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ShareI know this is a bit early for summer but then given global warming and how generously we are all contributing to it, I could and should have been writing this way back in January.
The truth is, the heat is on, and is here to stay, for a while at least. So, in the classic when-life-gives-you-lemons-look-for-tequila-and-salt format, I will try and introduce you to some wines that can truly help you beat the heat.
For starter tips, go with the fizzy. Anything that sparkles is refreshing. And unless proven clinically insane, that is what most of us are looking for. So reach out for a fizzy sparkly bubbly... whatever word choose you may, it will be the best bet.
Next, remember to keep the alcohol under check. Not because mamma said so, but because you need to play it cool. Alcohol will increase body temperatures as it conversely affects your libido! So avoid the over-the-top alcoholic wines and prefer instead the lighter blends. The main reason behind this is that it is easier to last with a wine that doesn't make you go woozy and heavy in the head after a few sips. Generally, anything below 12 per cent may be considered low-strength.
Be colourful, which, in the world of wine, translates to mostly pink. Don't hold back on the shade, honest. It has a sense of unparalleled exuberance and gaiety which other beverages just don't have.
And then, make wine cocktails. Yes, I just did say that. Nothing beats the joy of a good fresh fruit and wine mix. I love making lots of Bellini with peach pulp mash or any other fruit if you may. Just drop some finely chopped fruit into a tulip or a flute glass and then pour the wine on top (ideally it should be a sparkling wine but even a white wine will do the job) and allow them to mix naturally -- the combination is
explosively refreshing.
Another good cocktail recipe involves making wine punches. Drop in lots of chopped fruits with lots of chilled wine and some sugar syrup and you have a deadly summer afternoon concoction: bound to floor anyone. Sangria or whatever else you may choose to call it, the longer the maceration, the better is the flavour extraction. Some people heat a little fruit with wine to extract flavour into it. Then they blend this wine into the cool punch along with some rum to reinforce the lost spirit. I tell you, it works!
But whatever, if that is too drastic for you, well then at least do try and favour slightly sweet wines. A bit of sugar never does anyone any harm, especially if it is in the form of wine sugar which is fructose, the same as found in natural fruits. I would suggest not the extra sweet kinds but the lightly sweet styles -- think Brachetto and Asti from Italy, similar fizzy-sweet stuff from South Africa and Australia, Clairette de Die from France, why even an Italian Lambrusco or a similar sparkling Shiraz from
Australia could be a good call.
Many of you still think it is un-cool to drink fizzy coloured fruity wines, eh? Well, I am not trying to convert you. And I am definitely not trying to convince you that these are the only wines for a summery day. I am but making a general introduction so that you may consider them as an alternative if and when such happens.
The writer is a sommelier.
