Wines of Summer
T
from al fresco to fire
he mood of summer brings fresh ingredients from the earth and sea-gardens; summer also brings our enthusiasm to invite friends,
get outdoors and enjoy them together al fresco. Cherries and salmon, apricots and soft-shell crabs cooperate with new-sprout basil,
thyme and tarragon for flavor attention. These are before we include the roasting coals of the grill. Lifting this broad spectrum, look
for spicy white wines and lighter reds to quench the heat as easily as they hold up to bold vinaigrettes, smoky BBQ and molasses-y
sauces. Below are suggestions off the beaten track of familiarity — with some of the Western wineries that make them.
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ART CHOWDER MAGAZINE