This summer when you prepare for a picnic, don’t forget the wine. While most people still turn to beer or margaritas to beat the heat, to my palate, there is no better environment for wine than a leisurely picnic or a backyard barbecue. One general guideline I follow is to match modest wine with modest foods. And I extend that to include modest circumstances, like picnics. Most picnics feature an eclectic variety of appetizers and snacks. Consequently the wine choices are myriad. Given the warmer weather and lighter foods, my thoughts turn to crisp, fruity, aromatic whites, such as these:
– 2006 Newhaven Sauvignon Blanc Marlborough ($12)
– 2006 Hogue Pinot Grigio Columbia Valley ($11)
– 2006 Chateau St. Jean Riesling Sonoma County ($15)
– 2006 Chateau St. Jean Gewürztraminer Sonoma County ($15)
A full-flavored rosé, such as the cabernet sauvignon-based 2006 Rosé Napa Valley ($13) from the Michael Mondavi family, also will do the trick.
Spicy appetizers like salsas and buffalo wings are a pairing challenge, to say the least, but wines with higher acid or some sweetness, including those just listed, can hold up to the heat. Other good choices include:
– 2006 Hogue Late Harvest Riesling (screw cap, $12)
– 2006 Kenwood Gewurztraminer Sonoma County ($14)
– 2006 The Winery at Holy Cross Abbey Sauvignon Blanc Reserv ($19)
If you insist on red wine, try the vibrant fruit of an Australian shiraz, like the 2005 Rosemount Diamond label ($10).
If cheese is being served, especially fresh and tangy cheese like goat’s milk, a brisk white, such as the 2006 Hogue Sauvignon Blanc Columbia Valley ($10), is my first choice. The Dry Creek Vineyards Dry Chenin Blanc ($12), 2005 Covey Run Pinot Grigio Columbia Valley ($9) or a Rhone varietal like the 2004 Marc Kreydenweiss “Perrieres” (biodynamic, $14) also would do nicely, especially with moderately aged cheeses.
Salads may present the toughest challenge for pairing, mainly because of the presence of vinegar. But it’s not impossible. Again, the acidity of a sauvignon blanc — say the 2006 Rosemount Diamond Label ($10) — or pinot grigio, such as a 2005 Tamas Monterey County (screw cap, $12), are most likely to stand up. The 2006 Martin Codax Albarino Rias Baixas ($15) from Spain world be an intriguing alternative.
The options for sandwiches are similar to those for appetizers. Just about any snappy, fruit-forward wine (red, white or pink) should do nicely. But this is where dry rosés really shine. I suggest looking to southern France, where rosé never went out of style. I recently tasted four excellent ones from Provence.
– Domaine Houchart 2006 ($10)
– Château de Pourcieux 2006 ($11)
– Commanderie de la Bargemone 2006 ($13)
– Domaine de la Sauveuse 2006 (organic, $18)
Of course, grilled and barbecued meats and fish often are the centerpieces of a picnic. Here is where the red wines take center stage. For beef or lamb, cabernet sauvignon is a classic choice but I suggest a Bordeaux-style blend: 2003 Kendall-Jackson Vintner’s Reserve “Meritage” ($12) and 2005 Robert Mondavi Private Selection “Vinetta” ($11). More interesting would be a Sangiovese-based wine like Gabbiano’s 2005 Chianti ($10) and 2004 Chianti Classico ($13) or the 2005 Col d’Orcia “Spezieri” ($13).
Actually, my favorite wines for grilled foods (especially chicken and sausages) and barbecue are zinfandel and syrah. Their jammy fruit, good structure and spice form a beautiful chorus with the smoky, juicy flavors of the grill. These will get you started:
– 2005 Dry Creek Heritage Zinfandel Sonoma County ($16)
– 2005 Rosenblum Zinfandel North Coast ($18)
– 2005 Covey Run “winemaker’s Collection” Syrah ($9)
– 2005 Kendall-Jackson Syrah “Vintner’s Reserve” ($12)
– 2005 Archetype Shiraz Barossa Valley ($15)
– 2004 Marr Syrah Tehama Hills ($19)
Finally, grilled seafood always seems to be less delicate than when cooked in the oven. White wines still work fine, Rosés even better. Best would be Pinot Noir like the 2005 B & G “Bistro Wine” ($9), 2005 Kali Hart Monterey County ($18) or 2005 Tolosa Central Coast ($18) for their earthy, low-tannin character. What are your favorite pairings and suggestions for summer fare? I would welcome your comments and thoughts!