Keeping up with wine trends is a full time job. It may be summer, but there’s no vacation for this drinks category. One minute it’s chillable red wines, the next minute it’s indigenous grape varieties from Armenia. You need a scorekeeper just to keep up.
Right now, given the time of year, it’s all about keeping wines at the right temperature and having the tools in your belt for hosting properly. Fortunately, those very things are almost always trending in the wine world. It’s just a matter of tweaking them accordingly to be acting just as the wine pros do, and therefor elevating your at-home wine experiences.
We reached out to Megan Brodie, the global wine expert for Archer Roose Wines. The company specializes in a broad portfolio of canned wines, ranging from sparkling and Sauvignon Blanc to Malbec. Brodie was kind enough to breakdown some popular seasonal wine trends to be aware of.
Hacks for chilling wine
Sure, you can dunk the thing in a bucket of ice or even use the special swirly pool thing at the high-end supermarket. But there are better ways. Brodie suggests wrapping your wine—bottle or can—in a rag or towel prior throwing it in the fridge or freezer, which “creates an evaporative cooling effect,” she says. “As the water evaporates from the towel, it draws heat away from the can.”
She suggests going with canned wines if you want a fast chill as the aluminum has high thermal conductivity, and will therefor cool down quicker. We also like wrapping the wine in something you might already have lurking in the freezer, like a ice pack or leg sleeve.
How to properly Spritz
Brodie says canned wines are super convenient for making Spritzes at home or on the go and result in no wine waste. She describes a canned wine as the ideal Spritz for two. As for top options?
“My favorite is a Hugo Spritz made with our Bubbly, Brodie says. “Just mix it with elderflower liqueur, soda water, and fresh mint and lime and you have a delicious light, refreshing summer beverage.”
Another wine cocktail hack of sorts Brodie subscribes to is inspired by the classic Pimm’s Cup. Only this one involves Pinot Grigio. “Replace the traditional Pimm’s with Archer Roose Wines’ Pinot Grigio, add a splash of sparkling lemonade, and garnish with mint, lemon slices, and cucumber,” she says.
And you can even dress those drinks up, as the next section suggests.
The power of garnishes
“Garnishes aren’t just for cocktails–you should be garnishing your glass of wine too,” Brodie says. “One that has been common lately is jalapeño in white wine, specifically Sauvignon Blanc. Jalapeño has a spicy kick as a result of the capsaicin, otherwise known as the active component of chili peppers responsible for their spice. The bright and zippy acid of the Sauvignon Blanc cools the palate, and balances well with the heat of the jalapeño.”
She adds that the wine varietal tends to have notes of asparagus, bell pepper, or grass, as a result of pyrazines in the wine (coming from the skins). Those green flavors do particularly well alongside something like a jalapeño
“If you’re looking for something without the spice, try a berry-forward sangria with Malbec,” she says. “Our Malbec’s rich, fruity profile makes it an excellent base for a berry-forward sangria. Consider combining it with a mix of fresh berries, a splash of orange juice, and a touch of brandy if you are feeling up to it!”
Trending pairing ideas
“Our Sauvignon Blanc is one of my favorite wines to recommend for summer gatherings and parties,” Brodie says. “Our Chilean Sauvignon Blanc has a vibrant nose and hints of green bell pepper that make it perfect for pairing with light, fresh dishes that are warm weather-ready.” Think green vegetables.
“The grassy, green flavors of vegetables complement the herbaceous notes in our Sauvignon Blanc, creating a harmonious pairing,” she says. Brodie also suggests raw fish as the acidity and citrus-y notes of the wine mingle well with the brininess of the seafood.
Fresh cheese is another fine option. “Our Sauvignon Blanc’s crisp acidity pairs effortlessly with tangy cheeses like chèvre, balancing their bold, zesty flavors,” she says. And spicy food too is a good match, as the subtle pepper notes do exceptionally well with Mexican and Thai cuisine.
She says if you prefer red, think Pinot Noir as it’s a great summer option and shines when lightly chilled. “Some popular pairings include pizza and pasta and tuna or salmon,” she says. “The light body and vibrant acidity of our Pinot Noir make it an excellent match for tomato-based pastas and pizzas, complementing the acidity of the tomatoes without overwhelming the dish.”
Meanwhile, the lighter body of the wine, along with its acidity, make it a great match for fattier fish. Want another pro tip? Try some tinned fish. The rations-style food is enjoying a renaissance and makes for not only a cool way to present ingredients like mackerel and sardines, but offers a great dipping basin for sopping up all that leftover oil (which goes great with wine).
Ready to host a summer wine party? Us too. Check out our guide to the best barbecue wines for further inspiration.
