The Best Red Wines to Pair With a Hot Summer Day

All Things Wine

Aug 13

No matter how far you are into your wine journey—whether it be a few months or several decades—I’m sure you’ve heard all about the horrible faux pas around wine, and the various rules you must follow in order to look like you know what you’re doing. One of the MANY common wine myths is that whites can only be enjoyed during summer, and reds in winter. Another one often believed is that reds should not be refrigerated and consumed cold, but instead at room temperature. Well, my friends, prepare yourselves as I am going to blow your mind and shatter both of those myths right here and right now!

Believe it or not, light red wines actually exist… Not just those comparable to Napa Valley Cabernet Sauvignon with high alcohol and bold ripened flavors that pack a punch. These light wines I’m referring to aren’t the typical reds you might be used to. Slightly different winemaking techniques may be used to produce these styles, which I’ll address shortly. The beauty of these wines is that they’re versatile, can be enjoyed with or without food, and aren’t too heavy to drink during insanely hot summer months (like those we usually see here on California’s Central Coast).

There are a few differences between whites/ lighter reds and dark reds that I should mention here—specifically alcohol, tannins, and structure. This might be a little science-heavy, but hopefully you’ll understand a bit more of the background behind winemaking🤓

Alcohol: Typically with darker colored berries, there is more sugar produced due to the higher absorbance of sunlight in the vineyard. Since this causes more sugar to be produced in red grapes, the potential alcohol is often higher in finished red wine than finished white wine (by finished, I mean that it completed fermentation where yeast consume sugar and produce alcohol).
Tannin: These originate from compounds called polyphenols present within the seeds, stems, and skins of the grape berry. With white wines, the juice from the berry is pressed off and the two are separated right away; this prevents absorbance of color and harshness in white juice, and often results in a softer wine than reds. As for red wines, the berries are usually crushed and then put into a tank with the seeds, skins, and sometimes stems for fermentation. These will macerate (basically mixed together so they create a sort of soup) for anywhere from a few weeks to months depending on the style that the winemaker is trying to achieve. Tannins in wine also develop from barrel aging, as barrels impart more flavor and allow oxygen to age the wine. Of course, this depends on how much time the wine spends inside. In regards to lighter reds, they don’t see as much barrel time since this would cause the wood to overdominate the rather-delicate flavors.
Structure: Without the presence of astringent tannins, whites and lighter reds tend to be less full-bodied and incredibly easy to drink—causing them to disappear rather quickly. Most winemakers would declare the structure is the backbone to wine, and needs to be carefully dialed in when blends are being constructed.

Now for less science and more fun! Here are several styles of red wines that you should search for this summer, and try to find some new favorites to your cellar:

Bubbly Reds

Wine that Underwent Carbonic Maceration

What the heck is carbonic maceration, you might ask? It’s a winemaking technique that originated in France, and is used to create light and fruit reds without any harsh tannins. The crop is carefully hand-harvested as whole clusters of grapes are snipped off the vines, delivered to the winery, and then typically transferred into a stainless steel tank that is later sealed and filled with dry ice. Carbon dioxide plays a huge role in this process as it creates an anaerobic environment, permeating through the grape skins and initiating fermentation at an intracellular level. Therefore, each berry functions as an independent fermentation vessel without the help of yeast introduction, as with more traditional fermentation methods. This process occurs naturally, as it doesn’t require deliberate intervention. Over the course of a few weeks, gravity crushes the berries on the bottom of the tank and grape juice is released. Since natural yeast is heavily present in vineyards and in the winery, whatever yeast cells are present on these grape skins assist in completing fermentation. I have often found a hint of effervesce with most carbonic reds, which makes the experience even more fun!

Some incredible Central Coast wines that are great examples of carbonic maceration include 2019 Halter Ranch Carbonic Grenache, 2019 Tooth & Nail Carbonic Zinfandel, and 2019 Stolpman Vineyards Love You Bunches Carbonic Sangiovese. These wines were all recently released, and just in time for the last bit of summer 2020.

Pét-Nat

I recently discovered this style due to it quickly becoming popular with the rise of natural wines. It’s known as Pét-Nat for short, but formally known as Pétillant Naturel, and is made via Methode Ancestrale. Basically Champagne’s hip younger sibling, Pét-Nats are fermented with native yeast (which means that no commercial yeast is added to the juice) and bottled before primary fermentation is completed. There is still some sugar left in the wine that the yeast consumes in bottle, which produces slightly more alcohol and carbon dioxide. The pressure created by the remaining fermentation adds just the right amount of carbonation, which is why these wines are so fun! This style sometimes has less fizz than traditional Champagne, reminding me of a craft beer or cider. Regardless, it is a great option on a warm day—especially this winner: 2019 Carboniste Pét-Nat Rouge Brut. I’ll share more details on Pét-Nats in an upcoming blog post!

Lambrusco

Honestly, Lambrusco reminds me of drinking grape soda as a kid. It doesn’t always have the best reputation as a quality wine, but there are plenty of solid ones available. Lambrusco hails from the Emilia-Romagna region of Italy, and is one of the oldest Italian wine styles. Typically made as a frizzante wine (which translates to lightly sparkling), it is often low in alcohol. As for sugar, Lambrusco ranges in sweetness from dry (appearing as “secco” on the label) to semi-sweet (“semisecco”) to sweet (“dulce”). This effervescent wine tends to be very fruit-forward with aromatic notes of ripe berries, florals, and spice. Since Lambrusco tends to be low in tannin and lighter-bodied with a slight fizz, it’s another great summer red. Even better, it is VERY food-friendly and extra yummy when served slightly chilled.

Keep on the lookout for these types of Lambrusco, as they are the highest quality: Lambrusco di Sorbara, Lambrusco Maestri, Lambrusco Grasparossa, and Lambrusco Salamino. Another note to mention is that you can land a great one for around $20 or less. My recommendation is Venturini Baldini Montelocco Lambrusco, which would be a great wine to add some pizzazz to your summer pizza!

Sparkling Shiraz

To be honest, I would not be shocked if you’d never heard of Shiraz before. It’s actually what Australians call Syrah (I know, those silly Aussies)! A number of decades ago, a French winemaker who moved to Australia got creative and decided to create a sparkling Shiraz because… Well, why not?! If I’ve learned anything about the wine industry, it’s that innovation and creativity usually lead to the next big trends. I recently stumbled upon this gem when I completed a harvest in New Zealand earlier this year: 2016 Best’s Great Western Sparkling Shiraz. Beforehand, I hadn’t tried many sparkling reds as they’re not super common in the US. But now, oh man. I AM HERE FOR IT. I can never get enough red bubbly!

Still (But Still-Fun-Without-the-Bubbles) Reds

Grenache

Cool climate regions produce some incredible Grenache! I recently tasted at Malene Wines in San Luis Obispo, and discovered their 2018 Grenache Noir (the same grape varietal as Grenache, but sounds fancier) made from the amazing Zaca Mesa Vineyard in Santa Ynez. Even though the alcohol of this wine was higher than I expected at 15.1%, the body was very soft and plush—bursting with luscious notes of raspberry jam, baking spices, and graham cracker crust. It reminded me of a creamy cheesecake with raspberry sauce drizzled over the top… Absolute 🤤, right?! Due to vineyards like Zaca Mesa being close to the coastline, late afternoons and evening fog often blows from the ocean. This creates a dramatic diurnal temperature system where days are warm and nights are cool, imparting interesting characteristics that differ from warm climate areas. Though Grenache grown in this area is quite unique, similar regions include the Sonoma Coast and Monterey County.

Beaujolais

Fun fact: Trader Joe’s has some awesome wine finds! That is where I found this next stellar summer red that I’m recommending: 2019 Beaujolais Sélection Georges Duboeuff, which is 100% Gamay. Wines that are imported from other countries (France, in this case) can be hard to find, and sometimes you can only find them if they’re made in great quantities--which could potentially mean that the quality isn’t up to par. However, this wine does not fall in that category whatsoever! In fact, here is what James Suckling (one of the world’s most influential wine critics) said about this pick: "Tasted my first 2019 Beaujolais and it’s very reminiscent of 2018 but shows a little more tannin. Delicious." Suckling even awarded it 90 points, which is pretty impressive for a $10 bottle. Make sure to put this one on your Trader Joe’s grocery list for your next shopping trip!

Zinfandel

Paso Robles is famous for their Zins, and I totally get why! The warm weather is perfect for developing those fruity and jammy characteristics that many people absolutely adore in reds. Yet, when it comes to summer drinking, those big bold Zins might be too heavy for easy enjoyment. Instead of an aggressive and in-your-face Zin, my current favorite is 2017 Thacher Zinfandel. This wine is lighter than you'd expect from a Paso Zin, but the surprise is so worth it. The nose envelopes you with juicy raspberry and spice notes, and rolls over your tongue so soft and smoothly that it’ll make you throw your card over the counter and demand a few cases to be immediately loaded into your car… At least, that’s what flashed through my head before I foresaw my husband’s response when I got home with another car full of wine cases😂. Regardless, I was very pleased to change my mind about Zins not being summer-friendly wines once I tried this charmer.

Counoise

I recently discovered 2019 Paix Sur Terre Days Between Counoise at a local wine bar in Paso Robles called Paso Robles Wine Merchant (they have a great local collection of wines—definitely worth checking out!!) in the new Paso Market Walk. The owner was super accommodating as I stopped by to pick up a few Pét-Nats, and also mentioned that I was writing this post about summer-worthy reds. He poured this wine for me, and it quickly won me over. I haven’t had many 100% Counoise wines, as not much is planted here in the Paso Robles area. Yet, this wine is literally the epitome of what I want to sip during a warm evening enjoying a picnic with an ocean view, especially when lightly chilled. The lower alcohol (13.5%) and bright red fruits allow it to be very drinkable, as spicy cinnamon and cardamom notes compliment the high acid well. This one is sure to disappear fast!

As we transition into fall (how is it that time of the year ALREADY😱), these are great options to continue sipping until the weather cools down. Here in Central California, that may not be until late October or early November. In the meantime, you can catch me frequently enjoying the wines I’ve linked above when I’m not working crazy hours at the winery to make my winemaking dreams come true. As always, I’d love to hear from you—especially regarding any reds you’ve been enjoying this summer. Cheers, my friends🍾

P.S. Don’t forget to chill your summer reds before popping open. The best temperature range would be between 50 to 55 degrees Fahrenheit. Now go and get sipping!