Sommelier's guide
Summer rewards wines with lift and energy, but it does not mean putting your best reds away. The trick is matching weight to weight: lighter dishes want fresh, bright wines, while anything that meets a hot grill can stand up to structure and tannin. Here is how our tasting panel is pouring this season.
Start with traditional-method sparkling wine. Its high acidity and fine bubbles cut through salty, fried and creamy bites: think oysters, tempura, gougères or a simple bowl of potato chips. Serve it well chilled at 6 to 8°C.
The 2017 Amici Cabernet Franc from Napa Valley brings red cherry, graphite and that signature leafy lift. Give it a light chill (around 15°C) and pair it with grilled lamb chops with salsa verde, roasted peppers or a herb-crusted pork tenderloin. The wine's green notes echo the herbs; its fruit flatters the char.
When the steaks come off the fire, reach for structure. The 2015 Hertelendy Cabernet Sauvignon and the 2015 Daou Seventeen Forty Reserve both offer ripe blackcurrant, cedar and firm, polished tannins that soften beautifully against a well-marbled ribeye or a dry-aged strip. Decant for 45 minutes and serve at 16 to 18°C, a little cooler than room temperature on a warm night.
The 2013 Serego Alighieri Vaio Armaron Amarone is made from grapes dried for months before pressing, giving dried cherry, fig, cocoa and spice. It is a natural partner for Parmigiano-Reggiano aged 24 months or more, aged Monte Veronese, or a slow-braised short rib served at the end of a long dinner.
Finish with a small pour of 2003 Warre's Vintage Port. Twenty years on, it shows blackberry, violet and dark chocolate with a silky, mature edge. Serve it with Stilton, dark chocolate tart or simply on its own as the sun goes down. Stand the bottle upright the day before and decant off the sediment.
