Magazine article Sunset

CHILLED OUT: Move over, Rose. It's Time for Red Wines to Get Their Turn in the Ice Bucket

Magazine article Sunset

CHILLED OUT: Move over, Rose. It's Time for Red Wines to Get Their Turn in the Ice Bucket

Article excerpt

FEW SIGHTS ARE more cringeworthy than a bottle of red sitting on a sunny picnic table at an outdoor get-together, says Shawn Mead, buyer for Seattle's natural wine-focused bottle shop and cafe Vif Wine|Coffee. "The warmer the wine, the more alcohol evaporates off of it," explains Mead. The result is that when you bring the glass to your lips, "the first aroma you'll get is alcohol--a burny sensation in your nose." But instead of pointing people who stop by her shop on their way to a cookout to already cold whites and pale roses, Mead suggests something bolder: Tuck young, lighter reds in a cooler to go. Winemakers who steer clear of commercial yeast, synthetic pesticides, or large amounts of added sulfur often offer easy-drinking wines from grapes fermented to emphasize bright, fruity flavors. Think Gamays, Trousseau, and balanced blends that both quench thirst and are intense enough to stand up to barbecue classics. Nestle the bottle in ice or stash it in the fridge for 30 minutes or so before popping the cork, says Mead. "These wines are made to drink with joy and abandon." Which is what summer is all about.

By Maggie Hoffman

RED REFRESHERS

Donkey & Goat The Gallivanter 2016

(California; $20)

Nimble Merlot-based blend that's like drinking tart raspberries seasoned with black pepper.

Day Wines 2016 Papacito Petillant Natural

(Applegate Valley; $30)

Lambrusco lovers should seek out this softly fizzy, dark cherry-laden Primitivo. It satisfies the desire for bubbles without cloying sweetness. …

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