No offense to the other seasons out there, but there is no better time to eat fresh produce and seasonal ingredients than the summertime. We’re talking cookouts with the beats blasting and the wine flowing.
Just looking at a plate filled with summer staples makes the mouth water—the vibrant red of tomatoes, the deep purple of eggplant, the sunny yellow of corn on the cob, the vivid green of just about everything else. Summer ingredients are so good that they often don’t require much preparation at all; simply grill or sear or slice and serve raw with a dash of seasoning. In summer, simplicity is best.
But there are a few classic recipes that
summer just wouldn’t be the same without. Here are five of the summer’s best
recipes—and of course, the perfect wines to pair with them.
At the beach, for a backyard barbecue, or at
I have taken to avoiding use of the term “natural wine.” This has nothing to do with wines largely considered to be natural wines, some of which have beguiled me (though most too often are a disappointing combination of everything I don’t want in a wine married with a distinct lack of what I do want in a wine), and everything to do with the fact that I have to type things like “largely considered to be natural wines” every time that I bring up the topic.
This is because, despite now having garnered more mainstream publicity and hipster cachet than at any previous point in recent memory, natural wine producers, purveyors, and proponents have yet to define what in the f*ck a “natural wine” actually is.
Somehow, despite having a marketing designation that implies tanker-loads of douchebaggy superiority, natural wine has managed to get a foothold into the …
Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.
The name is pronounced “soh-zee,” and in French it means “lookalike” or “doppelganger.” I assume this play on words refers to husband and wife Scott MacFiggen and Regina Bustamante, who founded the winery based on a shared vision of European elegance and balance from selected vineyards in Sonoma County. Native yeasts are employed; use of oak is carefully calibrated; acidity is high to give the wines liveliness, palate-appeal and drinkability. If the three wines reviewed here are an indication, the thoughtfulness behind the Sosie wines results in great depth, dimension and sheer beauty. Production, sadly, is tiny.
The Sosie Wines Vivio Vineyard Roussanne 2015, Bennett Valley, fermented with native yeast and spent 12 months in neutral oak. It displays a light straw-gold hue and subtle aromas of bee’s-wax and acacia, pear and meadow flowers; a few moments in the glass bring out …
“Red cherry, red plum, blackcurrant, herbal and black pepper nose with crunchy fruit flavours, a nice restraint and fresh tannins.” – Decanter
91 pts- Jeb Dunnuck
“The 2016 Côtes du Rhône Villages Séguret Tradition is a step up over the 2015 and offers more depth and richness. Rocking levels of black cherries, blackberries, mulberries, garrigue, pepper, and olive tapenade all give way to a medium to full-bodied 2016 that has a fleshy, flamboyant texture, sweet tannins, and obvious minerality on the finish. It’s a beautiful southern Rhône to drink over the coming 7-8 years. Drink 2018-2026.”- Jeb Dunnuck 12/18
(89-91) pts – Wine Advocate
“Wine Advocate (89-91): “The 2016 Cotes du Rhone Villages Seguret Tradition is much more flattering young than the 2015, offering hints of stone fruit and licorice to go along with black cherry flavors. …