As usual in the Midwest, we passed over spring and went directly to summer.  Folks in Florida or the west coast can’t really appreciate our joy in rediscovering outdoor living.  The patio or courtyard becomes an extension of our kitchen and we’re going to spend every possible moment there, grilling and relaxing.

Speaking of grilling, is there anything better than the first drink of the day as the marinated shrimp and rubbed steaks hit the sizzling grill and the scent of herbs and mesquite rise in the deepening shadows?  It never fails to stir up thoughts of favorite getaways, resort towns, camp fires, clam bakes, fish boils or whatever genetic memories you carry (For us, its Sapphire gin and tonics on The Gatsby Terrace overlooking Frenchman Bay as the boat lights twinkle on).  

Wine selections for the summer season should take their cue from the direct flavors and assertive seasonings of grilled foods and salads.  The wines should be equally direct and flavorful with less complexity than their cold weather counterparts.

Light crisp whites with notes of citrus, herbs and minerals partner well with grilled seafood, vegetables and chicken.  Some favorites are Oregon Pinot Gris (Acrobat), Argentina’s Torrontes (Maipe), Marlborough Sauvignon Blanc from New Zealand (Matua Valley, Oyster Bay) and a Chenin Blanc/Viognier blend from Napa’s Pine Ridge.

Side note: Keep a few bottles of dry vermouth handy.  We prefer Noilly Prat.  It’s a great wine for marinades or deglazing a pan and makes a very civilized aperitif on the rocks with a splash of soda and a twist.

Summer red wines should be fruit-forward and not too serious.  Think young, regional wines rather than estate-bottled or complex offerings.  Though for an American classic, grilled steak, we lean to California classic Cabernet such as Beaulieu Vineyards’ Napa/Rutherford Cabernets, Washington state Merlot (Columbia Crest Grand Estates) and California zinfandels such as Cline Ancient Vines. Particularly good European value reds are Côtes du Rhône, Les Abeilles 2007, Spain’s 2007 Red Guitar Tempranillo-Garnacha and a Sangiovese blend from Neil Empson (Monte Antico Toscana).

The main thing to remember regarding the reds is to chill them 30 or so minutes before serving.  Cheers!