As we close out the summer season with the traditional Labor Day weekend, palates turn to barbecued dishes, seafood and dips.  I’m not yet certain where we’ll fit into this scenario but it’s safe to assume that some of my time will be spent over the hot grill.  With some extra time off, many of us will be afforded the opportunity to celebrate from afternoon to evening over the long holiday weekend.  That, in turn, opens the door to enjoying food and wine from afternoon right into the evening.

If you launch your festivities during the hot afternoon, lighter fare and lighter wines are a great place to start.  For me, I love the idea of some cold, peeled large shrimp.  We mix up a spicy cocktail sauce with horseradish, cilantro and just a touch of fresh lemon juice. Some freshly cut vegetables to pair with humus is a great accompaniment.  And of course, how could you not display a large bowl of festive and colorful chips with salsa and guacamole?  We picked up some smoked Hatch New Mexico chilies last week and I’m sure to be dicing them up in the salsa…….hmmm.

If I’m going with alcohol during the heat of the day, I’m certain to make the wine light and not overly alcoholic.  Despite my best attempts to stay at par with dehydration this time of year, too much alcohol this time of day always overwhelms me.  Fortunately, there are lots of choices.  A Sparkling wine such as the Schramsberg Mirabelle, Brut Rose, Blanc de Blanc or Blanc de Noir are simply beautiful.  If you desire some light red fruit such as strawberry or cherry, the Rose and Mirabelle are for you.  The Blanc de Noir will toss up some creamy raspberry and crème brule scents while the Blanc de Blanc displays vanilla, brioche and custard nuances.  A Champagne or Prosecco would work equally as well.  Away from the bubbly are great summer choices such as Sauvignon Blanc, Albarino, Pinot Bianco (Blanc) or Grigio (Gris), off dry or dry Riesling, Chablis and one of the more under appreciated wines, Rose.
 
For Sauvignon Blanc lovers, there are endless choices from diverse regions.  If your palate savors a richer style, then try one from California.  Some names that might work for you are Benziger, Beaulieu, Chateau St. Jean, Chalk Hill, Cliff Lede, Dry Creek, Duckhorn, Heitz, Merry Edwards (probably the cream of the crop), Sbragia Family, and St. Supery.  If a more steely and acidic driven wine is your style with nuances of gooseberry and cut grass, the New Zealand Kim Crawford, Matua and Noblio are good choices.  South Africa and Australia offer some nice choices as well. 

Albarino from the Rias Baixas region of northeast Spain are wonderfully clean, zippy and refreshing.  We love to pair it with cold peeled shrimp and that horseradish cocktail sauce.  Burgans is a producer often carried in town and is very affordable.

Pinot Gris from the Willamette Valley or the Alsatian region of France is another outstanding choice and pairs well with mild cheeses and cold shrimp.  The domestic version tends to be light and bright, often offering lively grapefruit and pear scents and some even displaying a hint of a creaminess.  Some worthy choices here are wines from Adelsheim, Ponzi, and Chahalem.  The Alsatian style tends to be more full bodied, floral and spicy.  Look for Weinbach and Zind-Humbrecht as top producers.
 
I really enjoy the Cantina Terlano Pinot Grigio from the northeast region of Italy with displays of creamy peaches yet retaining lively acidity.  You won’t find this one in Tucson but be resourceful…..it’s worth it.
 
Pinot Blanc from Oregon are wonderful wines, often displaying grapefruit, melon, pear and some spice.  They are great pairings for mild cheeses and appetizer dishes with shrimp.  Look for Adelsheim, Chahalem, and Erath amongst others.  Pinot Bianco is a favorite of mine.  I prefer the style, once again, from Cantina Terlano with a creamy melon and citrus scent, bright acidity and very well balanced finish.

Off dry or dry Riesling is just wonderful summer wine, the off dry version retaining obvious elements of sweetness while the stone dry style (Pikes Clare Valley Australia) with its zesty and lively nuances makes a great match with shrimp cocktail.  Chablis is perhaps my favorite with shellfish with its racy and steely character of citrus fruits and dried stone.

This discussion wouldn’t be complete without Rose.  Since nearly any red grape from any region offers the potential for a Rose, your choices are diverse.  As these are wines to drink on the spot, go for an ’09 vintage.  The color and flavor profile ranges from the very salmon light pink to a deeper cherry and strawberry version, all a function of how much time the juices spend on the skins.  If you’re searching for a true classic, think about a Tavel from the south of France.  They are the Roses against which all are measured.  Domaine Mordoree is a great choice and is available in town.  For more on Roses, check out these two articles http://www.wineinquirer.com/2009/06/roses-for-the-summer/ and http://www.wineinquirer.com/2009/06/everythings-coming-up-roses/.

As you move on to the heartier core of your holiday weekend dishes, the universe of reds is open to you.  If I’m going with bbq meats, a Zinfandel (such as Seghesio) is perfect.  If it’s deeply grilled meats, a Malbec is just wonderful.  Think about the line from Catena or Achaval Ferrer, two of the top Mendoza producers.  Other worthy candidates are Kaiken, Alamos (by Catena), Alta vista, Altos Las Hormigas, Bodega Colome, Vina Dona Paula, and Luca (Nicolas Catena’s daughter’s line).  Fortunately, many of these can be located in Tucson.

Don’t ignore the traditional California Cabs and Merlot.  This is a great opportunity to open a few to pair with spiced up steaks.  As well, the door is open to a Cotes du Rhone and a lighter style Bordeaux or red Burgundy.  If you want a big, meaty style, then go for an Aussie Shiraz or a Northern Rhone (Syrah).  Washington state also produces some wonderfully deep Syrah, as well.  Big grilled dishes of lamb, pork and beef are great matches for Spanish Riojas or Ribera del Duero’s.  While many wine enthusiasts think about Pinot Noir with salmon, it works beautifully with a grilled steak, the wine displaying its light cherry and spiced scents.

Finally, if your holiday menu includes chicken or seafood as main dishes, entertain a  Pinot Gris and Pinot Blanc.  They both pair well with roasted chicken, white fish such as halibut, swordfish and seabass, shellfish such as scallops and mildly spicy foods.  Your favorite Chardonnay, German Riesling and even a well rounded California Sauvignon Blanc, would be great matches, as well.

Enjoy your holiday weekend and try some new wines and old favs.  Salud….

Tags: Albarino, California Cab, Chablis, Champagne, Chardonnay, Chateauneuf-du-Pape, Malbec, Merlot, Pinot Bianco, Pinot Blanc, Pinot Grigio, Pinot Gris, Prosecco, Ribera del Duero, Riesling, Rioja, Sauvignon Blanc, Schramsberg, Sparkling wine, Syrah, Zinfandel