If you’re hardwired to think only of cold, crisp white wines during the summer months, you’re not alone. When the mercury reaches its zenith for the year, a chilled rosé is likely the closest that many imbibers get to drinking red wine. But according to Tim Healy, the beverage manager at Silverado Resort, that’s a mistake.
“There absolutely are red varietals that I believe are worth trying cold,” he says. “Cellar temp or extra chilled, these same wines can create unique experiences.”
Here, we share four of Healy’s recommendations (plus one of our own) for reds during the summertime. The moral of the beverage manager’s story? Don’t be afraid to try something new, and never feel like you have to conform to conventional wine-drinking customs.
“Sometimes the best wine experiences are had around a picnic table with friends,” he says, “eating a mess of a hamburger or a campfire peach cobbler, while drinking your wine out of plastic cups.”
We’ll drink to that.
Pinot Noir holds a special place in Healy’s heart. More specifically, it’s his go-to summer wine, thanks to its medium-bodied character and ability to showcase terroir.
“Whether you’re out camping in a national park or relaxing after a long hike, Pinot is a great go-to wine to accentuate those experiences,” he says, adding that winemaker Derek Rohlffs not only knows his Pinot but crafts a flagship wine that shines when chilled. “This affordable Pinot punches well above its weight, leaning into a profile of dark berry flavors and even notes of cola. Enjoy this one cold with a barbecued honey drizzled cedar plank salmon and some fresh wild rice.”
Plavac Mali is a unique grape. It grows along Croatia’s Dalmatian coast, thriving in the sweltering heat and intense sunlight that beats down on the region’s steep vineyards, which rise high above the Adriatic Sea. Historically, the grapes (and the wine made from them) never made it far from the Croatian coast, Healy explains. Instead, locals have enjoyed the wine for decades — perhaps centuries — often serving it with a sausage dish comprised of minced meat served with local cheeses. More recently, Grgich Hills in Rutherford, Calif., has brought that wine to the States. Take a page out of Healy’s book and serve it chilled with burgers, cheese and charcuterie boards.
Obsidian Wine Co. Vin Chanmé Gamay Noir, $38
According to Healy, Gamay is a classic red grape varietal that produces a wine perfect for chilling, though it can sometimes be difficult to find in the States. Fortunately, Obsidian Wine Co. in Sonoma makes one, called “Vin Chanmé,” which exemplifies the style.
“The bright and balanced acidic red berry flavors truly pop with the extra chill,” he says. “”f you stop by their tasting room, there’s a strong chance they already have one extra cold just waiting for you to enjoy.”
Pasqua Mai Dire Mai Amarone, $130
As Healy acknowledges, the summer is synonymous with outdoor grilling, which means he’s often looking for a wine that “can hold up against a hearty piece of meat.” He typically finds that with an Amarone, a style of red wine made “appassimento,” which means the grapes are dried before they’re pressed.
“This allows the sugars and flavors to concentrate,” he explains. “The result is a fantastic rich and full-bodied wine.”
More specifically, Healy adores Pasqua’s Mai Dire Mai, which he says is “a flawless example of what Amarone should be — rich and deep black cherry supplemented by sweet spices.”
2022 Corrections Stags Leap Red, $100
This last recommendation isn’t Healy’s but my own. An assemblage of Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Malbec, the 2022 vintage of Corrections Stags Leap Red needs time to breathe, but after it rests in a carafe or decanter, the wine transforms into a showstopper. With herbaceous aromas, including hints of tarragon, and a black currant jamminess, this red delivers more sweet than spice on the nose. On the palate, however, blackberries shine. It’s soft, round and light-bodied, which makes it approachable for warmer summer nights — even at room temperature.
