Filed in archive California Wines by tammy on May 3, 2007

I'm not sure if we will managed to pull out the grill again before it hits the 90s down here in Florida, but I know a lot of folks are thinking about doing just that, at least those who don't live where it is starting to get so darn hot! With hot weather means cool wines, or at least wines that are not so intense as, say your average Pinot Noir.

I found this list of lighter wines from Inside the Bay Area. It looks like a good selection to think about and most are very reasonably priced:

$ 2005 Joel Gott Zinfandel, California, $15

This reliable zinfandel has the openly fruity and zesty personality that make the grape such a hit with pasta in red sauce. I would opt for something less fruity with simply grilled pieces of lamb or beef.

$ 2004 Clos La Chance Syrah, Black-Chinned, Central Coast, $18

The spicy, slightly gamey, nicely fruited character of this wine is well-suited to the red meats that do not go so well with zinfandel.

2005 Wattle Creek Sauvignon Blanc, Mendocino, $17

This relatively new label is one to remember. Its sauvignon blanc is full of fresh kiwi fruit and grassy note and it is braced by firm acids without being overly hard or tart. It would work with fresh-shucked oysters or one of the milder white fishes.

$ 2005 Columbia Crest Riesling, Two Vines, Columbia Valley, $8

For years, riesling has been out of favor. But in the changing fashions of the times, the grape has benefited both from increased interest in light whites (see pinot grigio also) as well as several good vintages in its native Germany and the rather high prices that those imported wines carry.

In this country, riesling is still very inexpensive for the beauty it can deliver but that beauty is in its lightness, slight sweetness and overall ease of drinking. I often choose riesling for Asian foods because its acidity and lightly sweet edge help it stand up with the rich flavors of Chinese, Vietnamese and Thai dishes. This incredibly priceworthy bottling smells of jasmine and lightly of honey and will be a real favorite this summer on our patio.

$ 2003 Villa Mt. Eden Cabernet Sauvignon, Grand Reserve, Napa Valley, $15

I cannot remember the last time I ran into a Napa Valley cabernet of such high quality at such an affordable price. Its compact black cherry fruit and underlying richness come stiffened by a streak of youthful tannin, and it is that very solidity that makes young cabernets into near perfect foils to grilled red meats.

$ 2005 Rodney Strong Chardonnay, Sonoma County, $15

This wine features a inviting blend of apples and creamy oak in its trim, lively personality. While lovers of deep, rich, fleshy Chardonnays will want for more, this one will be a great partner to simply grilled chicken or fish.

2004 Shafer Merlot, Napa Valley, $45

I chose this rather more expensive wine for a reason. Not only is it very good, but it has the richness and depth to stand up to one of my all-time favorite summer foods, the long-cooked barbecued brisket whose style comes from the Texas hill country. Our version of this near-perfect dish cooks 24 hours over low heat and turns out to be the most tender, rich, savory dish imaginable. We looked at several recipes online before coming up with an amalgam of the most interesting recipes.

2005 Evesham Wood Pinot Noir, Willamette Valley, $17

The brightness and very clean lines of this middleweight wine speak very much to what Oregon pinot does best. If the wine falls just a bit short in muscle and mass in comparison to its California cousins, it turns out to be a perfect mate to the meaty fishes like salmon, swordfish or tuna hot off the grill. Who says red wine won't go with fish?