Interview with Doug Frost, Master of Wine and Master Sommelier

What wines or sparkling wines do you advise people to select to enjoy over the summer?
First off, I always insist that people should drink whatever they like, and stop worrying about the “right” wine, whatever that is. As the temperature rises, most are thinking of cool, refreshing drinks, and that leaves lots of wine options. For reasonably priced bubbly, Prosecco from Italy and Cava from Spain have been the go-to wines for years. I’m a big German wine fan, and I go through lots of German Rieslings during the summer. The tangy, incipient tartness of Riesling is ideal for a touch of fruity sweetness. When you add that to spicy foods and even tangy BBQ sauces, it’s a surprisingly adept grape.

What white wines do you suggest to pair with popular summertime dishes?
If people use lighter vinaigrettes for their salads, crisp and tangy wines are just ideal. Sauvignon Blanc, Albarino and many Italian white wines make a lovely marriage, especially when you toss some grilled shrimp, fish or chicken on top of the salad.
Grill marks have a certain bitterness, even when they appear on grilled vegetables. Try either a fruity wine to offset the grill marks and the smoke (something fruity like Beaujolais, Dolcetto or Barbera) or use a wine that has a bit of bitterness, like more astringent Italian reds (Sagrantino, Sangiovese or Nebbiolo).

What are your tips for storing wine during the summer months?
Make sure never to leave wine bottles in a hot car. Heat can damage a wine in only a few minutes. If it’s too warm to leave your beloved pet in the car, don’t leave your favorite bottle of wine, either.