The Best Wines for the Final Days of Summer
And here we are!
Though Summer is winding down, there's still time for patio dinners, backyard gatherings, and warm evenings outdoors. Late summer is also perfect for wines that combine summer’s bright flavors with the richer tastes of fall.
With National Red Wine Day arriving on August 28, it is a great time to open a bottle and discover a few varieties suited to the final days of the season.
--- A Quick Introduction to Red Wine ---
Red wine is made from dark-colored grapes. Its color, flavor, and tannins come largely from contact with the grape skins during fermentation. Tannins create the dry, slightly puckering sensation you may notice after taking a sip.
Red wines range from light and fruity to rich and full-bodied. Although heavier reds are often associated with cooler weather, lighter varieties can be refreshing in summer... especially when chilled for 20 to 30 minutes before serving.
National Red Wine Day is a fun reason to try something new, but the final days of summer are worth celebrating on their own. Choose a light Pinot Noir, fruity Beaujolais, smooth Grenache, or refreshing rosé, prepare a simple seasonal dish, and raise a glass to summer, and the arrival of fall.
Here are four late-summer wines and a simple seasonal dish to pair with each:
--- Pinot Noir with Peach and Prosciutto Flatbread ---
Pinot Noir is a light, versatile red with flavors of cherry, raspberry, herbs, and subtle earthy notes. Its gentle tannins and bright acidity pair well with summer fruit, creamy cheeses, mushrooms, and grilled poultry.
(( Peach and Prosciutto Flatbread ))
Ingredients:
1 prepared flatbread or naan
1 ripe peach, thinly sliced
3 to 4 slices prosciutto
½ cup ricotta
A handful of arugula
Honey or balsamic glaze
Olive oil, salt, and pepper
Directions:
* Brush the flatbread with olive oil and spread ricotta over the top.
* Add the peach slices and bake at 400°F for 8 to 10 minutes.
* Top with prosciutto and arugula, then drizzle with honey or balsamic glaze.
--> The peaches highlight Pinot Noir’s fruitiness, while the prosciutto and ricotta add salty, creamy richness.
Beaujolais with a Tomato and Goat Cheese Tart
Made primarily from Gamay grapes, Beaujolais is light, juicy, and fruit-forward, with flavors of strawberry, raspberry, cherry, and spice. Its low tannins and bright acidity make it especially refreshing when lightly chilled (*and an excellent match for ripe tomatoes.)
(( Tomato and Goat Cheese Tart ))
Ingredients:
1 sheet thawed puff pastry
2 to 3 tomatoes, thinly sliced
4 ounces goat cheese
1 teaspoon Dijon mustard
Fresh basil
Olive oil, salt, and pepper
Directions:
* Place the pastry on a lined baking sheet and score a border around the edges.
* Spread Dijon inside the border, then add goat cheese and tomato slices.
* Drizzle with olive oil and season with salt and pepper.* Bake at 400°F for 20 to 25 minutes, or until golden. Finish with fresh basil.
--> The ripe tomatoes and tangy goat cheese complement Beaujolais’s bright fruit flavors.
Grenache with Grilled Chicken and Nectarine Salad
Grenache is a smooth, medium-bodied wine with flavors of strawberry, raspberry, cherry, and warming spice. Its juicy character makes it an ideal transition from summer to fall.
It pairs especially well with grilled meats, Mediterranean flavors, roasted vegetables, and stone fruits.
(( Grilled Chicken and Nectarine Salad ))
Ingredients:
2 grilled chicken breasts, sliced
2 nectarines, sliced
Mixed greens
¼ cup crumbled feta
¼ cup sliced almonds
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper
Directions:
* Top the greens with chicken, nectarines, feta, and almonds.
* Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper, then drizzle over the salad.
--> For extra flavor, grill the nectarine slices briefly. Their caramelized sweetness pairs beautifully with Grenache’s ripe fruit and spice.
Dry Rosé with Watermelon, Feta, and Cucumber Salad
Rosé is not technically a red wine, but it is made from red grapes. Its pink color comes from shorter contact with the grape skins.
Dry rosé is crisp and refreshing, with flavors of strawberry, watermelon, citrus, and peach. It pairs especially well with fresh produce, seafood, salads, and salty cheeses.
(( Watermelon, Feta, and Cucumber Salad ))
Ingredients:
3 cups cubed watermelon
1 cucumber, sliced
½ cup crumbled feta
Fresh mint or basil
Juice of 1 lime
Olive oil, salt, and pepper
Directions:
* Combine the watermelon, cucumber, feta, and herbs. Add the lime juice and a light drizzle of olive oil. Season with salt and pepper, then gently toss.
---> Cool, sweet, salty, and refreshing, this salad captures everything wonderful about late-summer dining.