Summertime Red Wine

Don’t you just love summertime? I do. I love the sun and the heat, playing outdoors and relaxing in the shade. With a little wine, life couldn’t be much better.

Over the last 18 Julys, we have explored a lot of summer wines together, mostly whites but some reds. Beer was the focus one year, and just recently, the ready-to-drink category took the spotlight. A common denominator for hot weather beverages has been low alcohol and, in particular, light refreshing wines with high acidity. What immediately comes to mind are chilled white wines with screw-off caps, but let’s not neglect the reds.

Someone asked if it is okay to chill red wine. Absolutely; enjoy your reds as cold as you like and on the rocks, if that’s what floats your boat. In July, you may be inclined to do just that. As the ice melts, both the wine and the alcohol will be diluted, which may be another bonus. We usually drink our reds too warm anyway, so a few minutes in the fridge would bring them down to the correct temperature.

Conventional wisdom has stated that red wine should be served at room temperature, whatever that vague figure is. Experts contend that the most comfortable temperature for a house is around 75 degrees Fahrenheit, and the best temperature for sleeping is around 65 degrees. Our target, the average recommended serving temperature for red wines, is 60 degrees, considerably cooler than that of most homes.

and whites is the 55 degrees just mentioned. A little warmer or cooler won’t hurt the wine, as long as that temperature is relatively constant with minimal fluctuation from day to day. The wine will age a little faster at the higher level and slower at lower temperatures. A partially consumed bottle of wine, red or white, could also be stored in the food refrigerator where the cooler temperature will slow the deterioration that began when it was first opened. When you’re ready to finish it, a few minutes on the counter will take the chill off. Counter, yes; microwave, no.

With the air conditioner wide open and the wine at a comfortable 60-or-so degrees, there is no reason to avoid red wines in the summer. If you like it, drink it, which may or may not accompany a full meal. The options for light summer fare are endless, and the guidelines are the same as always; regional wines pair very well with the foods of that region or country. Rioja with Spanish tapas, Barolo with antipasto, Bordeaux with cheese – well, anything with cheese.

From The Cellar

BY HENRY FOY

Small wine refrigerators could hold your wine between 40 to 65 degrees, which is slightly cooler than the ideal average of 45 for whites, but a good range overall. Yes, we usually drink our whites too cold. White wines directly from the food refrigerator at 38 to 40 degrees taste better if allowed to warm just a little. If you don’t have a perfectly constant 55-degree wine cellar or a temperature-controlled wine refrigerator, the best alternative is 15 to 20 minutes in the food refrigerator. It will not hurt the wine.

I don’t fully understand the resistance to red wine just because it is hot. Granted, a big hearty red at 15 percent alcohol might not be refreshing for a boat ride in the hottest part of the day, but who does that anyway? What about dinner? Are you grilling? Are you grilling a big juicy chunk of beef? Are you going to sit outside balancing a Styrofoam plate on you knees with plastic utensils? No. A picnic table would be better than that, but most likely, you will go inside where the air conditioner is cranking down to that 65-degree level that’s just about perfect for the meal that wine was made for. Why? Because the tannins in red wine balance the fat of the meat; the fat softens the tannins. Food and wine magic.

For long-term storage, the ideal temperature for reds

Oooh, Napa Cab with a good cigar. The photo this month shows some of our current favorites, which with so many great wines available, can change in a flash. To be honest, deciding which wines to feature is the hardest part of writing this column. I’ve whittled it down to three.

La Marea is a California Central Coast Grenache, elegant and silky with red fruits on the nose, medium bodied with fresh and lively acidity on the palate. The Grenache grape originated in Spain and is one of the world’s most cultivated varieties. $31.

Zinio is 100 percent Tempranillo from the Rioja region of Spain, another variety native to that country. These are deeply colored wines with notes of strawberry, spice and tobacco with lower acidity and moderate alcohol. $25.

Jordan Cabernet from Sonoma’s Alexander Valley needs no introduction. The 2018 is drinkable now but also is capable of aging for 20 years. If you can, cellar this one for at least five years before enjoying the rich aromas of black cherry and dark chocolate with enticing flavors of vanilla and hazelnut on the velvety finish. $66.

Another thing that I love about summer, July in particular, is that we celebrate independence, freedom and democracy. Yes, more than wine, and if I had to choose, our precious freedom would come first. Happy Birthday USA!

Henry Foy is the owner of Emporium Wine and Spirits at 128 Calhoun Street in downtown Alexander City. Contact him at 256-212-WINE(9463) or email emporiumwine128@gmail.com.