When we talk about white wines for summers, we implicitly understand the reference. Summer whites are bright, light, thirst-quenching wines that are eminently drinkable. Sancerre, muscadet sevre-et-maine, and albariño immediately come to mind. Summer reds are more difficult to define. We know we are not breaking out a pensive vintage bordeaux for the family barbeque or uncorking a luscious California cabernet sauvignon with a bowl of chilled asparagus soup, but it is it possible to reduce the entire universe of reds to a simple rule of thumb for the summer months?
One helpful idea is to think about the climate of the wine’s region of origin. Warm climate reds tend to be juicy with plenty of body and just enough acidity to be mouthwatering. Think nero d’avola from Sicily, malbec from Mendoza, or grenache from the southern Rhone Valley. These intensely flavorful wines will maintain their structure in the face of bold, smoky, spicy summer fare.
On the other end of the spectrum are the cool-climate reds, what we call bistro wines, since they show so well served lightly chilled by the carafe. At their best, cool climate reds are youthful and delicious, tasting of fresh berries often with floral or mineral notes. They won’t overwhelm a fresh salad niçoise, spring pea soup, or chicken paillard. Some very fine examples can be found in the Loire Valley, notably the cabernet franc from Chinon and Saumur. Other sources worth seeking out are pinot noirs from Alsace and Central Otago.