Skip to main content
  1. Home
  2. Food & Drink

The Guzzable Wines You Need to Quench Your Thirst this Spring

Tyler Zielinski
By

If there is one thing a wine must do during the warmer days of the year, it is to quench thirst. Enthusiasts refer to these wines as vins de soif — wines that are easy-drinking, or that are drinking well. They make your mouth water — because of their high-acidity — and you go from your first sip, to guzzling the rest of the glass down without a second thought, or restraint.

These wines pair exceptionally well with food, but can also be enjoyed on their own; and they don’t discriminate. They come in the form of red, rosé, white, and skin contact wines, so they can be enjoyed no matter what your preferred style of wine is. We rounded up a few bottles worth seeking that will keep you effortlessly satiated, cooled, and buzzed this spring.

Related Videos

Related Guides:

2019 Endless Crush Rosé of Pinot Noir, OGV Estate

2019 Endless Crush Rosé of Pinot Noir

The 2019 vintage of the Endless Crush Rosé, produced by the Inman Family, is made entirely from their “Sonoma County Sustainable” certified Olivet Grange estate fruit. Inspired by rosés from the famed French wine region, Provence, the wine is intentionally produced — as opposed to being a byproduct of making red wine — which adds complexity and a distinct flavor profile.

The wine is structured and ripe with acidity, but lower in alcohol, clocking in at 12% ABV, which makes it easy to drink. The pale pink hue will entice you to take your first sip, but the flavors of fresh Summer fruits are what will get you guzzling it down: ripe strawberries, watermelon, lemon pith, a hint of rose petal, and a delicate brininess that is common with wines from California’s Russian River Valley appellation. For the price of $38, it’s a steal.

Eidos de Padriñán Albariño 2016

Eidos de Padriñán Albariño 2016

This 2016 vintage, Spanish white wine is one of the better value bottlings of Albariño on the market, and is currently sipping extraordinarily well. When properly chilled, the acidity is so fresh that the 13.5% ABV barely registers (until you’ve had a few glasses, of course).

It has a velvety texture and boasts flavors of citrus pulp, pith, melon, floral characteristics, as well as some tree fruits such as apple, pear, and apricot. It’s clean, with a bit of minerality and brininess because of its coastal influence, and is the perfect quaffable white wine for a day at the beach.

Gaspard Pinot Noir

Gaspard Pinot Noir

If approachable red wines are your thing, then this delicious natural Pinot Noir from France’s Loire Valley is worth seeking out. The grapes are grown without synthetic pesticides, fertilizers, or herbicides in the vineyard; indigenous yeasts are used during fermentation; and the wine is unoaked to create a unique flavor, yet the wine is still identifiable as a Pinot Noir.

Besides, a little chill on this red wine will make it the ultimate thirst-quencher during hot weather. It has a zippy acidity; notes of under-ripe blackberries, plums, cherry, cassis, and earth; and is the perfect introduction to natural wines if you have always been a skeptic.

Terpin Quinto Quarto 2018

Terpin Quinto Quarto 2018

Orange (aka skin contact) wine is quite the fad amongst Millennial wine drinkers, but they really are for everyone. This specific bottling is made by Franco Terpin, a well-known natural wine producer who has vineyards on both sides of the Italian-Slovenian border, and is made entirely from the indigenous white grape, Ribolla Gialla.

The wine is complex, with a perfect balance of complexity, bright acidity, bitterness, and funk from the wild yeast fermentation and low-intervention winemaking methods. It’s is incredibly refreshing, and the unique flavor profile will have you curious to take sip after sip, pondering what the hell you’re actually tasting. It’s a must if you can get your hands on a bottle, and is reasonably priced at around $30.

Txakoli Ametzoi Rose

Txakoli is a style of low-alcohol, high-acid dry wines from the Basque region in Spain. The three sub-regions in Basque are all influenced by the Bay of Biscay, which imposes notes of sea spray and sea salt onto many of the typically white wines of the region. The Ameztoi family vineyards are perched on a cliff, above the salty waves of the sea, making the coastal influence even more prominent. The brand’s rosé is made with the indigenous grape, Hondarrabi Beltza, and is incredibly quaffable. It boasts notes of salt, citrus juice, citrus peel, and rose petal, and is balanced with sweeter red fruit flavors as well. It is the perfect introduction to this unique category of wines, and it’s worth buying a case of if you can get your hands on it.

Editors' Recommendations

Topics
How to make your own cold brew coffee at home (no, it isn’t just iced coffee)
Cold brew coffee: Making this popular drink is easier than you think it is
international coffee drinks that arent dalgona cold brew ice

I grew up in a house where iced coffee was made by pouring the hours-old coffee pot leftovers over a glass of ice. Maybe a little milk was added, or, if you were feeling extra fancy, a splash of flavored creamer. Embarrassingly far into adulthood (before Keurig came along and cramped my style), that's how I made my "cold brew." For years, this was how I drank my warm-weather coffee. But oh, did I have it wrong.
In case you're unaware, cold brew, real cold brew, is made using an entirely different method than hot coffee. While hot coffee is generally made by running hot water through finely-ground coffee beans, cold brew is made more like our grandmothers made sun tea - set to steep for a while, becoming flavorful and delicious on its own with nothing added but love, water, and time.
The result is a much smoother, silkier, bolder and more flavorful cup of morning magic. When coffee is steeped this way, much of the bitterness smooths to be much gentler on the palette, allowing you to really taste the flavor of the beans in a whole new way. So how do you make cold brew at home?
There are plenty of gizmos out there, like cold brew coffee makers, jugs, and infusers, but there's no need for these. Like many needless kitchen tools, these accessories end up being shoved into the back of the pantry, never to be seen again. Our favorite method of making cold brew coffee involves nothing more than a good old-fashioned French press.

How to make cold brew coffee

Read more
This Toronto cocktail recipe is the perfect whiskey drink
Escape to Canada with the lovely Toronto cocktail
drinkers guide to aspen aspenkitchen obiwanoldfashioned3

When you think about signature cocktails, names like Tom Collins, Brandy Alexander, and Old Fashioned come to mind. Yet, for whiskey lovers especially, there's an unsung hero that's deserving of a big-time comeback. It's named Toronto, and it's a cocktail well-suited for the chilly days of midwinter.

The drink dates back to 1922 and is a riff on the beloved Old Fashioned. It's a great whiskey cocktail, for certain, but also one that can be experimented with, as the best versions tend to involve a mix of a couple of different whiskies. The key ingredient, however, is Fernet, the intense and medicinal amaro from Italy.

Read more
Wait, they made a pink pineapple?
Want something a little different? Look no further than the pink pineapple, an actual thing
A halved pinkglow pineapple.

The best Valentine's Day gift available might just be a pink pineapple. That's right, the tropical fruit long associated with candy-sweet yellow flesh now comes in pink. You can thank the folks at Del Monte for the fruit, which alleges to be juicier and sweeter than traditional pineapple.

Dubbed the jewel of the jungle, this relatively rare breed of pineapple hails from the jungles of Costa Rica. It's a stunning specimen, reminiscent of grapefruit in terms of color and great for snacking or mixing into a drink (after all, in the canon of good tiki drinks, pineapple is king).

Read more