Summer is sure to come. It’s hot and humid here and other parts of the country are experiencing temperatures of over 100 degrees. At this time of year we must slow down and be careful. We must control the amount of sun exposure, stay hydrated and eat lighter.

This column explores summer’s favorite wines and pairs them with light meals. Whether the menu is for a family meal or entertainment, lighter foods and drinks are sure to please during these hot summer days.

Lighter style wines

White wines are generally enjoyed in the warmer months, as they are a light and refreshing drink. Low alcohol wines with good acidity are ideal. The acidity helps cleanse the palate and provides a delicious experience that stimulates thirst and appetite. The challenge is to find summer wines that satisfy with ripe fruit.

The global market has introduced many new wines to try, which is fun and one of the goals of this column. When thinking of white wines that are light summer sips and also pair well with food, several come to mind, including: Pacific Northwest Rieslings and Pinot Blancs, Italian Pinot Grigio and Soaves, Argentine Torrontes, Chilean Sauvignon Blancs, Chenin Blancs South African Muscadet French and Sancerre. While some summer sips are popular, they are not suitable for food. An example of this would be some New Zealand Sauvignon Blancs as they tend to be too citrusy and make food pairing difficult.

Lighter rate

At the beginning of each summer, we clean our grills and prepare for a backyard barbecue. Memorial Day, Father’s Day, and July 4 weekends are holidays when we grill steaks, hot dogs, and ribs. These bold and spicy foods are often paired with great red wines, like Cabernet Sauvignon and Zinfandels.

Now that the summer heat is beginning, many people turn to grilling lighter dishes, such as fish and chicken. The wines that pair best are the lightest, such as Pinot Noir (red) and Pinot Gris (white) with salmon or Pinot Grigio and Torrontes with chicken. The French love to combine Muscadet with seafood.

One thing my wife and I like to do during the hot summer months is add meat to a salad and make it our main dish. A simple example is adding grilled chicken or shrimp to a green leafy salad.

A favorite green salad base can include red and green leafy lettuce and add any number of toppings such as strawberry slices, tangerine slices, toasted almonds, crumbled blue cheese, and shredded shallots. Fresh orange and white balsamic vinaigrette enhances this salad and its dressings.

Summer citrus dressing

¼ cup of chopped onions

2 cloves of garlic

¼ cup of extra virgin olive oil

¼ cup vegetable oil

4 each juice of four freshly squeezed whole oranges

¼ cup) sugar

2 teaspoons Dijon mustard

¼ cup white balsamic vinegar

Salt and pepper to taste

In your blender, add the onion, garlic, orange juice, sugar, Dijon mustard, balsamic vinegar and blend. Slowly add both oils. Once emulsified, salt and pepper to taste.

To create a simple pasta salad main dish, grab a pasta salad with a creamy base dressing and add some grilled salmon, gently shredded with a fork. This is a wonderful way to use up leftover grilled salmon. A favorite pasta salad includes lemon, dill, onions, cherry tomatoes, and peas.

Here is a quick and easy recipe.

Dill pasta salad with grilled salmon or shrimp (optional)

Serve in the oven

6 cups cooked pasta

2 tablespoons fresh dill

2 tablespoons fresh lemon juice

¼ cup peas, cooked

¼ cup red onions, chopped

10 cherry tomatoes, quartered

½ cup mayonnaise, light or regular

½ cup sour cream, light or regular

Salt and pepper to taste

8 oz flake grilled salmon or shrimp (optional)

Add all ingredients except salmon or shrimp to bowl and mix. Gently fold in the salmon or shrimp. Salt and pepper to taste. Refrigerate 1 hour before serving.

Bill’s Summer White Wine Picks

Green lettuce salad with chicken

• Argentine Crios Torrontes: floral, tropical aromas (90 pts. R. Parker)

• Tiefenbrunner Italian Pinot Grigio: light, simple (87 pts. R. Parker)

• Chilean Casa Lapostolle Sauvignon Blanc: attractive, uncomplicated (NR)

Pasta salad with salmon or shrimp

• French Pepiere Muscadet: dry, acidic, of great value (89 pts. R. Parker)

• Oregon A to Z Pinot Gris: Pinot Noir influences, always good (87 pts. R. Parker)

• Italian Tamellini Soave: excellent wine, excellent balance and finish (89 pts. R. Parker)

Wine of the Month

2008 Domaine de la Pepiere Muscadet

In honor of Bastille Day, I have selected a French wine to present. French Muscadets offer excellent value for money and are a perfect light summer wine. This dry, acidic wine is popular in Europe with shellfish, particularly oysters. Robert Parker gives the 2008 vintage 89 pts. And he says it’s irresistibly refreshing, and has a fresh lime scent with hints of green apples and raw almonds.

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