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\nSummer holidays are around the corner for some of lucky people. Are you wondering what’s the best wine choice for light meals or grilled food during those hot summer nights? Or maybe not because you always go for the ros\u00e9?\u00a0Time to break the rules! Read Sommelier Fr\u00e9d\u00e9ric Duverger’s post and discover a variety of great wines worth tasting.<\/em><\/p>\n

Summer wine: \u00ab\u00a0Strawberries, cherries and an angel’s kiss in spring \u00bb, Nancy Sinatra would sang in 1966! And she was absolutely right \u2026. talking about those great ros\u00e9 flavors we all love!<\/p>\n

The sun is here, well at least in the south of France, and you can already smell BBQ, grilled meats or shrimp emanating from the backyards. And of course, lunch or dinner on the terrace, means friendliness, and sharing a nice glass of wine.<\/p>\n

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Pairing wine with summer food is quite easy though. You\u2019ll probably go 90% of the time for ros\u00e9: it is light, fresh and crisp, goes well with veggies, fruits, and grilled meats; but still a few tips to help you with it your selection:<\/p>\n

Light meal, always light wine: c\u00f4tes de provence ros\u00e9 will be fine with that.<\/p>\n

If you go for grilled foods, get a full-bodied ros\u00e9\u00a0(Bandol, Duch\u00e9 d\u2019Uzes or Languedoc)<\/p>\n

If you go with fruits, ice creams or sweet desserts: sweet ros\u00e9 like cabernet d\u2019Anjou will be perfect.<\/p>\n

But if you\u2019ve had your fill of Ros\u00e9, like me: break the rules! Red and white only!<\/p>\n

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A few tips and some examples:<\/p>\n

When doing BBQ, it is very often a matter of marinade<\/a>. When pairing with your wine, don\u2019t forget your marinade: this provides the strongest flavor to the dish and is something we often do here in the south, with a lot of aromatic herbs and garlic of course \u2026<\/p>\n

Let\u2019s continue . . .<\/p>\n

A powerful meat like lamb, spicy sausage, BBQ Ribs with BBQ sauce will hold a full bodied red wine with spicy aromas from Shiraz grape for example, served chilled though, it is summer and you don\u2019t want the alcohol to hit you straight away.<\/p>\n

Seared quid with garlic and virgin olive oil? Go with a crisp and refreshing white wine, but a powerful one because of the flavor of the dish and specifically the garlic.<\/p>\n

And why not a light red for the aperitif, a chilled gamay from Beaujolais or a light Pinot Noir would be very appreciated with a fish and some tomato based dish either sauce or vegetable mix (like ratatouille)\u00a0;<\/p>\n