Every year around this time, I embark upon my ritual wine cellar spring cleaning.  It gives me an opportunity to review the inventory, pair down the winter weather wines that “need” to be consumed or are past due and free up some slots for the incoming summer wines.  Every so often, I discover a long ago hidden gem in the back of the cellar that got by me.  More often than not, it’s a single wine that I picked up on a spur of the moment, stored away and forgot about.  I actually discovered a few of these last week and will be finishing them off over the next month (or feeding my sink in the worst cases).

With the weather having turned exceptionally mild recently, my mind is already turning to thoughts of summer cuisine and wine.  My choice for summer dinners usually is pretty causal, revolving around barbecues, salads and seafood.  In the wine department, I tend toward refreshing and crisp white wines.  Summer in the desert southwest is an ideal time to both reacquaint with traditional whites as well as “make new friends.”  As the temperature approaches the century mark, I find myself eager for a refreshing and less alcoholic crisp white.  That being the case, I thought that I would share with you the list of potential whites that will stock our cellar this summer and their popularity ranking in our cellar, one being the most popular and five being the least.

Over the last several years, I have fallen in love with the steely dry, fruity and minerally Australian Rieslings from the Clare Valley.  They usually sport a refreshing array of tangerine, apple and orange scents along some floral notes.  These wines, when chilled, are a perfect match with a salad or light seafood dish.  They get a number one ranking in my cellar.

It’s almost impossible to speak of summer food without bringing Sauvignon Blanc into the mix.  If it’s a white with crisp acidity, notes of grapefruit, lime, and guava and hints of wet stone and grass that you are searching for, look no further than the New Zealand varietal.  If a rounder versions strikes your fancy, think about its California cousin.  The New Zealand version also receives a number one ranking.

Next on my list is the very popular Albarino from the northwest Rias Baixas region of Spain.  These wines with their peachy and tangerine notes and great acidity work beautifully with light seafood dishes, especially shellfish.  I paired this wine with a paella recently….what a hit!  These rank a number two.

While most of us tend to identify Champagne with celebratory occasions, the bubbly reaches perfection pairing with shellfish such as lobster or oysters or with milder fish such as scallops and sea bass.  Lighter summer vegetables work well also.  Champagne is also a wonderful match with spicy or fried foods, sushi, caviar, and even popcorn!  For me, this ranks a four….perhaps a bottle or two over the summer.

While it’s common to think of reds when we mention Italy, the northeast part of the country produces some fabulous whites, among them, the Pinot Bianco.  I just picked up some from the Alto Adige region and look forward to enjoying the lemony, green apple crispness and minerality of the wine.  As you might imagine, it pairs well with vegetables, light seafood or shellfish dishes for a refreshing summer delight.  An alternative would be a Pinot Gris from Oregon or a traditional Pinot Grigio from Italy.  Soave is another wine I always seem to have around.  These Italian wines vary from light to medium bodied and work well with lighter seafood, pasta (with seafood is great) and salads (try a chicken salad).  I rank both of these as a number two.

While Roses (or Rosados in Spain) are not always a first thought when it comes to summer wines, they are a wonderfully refreshing drink whether stand alone or with a summer salad.  Usually, they are made from red grapes whose juice have with minimal contact with the skins or simply blending a red and a white; sounds a little like chemistry 101 doesn’t it?  The end result is a wine that seems to look and taste as if it has one foot in the red world and another in the white with fresh strawberry and cherry flavors.  These wines can be bone dry or possess just a slight tinge of sweetness.  You almost forget that you’re drinking an alcoholic beverage.  The wine is exceptionally versatile in that it can pair with just about any dish except perhaps one that presents with a very creamy or rich sauce.  It refreshes the palate with spicy dishes and pairs ideally with a summer salad topped with a fruity vinaigrette.  You owe it to yourself to give this a try if you already haven’t.  This ranks as number 3.

Of late, Sparkling wines have piqued my interest.  With their bubbly personality and a clean and refreshing taste, they are a great match when the desert heats up.  Try a Sparkling Rose for a treat.  The food pairings are similar to those of Champagne…………ranking: number 3

While access is limited in Tucson, Austrian Gruner (meaning “green”) Veltliners are a wonderfully versatile white; very food friendly making it fun to pair with a variety of foods.  Some describe the wine as a toned down Sauvignon Blanc, still retaining a crisp acidity with restrained citrus, spice and vegetal tones.  Veltliners are a wonderful match with vegetable dishes, salads with vinaigrette dressing and of course shellfish.  Ranking: number 5

If you’re looking for a fun wine to sip on the hottest of days, think about an Australian Muscat; sporting a delightful spiciness with fragrant aromas of orange peel and peach.  While it is often paired as a dessert wine with dark chocolate, fruits, cheeses and caramel based desserts, the wine is so low in alcohol that it can easily stand alone.  Rank: number 3

If you would like to test a medium bodied white with alluring flavors of ginger, fig, persimmon, and brioche and somewhat off dry, try a Loire Valley Chenin Blanc.  The wine works magic with spicy foods such as Chinese and Mexican food, sushi, fish sautéed with lemon, seafood, and vegetables.  I love this wine as a Chardonnay alternative.  Rank: number 3.  Equally delightful as a medium-full bodied white and one that often flies under the radar screen are the White Rhones.  They sport lush tropical flavors and work well with pork, chicken and seafood.  Rank: number 3.

Finally, no summer cellar discussion would be complete without mentioning Chardonnay from Burgundy or California.  Personally, I am not a huge fan of the heavy, creamy oaked California version of the wines.  I find that the toasty, oaky, vanilla scents often overwhelm the true expression of the grape. Given my choice, I would lean toward a Chablis from Burgundy or perhaps a naked (unoaked) California Chardonnay and match it with delicate seafood, shellfish or spicy dishes.  Rank: number 5.  (It’s a little difficult to find a budget conscious everyday Chablis although there are naked California Chardonnays readily available).

So there are my summertime white wine choices.  Remember though, these are wines that work for me and my palate.  How about you?  What are your choices for the summertime whites?  Let us know what is in your cellar this summer.

Tags: Albarino, Chablis, Champagne, Chardonnay, Chenin Blanc, Gruner Veltliner, Muscat, Pinot Bianco, Pinot Grigio, Pinot Gris, Riesling, Roses, Sauvignon Blanc, Soave, Sparkling wine, White Rhone, white wine