In summer, stick to wines with low alcoholic content. Put red wine in the refrigerator 15 minutes before drinking and keep white wine refrigerated and take it out 15 minutes before serving, says Hanuman Singh Rawat
Summer is here and so is the season of fresh and light food .The combination of salads, seafood and grilled items matched with a perfect wine is what people really enjoy. There are crisp, lower-alcohol white wines which are antidotes to sweltering days and sultry nights and they complement such summer staples as salads and grilled fish. Yet summer is also a season for ribs and steaks on the grill which are served with robust red wines. Dry rosés are a happy medium between white and red wine and usually pair well with most dishes.
For grills, I suggest a more mellow Merlot or an Italian Nebbiolo for those who prefer their fruity hints. Cabernet, if that’s your standard palate preference, will also give the meat a hands-up. If there is chicken, pork chops or fish served and you are set on a red wine, then a Merlot or Pinot Noir would be a safe bet. For white wine lovers — Chardonnay will perk up chicken and grilled fish (shellfish included). Sauvignon Blanc is also a star for pairing with grilled veggies, chicken, fish and an array of appetisers
Salads are notorious for giving wines a run for their money, due in large part to the acidic vinegar-based dressings or the oil vinegar combinations used to heavily dress a salad. In general, Sauvignon Blanc and Rose wines are your safest bets for the majority of the most popular salads. Pinot Grigio can also come to the rescue of several salad offerings, especially a chef’s salad with egg, ham or bacon as the main protein components. If you have to tackle a caesar salad, consider a Chardonnay or perhaps a Prosecco. For a salad topped with a creamy ranch-style dressing, opt for a Chardonnay.
Temperature is another important thing to be kept in mind while serving wine in summers. Make sure the reds are not too warm and whites not too cold which loses the fruit.
For best results put the red wine in refrigerator 15 minutes before drinking and keep white wine refrigerated and take it out 15 minutes before serving to bring out the flavours. Stick to wines which have a lower alcoholic content (12-14 per cent) as they are typically lighter and made for easier drinking. Keep things light, fun and happy as that’s what summers are all about.
(The writer is assistant restaurant manager, San Gimignano, The Imperial)