Wine and Cheese: Six wines to beat the heat

Wine and Cheese: Six wines to beat the heat

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By Bob Lipinski

Bob Lipinski

With the “dog days of summer” upon us, it’s time to enjoy some refreshing white, rosé and red wines that are light-bodied, fruity, chillable and refreshing. Some of my recently tasted and recommended wines for “beating the heat” are:

2018 Carta Vieja Sauvignon Blanc “D.O. Valle de Loncomilla” Chile: A full aroma and taste of grapefruit, herbs, melon and citrus. It would pair nicely with some grilled clams or oysters.

2019 Domaine Bousquet Rosé: Made from a blend of malbec, cabernet sauvignon, sauvignon blanc and pinot gris grapes. A subtle bouquet and flavor of blueberry and cranberry with a perfume of summer flowers. Dry and tangy tasting with a refreshing citrus aftertaste. Serve with grilled zucchini and eggplant drizzled with extra-virgin olive oil.

2019 Domaine Bousquet Sauvignon Blanc: Pale straw color with an exotic aroma of jasmine and bitter orange. Apples abound in the mouth with a dry, minerally finish and lime-clean aftertaste. Broiled fish with a citrus marinade lightly anointed with some Pernod (anise liqueur) would be an ideal accompaniment.

2016 Ciprea “Pecorino” DOCG Offida, Marches, Italy: Pecorino is a white grape that grows principally in the central regions of Italy. If you like apples, pears and almonds, then this wine is for you. Flavors of peach, citrus and figs fill the mouth. Paired with spaghetti alla carbonara with a hunk of crusty bread works for me.

2016 Ca’Donini Pinot Noir, Veneto, Italy: Intense ruby color, medium-bodied with a delicate fruit taste and hints of cherry and berries. Dry with a pleasant warm finish. Perfect wine for pizza topped with mushrooms and perhaps rosemary.

2017 Bolla Bardolino, Veneto, Italy: Ruby-red color with an aroma and delicate flavor of candy-apple, cherries and raspberries. Dry with a fruity finish and a lightly spritzy aftertaste. Did anyone say ribs or a cheeseburger?

Serving Tips:

Don’t overchill the wine or it will become “numb” in taste. Serve at around 55 degrees and keep an ice-bucket filled with ice and water for a quick chill.

Visit your local supermarket and purchase several bunches of green and red seedless grapes. Remove from the stems, wash and pat dry. Place them in a zip-able bag (separate colors) in the freezer for several hours. When frozen, they make great ice cubes and when they become soft, either refreeze or pop into your mouth.

Regardless if you’re grilling and just entertaining a few friends, nothing beats a chilled glass of wine.

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com.