Summer Reds

Hey everyone,

Now that summer has arrived in Scotland, and the sun seems a bit more willing to show itself, it's time to start thinking about summer-time drinking. You know it's summer when your wine purchases are becoming more and more white-heavy. You'll be craving the crisp whites chilled in the fridge as you sit in the sunshine on the lawn or on the beach. No doubt you'll be looking to pick up some Marlborough Sauvignon or Chablis, but what about those who prefer a glass of red? Or are getting a bit bored of the daily whites? Perhaps it's worth considering which reds are suitable for drinking on a warm summer evening.

Basically, you'll want the lighter reds without the big full tannic structure of a Cabernet Sauvignon, or Shiraz. Reds with a purity of fruit and a pleasant acidity can even be chilled for drinking on a warm day though some of the more complex wines may see their characteristics muted somewhat. That said, some Beaujolais-Villages, light Pinots from Australia, and some other fruitier wines from warm regions can show nicely when lightly chilled.

It's nothing new to be chilling red wines. Some regions produce wines meant almost exclusively to be drunk on the cold side. Cabernet Franc from Chinon in the Loire Valley is light, aromatic and fruity and perfect to chill down a touch and drink over the course of a sunny afternoon. Everyone who remembers the nineties and the annual Beaujolais Nouveau parties will remember the cool, nearly weightless wines quaffed by the gallon. Of course I only remember this as my parents went to the odd release party with their friends.

However, I'm today trying a few light reds which I put in the fridge and chilled a bit. I'm tasting a 2009 Beaujolais-Villages from Louis Jadot, a varietal Frappato from Baccaria and a familiar Pinot Noir from Pirie in Tasmania. All of them were at the very least refreshing; one of them was a bit of a new experience to be sure.

I was interested by the Frappato, being one of those relatively unknown Sicilian grape varieties and one of the grapes I've never tried on it's own. Cold though it was, it's nose was full of bright fruit, but also a burnt element reminiscent of sulfur. While that was initially a bit off putting, I know that Sicily is essentially a volcanic island, and this burnt aroma is in fact the unique minerality of the soil. The junky I am for wines reflecting their region, I actually came around to this glass after a bit of thought. The burnt, ashy character was definitely interesting, and chilled, this wine offered a lot to be enjoyed. Then again, I feel that this isn't the best that this grape can be and perhaps that burnt element was a bit over powerful.

The Beaujolais and the Pinot offered no real surprises, and nothing which was hoped for was left out. They were both light, soft and had pure fruity noses. It is possible, in the case of the Pinot that the chilled temperature hid some of the more undesirable 'cheap Pinot' characteristics. Either way they were both pleasant enough.

Overall, I like the idea of chilled reds for summer drinking alongside the chilled whites. I'd like to look into trying some wines from Chinon and see how they compare with the wines I tried today.

I hope you all enjoy some interesting bottles as we move into summer...

Much love,

G