This year’s wine trend? Chill out

A slightly chilled red wine is the perfect accompaniment to your next barbecue. Maybe 20 minutes in the refrigerator is enough I fthe wine is stored at today’s room temperatures. If the wine is too cold, the flavors and aromas get stifled.



Frosés, a modern takeoff on the crushed ice slushies so popular in summer, feature a medium-bodied rosé instead of sticky sweet fruit concentrates.



The heat is on, and chilled wines seem to be in order.

From icy rosé slushies to chilled medium-body reds, there’s no reason not to keep your insides cool while the outside steams.

Trends come and go (that’s why they’re called “trends,” right?) and this year one of the passing fancies is serving rosé slushies.

That’s right, the crushed ice delight which normally is the purview of blueberry and banana this summer has been taken over by the watermelon, strawberry and raspberry notes in rosés.

Recipes are simple (ice, wine, some fruit juice or sorbet, a blender and garnish) and readily available online. A couple of caveats, however: The ice will dilute the alcohol and the flavors (need I remind you of this?) so steer away from the lighter, Provence-style rosés and look to something with a bit more color and hence more body.

Most rosés are made by straining off the juice of red wine grapes before too much contact with the skins. I say that because I’ve had rosés made by combining red and white wines, such as those made by Two Rivers Winery combining Riesling and Merlot.

Some rosés to experiment with include those made from Syrah, Grenache and Cinsault (Tavel from the Cotes du Rhone), mourvédré (think Bandol) and Cabernet Sauvignon.

Locally, Plum Creek Cellars (a blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot) and Whitewater Hill (Shiraz, Cabernet Sauvignon and Riesling) come to mind.

However, if you really want to try a wine slushy, don’t limit yourself to rosés. Your favorite local winery surely makes a medium-body red you can use in these summery “slurprises.”

A sweeter wine (a Moscato or dessert wine) could provide the sticky goodness normally associated with slushies, albeit with a slightly alcohol kick.

Or you can do it without ice. A lightly chilled red wine is a great accompaniment to that summer barbecue and may surprise you how well the flavors hold up.

I recently tried two of my favorite Italian reds, lightly chilled, with a Fourth of July get-together.

The wines were the Tommasi 2013 Rafaeil Valpolicella Classico Superiore and the Arnaldo Caprai Collepiano Montefalco Sagrantino DOCG 2010.

My guests were surprised to see red wines in mid-summer and even more surprised and pleased to see how well the wines paired with the variety of grilled meats and vegetables.

Slightly chilled is the key (maybe 20 minutes in the refrigerator) because red wines served too cold lose their aromas and flavors while emphasizing the tannins and acidity.

A slight chill brings out the fruit aromas and flavors, a fact noted by writer Dave McIntyre.

“Think of how fragrant your garden is at dusk as the day’s heat fades into night,” he wrote.

West Elks Wine Trail returns – this is a highlight of the summer and this year’s edition, the eighth annual, happens Aug. 5-7, right when North Fork Valley vineyards will be at their height of green-fuse glory.

The weekend is filled with touring, wine tasting and winemakers’ dinners (which fill quickly, very quickly).

Information at http://www.westelksava.com.

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