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Aug 12, 2014
09:00 AMLocal Flavor
5 Wines to Pair with Summer Foods
PHOTO BY OTEHLIA CASSIDY
Square Wine Co. owner and sommelier Andrea Hillsey lays outs her recommendations.
The start of school is just around the corner, but don’t fear, summer isn’t over yet! Whether you are camping, heading to a B&B on the beach or just lazing in your back yard with friends, enjoying a great meal and a delicious bottle of wine is probably on your agenda—or it should be! Andrea Hillsey, owner and sommelier at Square Wine Co. on Madison’s Capitol Square takes the guesswork out pairing the perfect summer wines with your go-to summer meals. Get ’em while it’s hot!
Wine: 2012 Selbach Riesling, Bernkasteler Kurfurstlay, Mosel $13
In Wisconsin, enjoying beer with brats is almost a religion, but the bright, fresh acidity of German rieslings makes for a natural pairing. This fruity white wine complements the succulent sausage perfectly--and elevates your meal to date night status.
Wine: 2013 Ch. de Roquefort, “Corail” Rosé, Côtes de Provence $19
Rosés are versatile wines that are gaining popularity in the States. Rosés boast the body of a red wine and the acidity of the white wine which harmonizes with the richness of fresh-picked summer veggies. Ratatouille, a classic stew from Provençal that features Mediterranean vegetables, marries well with this rosé, which heralds from the same region in France.
Wine: 2013 Berger, Gruner Veltliner, Kremstal, 1L bottle $16
Pairing: Fresh Vegetables and Greens
The melon, grapefruit and green vegetable aroma of the Austrian Gruner Veltliner makes it a natural companion to any green vegetable dish, such as braised brussels sprouts, arugula salad or a grilled vegetable sandwich. Add smoked fish, which this wine also complements nicely, and call it dinner. Pretty “Gru-Ve.”
Wine: 2012 Tintero, “Gramella”, Moscato D’Asti $15
Pairing: Grilled Stone Fruit and Ice Cream
Meat and veggies aren’t the only foods to cook up this summer. Stone fruits such as fresh peaches and apricots are delicious right off the grill into a dish with your favorite vanilla ice cream. The gentle effervescence and delicate sweetness of Moscato D’Asti lend a light hand to this dessert. And the low alcohol content means you don’t have to wait until dinner, or even lunch, to enjoy your dessert and beverage!
Wine: 2012 Sinskey Vineyards, “POV”, Napa Valley (Bordeaux Blend) $40
Pairing: Burgers or Steak
Mmmm, meat. This Cabernet blend is well-balanced and full-bodied, making it the perfect partner for red meat. The proteins in red meat helps “smooth” the tannins in red wine, rendering it even more palatable. The fact it is grown organically and biodynamically is just one more reason to stock up.
Bonus Tip: Chilling and Serving Wine During Summer
Andrea recommends serving whites at about 45–55 degrees and reds at 55–60. A good way to ensure the wine is served at the right temperature on a hot summer day is to pull your white wine out of the fridge about ten minutes before serving, and conversely, stick your reds into the fridge about ten minutes before serving.