"RedWine" news and stories

During the summer it's typical to turn to white wines. But what if your preference is for red? Don't fret, there are many options out there for red-wine drinkers once the temperature outdoors turns muggy, humid and stifling. (In other words, we won't force you to down a deeply acidic white like Sauvignon Blanc or Moscato d'Asti!)

Generally, you should look for lighter-bodied reds that still have some complexity (spices and bright fruit) and will pair well with barbecued meats and fish, or salads incorporating summer vegetables.

Find our six summer red recommendations after the jump.

Because it's almost grilling season in many parts of the country, Syrah is a great wine to have on hand. It also pairs well with tomato-based pasta sauces and cheddar or cheddar-style (we like Double Gloucester) cheeses as well as Camembert.

Now, for a quick lesson: Syrah and Shiraz are actually the same grape. Generally speaking, it's referred to as Syrah in France, the rest of Europe, Argentina, Chile, New Zealand and the U.S. Yet in Australia, it's Shiraz.

Find six Syrahs we recently opened and fell in love with after the jump.

Zinfandels are jammy and juicy. There is such a cult following for these wines -- which are mostly produced in California -- that two annual festivals devoted to Zin are in California: ZAP, each January in San Francisco, and Paso Robles Zin Festival, this month.

What makes Zinfandels so fun when pairing with foods is that there really are no boundaries. Some say that a bowl of spicy chili stacks up pretty nicely against the wine's bold fruit-forward notes. Others will argue that a wood-fired pizza is best. Really, it's up to you! From a bowl of lightly seasoned nuts to a plate of barbecued ribs, you really can't go wrong as long as you go for bold flavors and spices.

After the jump, find seven of our recent favorites -- all from California.

Fall means shorter days and cooler nights. But you don't have to dig out the bold, heavy reds. Beaujolais is a wonderful transition wine. From the Beaujolais region just south of Burgundy, France, only Gamay grapes can be used. Drinking Beaujolais is like slipping into a light linen jacket, whereas Cabernet Sauvignon or Zinfandels are like wrapping yourself in a wool trenchcoat (in other words, they're better to save for when the temperature drops).

Beaujolais' lighter body, few tannins, high acidity and intense fruit notes make this a great stand-alone wine or one to pair with a hard cheese (such as Raclette) or a soft fromage (feta is a great choice). And with most bottles priced under $15, this is a great excuse to host a wine-tasting party where you and your friends sip through a flight.

Beaujolais Nouveau Day (the third Thursday of November) is when the first bottles are released. Meant to be consumed while young, this wine's grapes are harvested between late August and early September, fermented for only a few days, then whisked into bottles in time for the release. Back in the 19th century, bottles of Beaujolais Nouveau would sail down the Saone River to Lyon not long after harvest. But it was only 24 years ago that the Institut National de l'Origine created the uniform release date.

Photo: Sarah LeTrent.

Risotto, the preeminent comfort dish of the Milanese, gets rich red-wine depth.

Traditionally a very simple Italian dish, when risotto is coupled with top-notch red wine and beef broth, it becomes something quite dignified. Parmesan adds a delightfully salty tang to the finished product.

Despite its reputation as a "restaurant dish," it's not difficult to make a good risotto. You do have to give it constant attention -- risotto is an act of love. When cooking for one, it's calming, even therapeutic after a long day of work, to stand over the stove and stir. And the idea of enjoying a glass of the leftover wine while tending to the risotto on a cool autumn night is a way to schedule some "me time" into a busy week.