bone dry.  Look into ones from Tavel, in the southern Rhone.  They're dry and run about 10 bucks for tasty entry-level bottles.  Or Anjou, from Loire, is another dry pleaser that doesn't have to set you back much in the pocket.  You'll have better luck with these at a wine shop than a super market, also.

Hurry up, summer!

Reply by nutmeg0701, Mar 24, 2011.

Thank you GDD!  I will look into that.  All recomendations are appriecated!

Reply by JonDerry, Mar 24, 2011.


Rhone is one of the major regions of france that is used to describe the grapes grown in that region all around the world.

Rhone - Dominated by Grenache, Syrah, Mouvedre grapes

Bordeaux - Cabernet Sauvignon, Merlot, Cabernet Franc

Burgundy - Pinot Noir, Chardonnay

Reply by nutmeg0701, Mar 24, 2011.

Thank you JonDerry! 


Reply by Bottle Antics, Mar 24, 2011.

I love drinking a dry rosé on a hot summer day.

Reply by Richard Foxall, Mar 25, 2011.

GDD beat me to it, but Tavel (a rose only appellation) might as well be wine-speak for summer.  Don't overlook roses from Spain, particularly Navarra, and even some good dry roses from California--Beckmen grows grapes just to make rose, so that is worth checking out. I also like to put a 1 liter bottle of Gruner Veltliner in the 'fridge and start with a little of that each evening--lots of good organic ones that are about $11-14 for a LITER. The less expensive they are, the lighter and more summery, is my rule of thumb. If you are doing an oyster bake, white Rhones (or M. Preston grape wine from Dry Creek) or, if the oysters are raw, a Muscadet sur lies from the Loire sub-app Sevre et Maine floats WineBuddy#1's boat.

My basement flooded this morning (don't worry, the wine's okay... but I needed a hand getting the pilot lights back on for the water heater and furnace, a major bummer), so summer cannot come soon enough for me.  But we get really cool evenings in the Bay Area June-August.  This year, we'll be going to the Russian River with friends for a weekend and we'll drink seriously dark red wines when the sun goes down and it cools off.  Last year it was merlot-dominated Bord blends, this year I am thinking Northern Rhones vs. a couple California dead ringers.  (One of those events that LingProf wanted in on... are you reading this?) So summer wine depends on what you make of it and what your climate is. If I drink red earlier while the sun is up, Cotes du Rhones and Spanish garnachas are good, too.

Vinho Verde is also good in summer and has two other nice benefits:  A little bubbly, and even the cheap ones can be quite good. 

Reply by Stephen Harvey, Mar 25, 2011.


In Australia in summer we tend to drink

  • Dry Riesling from Clare or Eden Valley
  • Rose - my palate is more for dry and there are some very good rose being made from grenache, tempranillo and sangiovese grapes
  • Champagne or Aussie Sparkling white
  • Pinot Noir

Mind you our summer has been very cool and wet this year so we are drinking a lot more winter wines this summer.

Reply by Peppino, Mar 26, 2011.

I found dry reisling to be refreshing

Reply by spikedc, Mar 26, 2011.

2008 Bellingham Chardonnay South Africa,

Drank a few bottles last summer, will drink a few bottles this summer.

Reply by dmcker, Mar 26, 2011.

Doesn't sound like fun, Foxall, with that flooding. Had the same thing with pilot lights and all at a house on a hillside down in Ventura a couple of times, back when. Learned to keep anything of value on shelving or even the rafters of the basement.

Look for 'rosados' as well as roses, since in California some winemakers use that naming from sourthern Europe (Spain, Italy), to demonstrate their wine is less of a Frenchish style pink wine.

Also on the economical end of imports you should give chenin blanc and sauvignon blanc from South Africa a try. Much better SB than that from New Zealand, in my book. Someone started doing the equivalent of body building on steroids when they started making SB in NZ, and things just got crazier and crazier after that. Nowadays a wine equivalent of a Schwarzenneger physique looks skinny down in that corner of the Antipodes. Hopefully reason will win out there over time, though undoubtedly some nasty market realities will have to spur the change for some people. Unfortunately the SBs from Chile seem to be using NZ as models for their wine.

Chenin blanc and sauvignon blanc from the Loire (or Graves for the SB, in blends with semillon there) are better yet from France, but the prices will be a little bit higher. If price is no issue look for chardonnays from Chablis or further south in the Burgundy part of France. Chablis, champagne and picpoul de pinet from southern France will also give the muscadet Foxall mentions good runs for the money with oysters and other shellfish.

I also like rieslings from the Mosel or Rhein or Nahe parts of Germany. Kabinett class is a good place to start. Some are sweeter and some are drier ('trocken' is a dead giveaway for the bonish dry ones), and it's fun to find out which is which and learn to match to food.

Lots of options, and believe-it-or-not we've only scratched the surface in this thread. Let us know, Nutmeg, what you try and like...

Reply by dmcker, Mar 26, 2011.

Oh, and if you want to go red rather than just rose, Beaujolais is a good choice from France. They're cheaper than Burgundies, thought no longer as cheap as they used to be, and can take a little chilling. If you want more info on them ask, since there are different appellations and styles....

Reply by bropaul, Mar 26, 2011.

I also like Falanghina, especially if it's one with a light touch of effervesence. Many Italian whites make good summer drinking - Vernaccia, Vermentino come to mind.

Reply by dmcker, Mar 26, 2011.
Edited Mar 29, 2011

Greco di Tufo, too, bropaul. Nice with all sorts of seafood and even with fresh, juicy peaches halved and dumped into a pitcher of the wine for an impromptu sangria-like drink. Falanghina may be even better for this treatment...

Reply by Stephen Harvey, Mar 27, 2011.


Bummer about the cellar, main thing is the wine is still good!

Hopefully damage is minor and does not impact the wine budget

Prosecco is also a great summer drink and don't forget a nice sticky with some fresh fruit for brunch when on holidays in spring/summer

Reply by Richard Foxall, Mar 28, 2011.

Thanks for kind words, all, but my basement problems pale in comparison to what dmcker is dealing with.  By summer in the RRV, flooding will be no issue.  We get a new basement pump today that should get us up to the current state of the technology. Knowing this was a possibility (although it's never gotten quite so bad before), all the wine is well off the ground.  Some ski apparel got wet that will need to go to the cleaners, but the furnace and hat water heater appear undamaged and are working again.  We celebrated last night with beef stew and carmenere--a decidedly wintry pairing.

And, darnit, dmcker, I didn't pull the trigger on Kabinett because I've said it before:  I'm no expert on Riesling.  But WineBuddy#1 turned me onto Kabinett as a summer wine a while back. One nice thing about it is that you can find low alcohol (like 8%) examples that are just a touch sweet with balanced acid.  So when friends come over you can polish off a bottle with appetizers or alone starting in the afternoon and still have a couple bottles of something heartier later. 

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