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Six Wines For Summer Favorites

The best match for everything from cioppino to garlic fries.

 

 

Summer is here and that means grilling, wine chilling, and new, tasty pairings. Bob Paulinski, a Master of Wine and the Senior VP of wine for BevMo, helped us hunt down tasty, readily available, affordable wines to pair with your favorite summertime fare. Now all you need is a deck to sit on.

Grilled Fajitas and Sweet Onions: McEvoy Ranch Rosebud Rosé
This pairing came from my backyard, not Bob, but I’m sure he’d approve. McEvoy’s rosé is bright, light, and fruit-forward, with flavors of peaches, apple, lime, and spring flowers. This zesty and balanced summer wine cuts through the peppery spice of the grilled fajita veggies and enhances the sweetness of the onions.

Southern Fried Chicken: Devaux Brut Champagne 
Paulinski calls this a “highly addictive” combo, as the bright, fresh acidity in the champagne will stand up to the salty, crispy, and greasy elements of fried chicken.
 
Cioppino: Pine Ridge Chenin Blanc + Viognier
“The combination of seafood, tomatoes, herbs and hot broth is ideal for the bright, fresh, slightly tropical notes found in this wine,” Paulinski says. It will also help cool you down.
 
Crab Louie:  Jolivet Sancerre
Summering near the beach? This salad of crab meat, veggies, mayo, and red-chili dressing “calls for a wine with a zesty freshness and minerality to counter the richness of the food,” he says.
 
Garlic Fries: Sunday Funday
San Francisco’s favorite ballpark snack is twice as good with a chilled white wine. Try it with a “zesty, palate-lifting, fresh white made with no oak, like this mostly Chardonnay wine with a little hint of sauvignon blanc and viognier for added complexity.”
 
Salami: Rare Lots #4 Pinot Noir
Going on a picnic? The wine’s bright fruit, subtle oak, and vibrant acidity counters and compliments the savory element of the salami.

Burgers: Breca OV Garnacha 
There’s no more perfect meal on Fourth of July weekend than a big juicy burger. (Sorry, hot dogs). Pair it with an old vine Garnacha/Grenaches for an “incredible match,” Paulinski says. “The savory spice notes of the wine and its moderate tannin level cut through the fat of the beef.”

 

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