SUMMER WINES

 

Wine sales soar at this time of year, as temperatures rise, office parties get into full swing and barbecues with friends and family become a daily event. Instead of reaching for the usual Sauvignon Blanc, Alpha Domus wine expert, Paul Ham, says it’s time we got a little more adventurous with our wine choices.

“Sauvignon Blanc is a Kiwi summer staple and, while it does go well with lighter foods and warmer weather, there are lots of other options,” says Paul.

 

Viognier is fast becoming a summer favourite because it goes well with the Pacific Rim fare that’s popular at this time of year.

 

“Alpha Domus Viognier 2007 is a creamy, sweet wine with peach, poached pear and mandarin flavours and hints of lychee and ginger,” says Paul. “It’s perfect for drinking with fish, chicken and Thai-style salads.”

 

When you’re in holiday mode, the rules about what to drink and how to drink it are often relaxed, which Paul says makes perfect sense.

 

“If you’re conducting a wine tasting or wanting to appreciate the aroma and palate of your wine, then it needs to be served at the optimum temperature,” he says. “But if you’re drinking in the midday sun and want a thirst quencher, then by all means serve it really cold.”

 

Paul recommends serving bubbles as an ice-cold thirst quencher, at brunch or with nibbles, because it’s best served chilled, from an ice-bucket or straight from the fridge.

 

The tendency to over-indulge earlier in the day during the festive season can often leave you a little drowsy by 3pm. Paul says you can overcome this by opting for wines with a lower alcohol content.

 

“Chardonnay and Rose are popular lunchtime drinks, but their high alcohol content can give you a bit of a headache. Wines that are lower in alcohol because they retain some natural sugar, such as Rieslings, can be good alternatives.”

 

While white wines are more popular during the summer months, Paul says there are quite a few reds which work well with summer food.

 

“Syrah is a popular choice, because it’s soft and fruity and not as challenging as some reds. It’s great for informal barbecues.”

 

For gourmet barbecues with steak or game, Paul suggests a red with more tannins, such as Alpha Domus The Navigator 2004.

 

“It’s a more robust red, with leather and game characters, so it works well with stronger red meats.”

 

For seafood and chicken barbecues, Paul says it’s best to stick with whites. “Alpha Domus barrique fermented Chardonnay is great for enjoying on special occasions. It’s creaminess and toasty brioche character makes it the perfect match for white meats.

 

“Our favourite Ruth Pretty recipe for barbecued balsamic chicken with caramelised limes and salad greens works really well with Chardonnay and is available on our website.”

 

Whether you’re taking wine to the beach, the bach or to a BYO, Paul says care needs to be taken transporting it.

 

“Try to ensure your wine doesn’t get too hot and isn’t exposed to UV or it will lose some of its freshness and fruitiness,” he says. “If you want to keep your bottle cool use a chilly bin, an ice bucket, or improvise and stick it in the river if you’re camping.”

 

Paul has two top tips for enjoying wine over the summer.

 

“If you’re going to the bach or on a picnic, use real glasses, not plastic ones, it really does make a huge difference. And look for bottles with screw caps - there’s nothing worse than forgetting your cork screw.”