- Mark DeWolf
- Aug 5
- 1 min read
Have we finally turned the corner and entered summer? Let’s hope June’s gloom is behind us and barbecue season upon us. For me, half of the pleasure of a great barbecue is the drinks. While I have focused my first articles for The Coast on food and restaurants, my true expertise is the liquid on the table. While rosés and whites often steal the warm-weather spotlight, I am going to make a case (pun intended) for red. Yes, red wine in summer. Not the brooding, oak-laden kind meant for fireplaces and stews. I am talking about bright, juicy reds — wines with freshness, energy, and a little chill-worthiness. In the past, I am guilty of eschewing local reds, citing their lack of ripeness, but over the years what was the weakness of our industry is becoming a strength as producers focus on red wine styles that work in our climate. I also believe many Italian red wines deliver the balance of freshness and energy that makes them the perfect red wines for summer al fresco entertaining.
