Always ready to assist with wine recommendations are some of the most savvy sommeliers around… and I found four who work in some of the best restaurants in Chicago. Each was more than willing to answer my question: What are your go-to wine choices to sip at summer parties? I’m going to keep their suggestions at the ready as I plan my next soirée. I hope you do, too.
This busy sommelier is not only working to finalize the new Purple Pig space with 20% more seating and a new kitchen (don’t worry, the location is still cozy and intimate but has more elbow room for thirsty and hungry guests), he’s quick to suggest plenty of delicious wines for our next gathering. Alan remarked that crisp and refreshing white wines, lighter body reds and structured rosés will satisfy every guest’s palate when the weather is warm.
Specifically, Alan suggested a mineral-driven Chablis paired with grilled chicken and tzatziki sauce or thai kebabs with fried smashed potatoes. Of course, a perennial favorite is an unoaked or lightly oaked Chardonnay to pair with a grilled chicken dish and beet salad with whipped goat cheese, pistachios and vinaigrette. A no-fail red wine choice is a dry, fruit forward Cru Beaujolais from Morgon, a delicious complement to Waygu beef skirt steak marinated in garlic and herbs, then grilled. When our conversation turned to rosé wines, he suggested a more structured example such as a rosé of Barbera, produced in Northern Italy, that offers body, tannin and structure and a palate profile that is a complement to grilled Spanish octopus or a braised pork shoulder with sage, thyme and garlic.
It was a pleasure to chat with Valerie Cao about her choices for summer-ready wines that are guaranteed crowd pleasers. With her position as Director of Operations at Le Colonial (the restaurant has relocated to a gorgeous space on E. Oak Street) and rich sommelier experience, Valerie was energetic as she talked about wines that may not be on your radar – yet.
Valerie recommended a refreshing Grüner Veltliner (a “cool geeky somm sort of wine”) or a crisp and snappy Spanish Albariño as affordable and delicious choices to pair with spicy foods, ceviche and shellfish. “And don’t forget the Riesling,” she remarked. “Find the right style you love and pair with a variety of foods.” Her choice of rosé was creative and enticing: Los Bernejos Rosé of Listan Negro from the Canary Islands. Perfect with any sort of seafood, she remarked, “this wine of indigenous grapes from the Islands is an exceptional alternative to Provencal rosé. The bottle itself is a beautiful addition to your collection.”
More ideas included a cool climate or old vine Grenache and a slightly chilled Cru Beaujolais; they’re not only flavorful and wallet-friendly, but each satisfies our quest for a lighter red wine instead of the heavy choices often served at summer gatherings. Another reminder to summer party hosts is to keep some of our selections local. Valerie suggested that we serve one (or more) of the variety of sparkling wines offered by the Illinois Wine Company.
Having just celebrated the grand opening of Terrace 16, an exciting and gorgeous new venture to which everyone is flocking (those views of the city!), I was excited to talk to Dan Kroes and pick his brain for summer wine suggestions guaranteed to please a crowd.
Dan quickly stated that “summer is white wine season and Riesling, often overlooked, is perfect since it’s affordable and versatile.” Since there are styles ranging from bone dry to sweet, there will be a Riesling to suit everyone’s taste. Food friendly, Riesling pairs with tartares, tuna ceviche, pork and any sort of fish, whether it’s fried, broiled, baked or grilled.
As much as Dan loves Pinot Noir, his preferred summer choice is a lighter bodied Cru Beaujolais from Fleurie or Morgon. A bonus, he added, is that Beaujolais can be chilled just a touch for maximum enjoyment… Like Alan, Dan suggested a full-bodied, structured rosé as a delicious palate pleaser for our summer parties. In particular, he enjoys Vin du Bugey-Cerdon “La Cueille”, a rosé of mostly Gamay and a touch of Poulsard from the French region of Savoie, to pair with light fish or chicken dishes or more hearty salads.
At summer parties, wines should have “fruit driving the car and acid riding shotgun,” stated Nancy Shapardanis, the dynamic Wine Director and Sommelier at a neighborhood gem of a restaurant that specializes in all things Italian. “They don’t need to be serious, contemplative wines…let the wines you choose be another guest at the party – they’ll help start the conversation.”
To that end, Nancy recommended a refreshing Assyrtiko as a white wine to “remind us of blue water, sandy beaches, fresh seafood and a whiff of the salt and sea.” A crisp Assyrtiko from the volcanic terroir of Santorini is dry, light, acidic and boasts refreshing notes of citrus and minerality.
With minerality and snappy acidity clearly on her mind, Nancy offered the idea of a lightly chilled Frappato from Sicily as a red wine guaranteed to please. “Not only can Frappato be paired with food,” she said, “this patio pounder is delicious on its own. Flirtatious with floral aromas, luscious fruit (think cherries and strawberries), earth and suede notes on the palate are up front and center.”
Perhaps not on your list (but should be!), consider a chilled Lambrusco with a little fizz to enhance your summer gathering. A dry style is incredibly refreshing, shared Nancy, and paired with a barbecue, “Lambrusco is a slam-dunk winner. Plus, it’s fun to change people’s minds. At your summer parties, let a hot dog live its best life and pair with a classic Lambrusco.”
Photo Credit: www.santowines.gr
Cheers! ~ Cindy
