A creamy sauce made with braised fennel, orange, pancetta, and shrimp is a decadent match for Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Plus, discover #WhatsYourProseccoSuperioreStyle and win.

– SPONSORED POST –

It’s always exciting when I conceive of a pairing, and it turns out EVEN MORE delicious than I expected. 

I created this recipe for a partnership with Conegliano Valdobbiadene Prosecco Superiore DOCG for an Instagram post to help spread the word about a recipe contest that’s currently underway –– scroll down for details. The pairing turned out so well that I just had to share it here as well. 

I’ve shared several posts in the past detailing the Prosecco quality pyramid, check out this post for more background. To put it simply though, Conegliano Valdobbiadene Prosecco Superiore DOCG is the original production zone and historical home of Prosecco. It’s a much, much smaller region than the wider Prosecco DOC area, which spans nine provinces in Veneto and Friuli Venezia Giulia regions. By comparison, wine under the Superiore DOCG zone must come from one of 15 small, specific communes. To make a long story short, over time, the Prosecco zone was widened so that producers could grow more grapes to keep up with demand, but the highest quality wine still comes from grapes grown in the steeply hilly terrain of the original, historical growing area. 

My task was to create a recipe to match Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Many people might realize it, but Prosecco comes in a full range of sweetness levels ranging from Extra Brut, Brut, Extra Dry, and Dry. Here are the details on the grams of residual sugar per liter  for each of these typologies: 

Extra Brut:  0 - 6 g/l

Brut: 0-12 g/l

Extra Dry: 12-17 g/l 

Dry: 17-32 g/l 

This wine is Brut which is intended to be a crowd-pleasing style that can work easily throughout a meal. When comparing it to traditional method sparkling wines, like Champagne, the main flavor difference is that they will not have the toasty, nutty, brioche notes that you’ll find in those wines. The production method used to make these wines, known as the Martinotti or Charmat method, instead highlights the aromatics of the grapes themselves, bringing out the fruit and floral notes, as well as light hints of herbal flavors. The Brut style will show off the more vibrant citrusy aspects of Glera, the grape of Prosecco,  along with lightly herbal notes, all will a fresh, crisp finish. 

Duca di Dolle 

Blend: 90% Glera, 5% Verdiso, 5% Perera  |  Average Price: $10 | Abv: 11.5%

Duca di Dolle is a young, sustainably-minded company owned by the Baccini family. All grapes are grown on their 100-hectare estate (25 hectares are dedicated to vineyards, and 75 are woodlands and meadows) located in Rolle, in the municipality of Cison di Valmarino. The estate also boasts a 16th-century monastery that has been converted to a relais to host guests. 

When we opened the Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut we were greeted with aromas of white flowers, lemons, white peach, and minerals on the nose. The fresh white flowers and crisp fruit notes continued on the palate, and the minerality turned into pronounced salinity. It was a very elegant and refreshing wine.

Find additional details on this wine here.

The Pairing:  Creamy Fennel Pasta with Orange and Shrimp 

Several ideas wound themselves together when I was conceiving a pairing for this wine. In the past, I’ve had good luck pairing Prosecco Superiore DOCG with Pasta Carbonara, and the Brut style works particularly well with creamy dishes since the bright citrusy notes help to cut through the unctuous quality of these types of dishes. At the same time, I was thinking that the combination of fennel and herbal would highlight the fruity, floral, and herbal notes in the wine. If I brought in a seafood element, like shrimp, it might also serve to tease out more of the wine’s minerality. I decided to put it all together.

I took inspiration from a recipe my husband and I fell in love with a while ago for Fennel Braised in Cream from Gabrielle Hamilton’s Prune cookbook. Through this recipe, we discovered the delicious caramelized flavors that can come from fennel when it’s been cooked slowly and just how magically those flavors can work with cream. 

Putting it all of these ideas together, I decided to chop up the fennel and cook it stove-top and basically treated them like I would onions that were being caramelized, adding orange juice during the cooking process. Toward the end of cooking, I added Parmesan, cream, and shrimp then topped it all with pancetta, and tossed it all with fresh linguini. The results were incredibly decadent. We could not get enough and it was fabulous with the wine! The bright, crisp fruit and saline minerality cut right through the richness of the pasta dish and highlighted the citrus and herbal notes from the orange and fennel.   

Scroll down for the recipe. 

#WhatsYourProseccoSuperioreStyle Recipe Contest

As I alluded to earlier, I created this dish for an Instagram post promoting a contest Conegliano Valdobbiadene Prosecco Superiore DOCG is having to promote the food friendliness and versatility of the wines, in addition to highlighting the different typologies, or categories. 

There are still a few more days left in the contest period, and it’s open for anyone in the US to participate. Simply put, all you have to do is create a recipe – it can be SUPER simple – and share it on Instagram. 

That’s the basic gist, now here are the detailed instructions: 

·  Post a recipe by 11/13/22 featuring wine from Conegliano Valdobbiadene Prosecco Superiore DOCG – be sure to check the label! Static images and videos are both fine. The full recipe can be shared via the post, or the post can point to a blog post with the complete instructions.

·  Get to know the typologies. Wines should be from the Extra Brut, Brut Millesimato, or Extra Dry typologies, and let us know why you love that style. Find more details on each at www.prosecco.it/en .

·  A successful entry will: A successful entry will: 

1) Share information on the typology. 

2) Describe why the pairing works. 

3) If you use a glass in the shoot, please be sure it is an all purpose white wine glass – it’s best for releasing the wine’s aromas. 

4) Tag @proseccocv, the respective producer, and @alltheswirl. 

#proseccosuperiore

#proseccoelevated

#coneglianovaldobbiadene

#alltheswirl

#whatsyourproseccosuperiorestyle

MUST BE OVER 21 TO ENTER

A winner for each of the 3 typologies will be announced in December.

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Check out these posts for more on Prosecco:

• Three Nights of Prosecco Holiday Fun: Carbonara, Sabering, Friends, with a Side of Pear Endive Spears
  
• Cooking to the Wine: Sorelle Bronca Extra-Dry Prosecco di Valdobbiadene Superiore DOCG with Poached Chicken with Pears and Gorgonzola
  
• The Wide World of Italian Bubblies
• Wine Geek Thanksgiving
  
• Around the World Pét-Nat Party!
  
• Italian Wine 101 Cheat Sheet
  

I’ve been taking a summer vacation from the blog for a few weeks, and as I’m reemerging this week, I think it’s only appropriate to toast with a bottle of bubbly. 

Today we’re going way, way, way Down Under. We’re picking up our exploration of Australian wine, and we’re going about as far south in the country as you can go to Tasmania. Australia’s Island State is known for its Devils, gorgeous scenery, and incredibly clean air. It’s also a pretty ideal place to make sparkling wine – so let’s go ahead and pop a bottle!

Cheers!

An Intro to Tassie Wine

Map borrowed from WineFolly.com

Tassie wines are still somewhat undiscovered gems. They represent less than 1% of Australia’s wine production, but they’re known for their quality, and as a result, this is one Australian winemaking region where demand outpaces supply. 

Despite the production numbers being small, winemaking history goes back to the early days of Australia’s European settlement. Its first vineyards were planted in 1823 – which gives it a potential claim over the Hunter Valley, which is generally cited as Australia’s oldest region. The issue is that after its early start, winemaking on the island pretty much dried up for about a century starting in the second half of the 1800s and then reemerged in the 1950s, so it hasn’t been continuous. 

Tasmania is way down south – located between the southern parallels of  40° and 44° latitude, about 150 miles (240 km) off the coast of Victoria. As you can probably imagine, things get can get chilly around these parts, so the grapes they focus on as pretty different from much of the rest of mainland Australia. Rather than Shiraz, Grenache, and Cabernet Sauvignon which like the heat, we see grapes that like the cool maritime climate take center stage here. Pinot Noir and Chardonnay take the top spots for plantings, and those are followed by Sauv Blanc, Pinot Gris, and Riesling. (We saw this in the Yarra Valley* in Victoria, and now we’re even farther south.) 

Pinot Noir and Chardonnay also happen to be the grapes most traditionally used for traditional method sparkling wines, and much like Champagne, cooler climates tend to be perfect for making bubbly as the grapes retain lots of crisp acidity. Lo and behold, Tasmania has developed a reputation for making some of the country’s best sparkling wines. Moreover, Australia’s first sparkling wine was made in Tasmania in 1826.

Tasmania’s landscape is dominated by dolerite-capped mountains which give the island its complex geography with many varying terroirs and micro-climates. Most notably, the mountains on the western side create a rain shadow that blocks the majority of rain from hitting the island’s seven major growing areas: North West, Tamar Valley, Pipers River, East Coast, Coal River Valley, Derwent Valley, Huon Valley / d'Entrecasteaux Channel. 

Thanks to the shifting and colliding of continents, plus volcanoes, and the movements of bodies of water, Tasmania’s soils are incredibly diverse. If you have a few minutes to geek out, check out this video for a mind-bending look at their geology.

The Wine: Jansz Premium Cuvée Brut Tasmania 

Alcohol: 12%  | Price: $19.99 (Purchased at K&L) 

Jansz Tasmania has been solely focused on sparkling winemaking since 1986. Champagne house Louis Roederer saw similarities between the climate in the Pipers River region, where the original vineyards are located, and that of Champagne, and they decided to partner with the owners of Heemskerk Wines to create Tasmania’s first premium, traditional method sparkling wine house. The Hill-Smith family purchased the property in 1998 and they’ve established it as one of the most highly regarded family-owned sparkling wine houses in Australia. 

The winery’s name pays homage to Tasmania’s namesake, the Dutch explorer Abel Janszoon Tasman who first sighted the island in 1642. When the vineyards were first established in 1975, they were named after Tasman’s ship, the Heemskerk. 

Image borrowed from Jansz's website.

The Pipers River region has a maritime climate but also gets a lot of sunshine hours, making it excellent for grape-growing. Cool winds from the Bass-Strait also helps to moderate temperatures in the vineyards from becoming too extreme both in the summer and winter, resulting in a long, cool, sunny growing season that allows the grapes to ripen slowly and develop their flavors.  The Janz vineyards here sit on a bed of free-draining red basalt soils, which also adds to the minerality of the wines. 

The wines are made in traditional method and they've put a little spin on the "Méthode Champenoise" and call their take "Méthode Tasmanoise":

Méthode Tasmanoise is the embodiment of every aspect of our unique place. It goes beyond terroir, beyond winemaking. Méthode Tasmanoise encapsulates our Tasmanian way of life and our respect for our environment, the natural wilderness, our clean air, fertile soils, pristine waters, the untamed oceans. It celebrates our unique crafts and the synergy between our wares and our surrounds. Most of all, Méthode Tasmanoise embraces the people that call our island state their home

The Hill-Smith family owns several wineries around Australia and they are all run sustainably. They lay out quite a few of the details of their practices here. The particular bottling we’re talking about today is certified sustainable and vegan friendly.

We opened the Jansz Premium Cuvée Brut Tasmania NV and were greeted with notes of lemon cream and apple blossom on the nose. On the palate, the wine was crisp and bright with a mixture of crunchy green and gold apples, lemon juice and curd, white peach, a hint of berry, a touch of toast and brown sugar, and lots of salinity.

For the price, this is a lovely bottle of bubbly.

Geeky Details

The Pairing: Lobster Tartines with Leeks and Mushrooms

In looking up what foods are commonly grown and produced in Tasmania, I discovered that it is one of the world’s leading suppliers of lobster and abalone. Pairing this bubbly with buttery lobster seemed like a perfect way to go! 

Lobster need not be fancy. In this case, I decided to serve it on grilled bread as a tartine, or open-faced sandwich, topped with sautéed leeks and mushrooms that I thought would bring out the wine’s more earthy notes and tease out hints of herbal flavors. In the end, the dish I came up with to pair with this wine is more about assembly rather than any elaborate cooking.

I ran into one tiny snag when I went to the grocery store – no lobster. No abalone either. I found my solution in the freezer section via Luke’s Lobster pre-packaged knuckle and claw meat. It proved quite tasty and very convenient. (I was addicted to Luke’s Lobster rolls when we lived in New York.) I simply thawed the meat and tossed it all in warm, melted butter and heated it gently, then sprinkled it with a bit of included seasoning. 

The only thing on this dish that required real preparation was the leeks and mushrooms, and that only requires only a few ingredients and little attention. Despite this, the combo becomes really saucy and flavorful. I use the same mix in many different ways including to top all kinds of proteins, mixed into a grain bowl, on a sandwich, or in an omelet or quiche. If you add more stock or water it becomes a fabulous base for a soup, and if you stir in a touch of cream when it comes off the heat, it's fabulously completely decadent. 

In this case, as I mentioned, I layered the leeks and mushrooms on slices of buttery grilled bread, along with arugula, and the buttery lobster meat. The pairing was just lovely and worked even better than I’d hoped. The wine would show different facets with each bite. With the buttery sweet lobster meat the plumper, riper fruits note would come out. The char on the bread at times brought out the wine’s toastiness. At other times, earthier and more minerally notes came out to play. Mostly, it was simply delicious and refreshing with the tartines. 

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The rest of the World Wine Travel blogging group (#WorldWineTravel) is exploring the wines from Tasmania, as well as other Aussie Sparklers and Stickies this month. Check out the rest of their posts:

• Lori is tasting “Tasmanian Sparkling and Egg Rolls” at Exploring the Wine Glass
• Camilla is showcasing “Tasmania + Hawaii: Celebrating with an Island Wine and Island Eats” at Culinary Adventures with Camilla 
• Jeff shares how we can “Discover Rutherglen Stickies” at Food Wine Click!
• Robin is pairing “Sparkling Wine from Jansz Tasmania and a Tassie-inspired seafood curry pie” at Crushed Grape Chronicles
• Kat has a “Surprise! South Australia Pét-Nat is on the Rise” at The Corkscrew Concierge
• Susannah is featuring “Tasmanian Chardonnay” at Avvinare
• Deanna is popping an “Australian Sparkling Wine from Deviation Road” at Wineivore
• Linda is having “Sparkling Aussie Shiraz as summer draws to a close” at My Full Wine Glass

Sunny, summer days require particular wines. Moreover, the criteria that go into selecting wines for easy, breezy days whether they’re spent by the water, picnicking, or on an outdoor adventure, are very different than what’s needed at other times of the year. I take this selection very seriously, and criteria number one is that the wine has to be fun! 

Certain types of wines just naturally step into the role of a party starter. Bubblies, crisp whites, and chillable reds call to me and say “hey, let’s have a good time!” Packaging and closures also play more of a role at this time of year than at any other. I want it to be as easy as possible to get at that vino, so screw caps, bottle caps, and portable packaging like cans are extra desirable. If a wine can combine elements from both of these camps, well, there’s a summertime winner!

Today, I’m rounding up five favorite summertime wines that combine some of these attributes, plus a bonus extra, to inspire more good times. All of these have wonderful memories attached to them, which of course, makes me love them even more. 

I will note that in the Bay Area, “summer” kind of pops in and out throughout the year, not always in the actual summer, and definitely stretching way into the fall, so the memories shared here kind of take that looser interpretation of the season. 

Sparkling Wine + Bottle Cap: Carboniste Sparkling Pinot Noir and Albariño

Price: Both $28

Carboniste makes some of my very favorite “happy day” wines. Dan and Jacqueline Person are the husband and wife team behind Carboniste, and they bring a fresh perspective to sparkling winemaking. As described on their website, they “are dedicated to making sparkling wines that are modern and reflective of grape and place.” Most of their bubblies are made in the traditional method, but they want the quality of the fruit to take center stage rather than the toasty notes that come from autolysis. 

This is even more true for their “critter line.” In the case of their Octopus Sparkling Albariño and Sea Urchin Sparkling Rosé of Pinot Noir, the wines are made in the traditional method, but they only spend a few months on the lees after being bottled (4 months and 2 months respectively), so that what you’re tasting is really bright fruit. Don’t get me wrong, I love the toasty notes in other traditional method sparkling wines, but these wines are just so likable and full of personality. They’re both dry and crisp but are also bursting with fruit. In the case of the Pinot, it’s cherries, strawberries, guava, and watermelon rind, while the Albraiño tastes of peaches, lemon, and sea spray. It’s a sunny day at the beach in a bottle.  

If you invite me to a pool party in the summertime, there’s a very good chance that I will show up with one of their bottles. They were with me at two of the funnest pool parties I’ve been to in recent years. The rosé came with me to a pool day a group of my girlfriends planned for my 40th birthday, and the Albariño came along to a pool weekend getaway we had with several couples that was full of giggle fits.

Carboniste’s bottles are also under crown bottle caps, so it takes all of about 5 seconds to get at that tasty juice.

Additional details for the Pinot Noir here and for the Albariño here.

As another alternative, Pét Nats  also fit bill quite nicely.

Crisp White + Screw Cap: Nortico Alvarinho

Average Price: $15 

I love an impromptu dinner party. A pool day that magically turns into a dinner party is even better. Last summer, Greg’s brother Dave and his wife Julia were staying at a house with a pool and they invited us over to hang out for the day. Once the sun started to go down, we all drifted inside to make dinner. The last thing you want to do in a situation like this is to deal with a fussy, complicated meal. You want it to be fresh, delicious, and easy. I set about making a Caprese salad while Dave made a delicious and incredibly simple shrimp dish, and we grilled some bread to accompany it all. So delicious, so easy. You’ll find a non-recipe for the shrimp at the bottom. 

The food and the occasion were all calling for a crisp white wine to pair alongside, so I cracked open a bottle of Nortico Alvarinho Minho 2019 from Portugal. It’s basically a Vinho Verde (which covers the same territory as the DOC of Minho), but I suspect the production method put it outside Vinho Verde regulations. For one, this wine is completely still and has no added CO2, which is often the case for other Vinho Verdes. The goal here is to achieve and richer style, although the wine is still very crisp and bright, full of notes of peaches and citrus. It’s 100% Alvarinho – and as you might guess, Alvarinho/Albariño is one of my favorite summer grapes. 

It was perfect with our dinner, but for more pairing ideas, the winery gives the following additional recommendations: “Have it simply with corn bread and butter like country folks do in Portugal. Also a terrific seafood wine, particularly with salty, fattier dishes like fish tacos or broiled oysters.” All perfect summer fare.

The grapes are sustainably grown and you can find additional details here. 

Find more related to Albariño here and here, and Vinho Verde here. Txakolina and Riesling are two more summer favorites. 

Rosé + Screw Cap: August Kessler Rosé 

I’m not sure it’s possible to get through the summer without rosé. Can you even call it summer if there is no rosé? I make no bones about the fact that I love rosés in many styles and from around the world.  I find that versions from Austria and Germany, like this August Kessler Pinot Noir Rosé Rheingau 2018, often have a little extra bouncy, bright quality to the fruit. This one had notes of strawberries, cherries, and a touch of peach. Bonus, screw cap for easy opening is par for the course with a lot if not most rosés from these countries. 

I enjoyed this one while sprawled out on the lawn gabbing with girlfriends on the lawn at the Culinary Cabin at Lake Tahoe. 

Find additional details on the wine here. 

For just a few of my many rosé-related posts, check out:

• 2 oz Pours: Looking at the World Through Rosé Colored Glasses
  
• Cooking to the Wine: Ultimate Provence Urban Rosé with Herbed Sous Vide Chicken Breasts and Roasted Eggplant Sheet Pan
  
• 2 oz Pours: Rosé After Labor Day
  
• Cooking to the Wine: Acquiesce Grenache Rosé with a Glazed Stuffed Pork Loin Roast (And A Visit to the Winery)
  

Chillable Red: Tessier Winery Soul Love 

Price: $30

I’ve shared wines made by friend Kristie Tacey of Tessier Winery before (read my interview with her here), and I love her wines in general, but in the last few years she’s added a small collection of what I lovingly like to refer to as “trippy wines” and I LOVE these. Her chillable red Soul Love is one of the trippiest and has been one of my very favorites since she started making it three years ago. The blend changes a little bit every year. The 2020 vintage pictured above was a blend of Riesling, Trousseau, and Mourvedre, while the 2021 is made up of Riesling, Mourtaou (aka Cabernet Pfeffer) and Merlot. As the blend changes, the flavors change as well, and it’s always a bit hard to describe, but let’s go with a super chuggable, magical fruit punch of strawberries, guava, berries, flowers, a hint of pineapple, and citrus fruits. (The 2021 also has a bit more tannic grip on the finish.)

This is another “happy day” wine for me that I’ll reach for during fun times or when we’re just hanging out and I happen to be in a particularly good mood. It pairs pretty easily with lots of foods. I’ve had it match easily with a roasted chicken topped with everything from a slightly sweet soy-chili glaze, bool kogi beef, pizza, and it’s even not half bad with buffalo chicken wings – not an easy food to pair. 

Chillable reds are pretty great that way. They pair with a lot of foods you really want a red wine with, but without all the heaviness that goes with a big red wine. I don’t know about you, but I typically just can’t stomach a big, alcoholic red when I’m standing around in the sun.  There are a lot of grapes that generally can take a light chill – Gamay, for example – but nowadays you can also find lots of great examples from winemakers deliberately making wines for this purpose. A lot of times, they’re crazy blends like this one, or sometimes they’re single-variety wines made in a style that sits between rosé and typical versions they might make from that grape.

On her website, she describes it as her  “glou glou” wine (it is!) and  “is a tribute to David Bowie and the ideal picnic wine.”

All of Kristie’s wines are vegan, made from sustainably grown grapes, and natural. More info here.

My friend Adriana and I recently helped pour at one of Kristie's release parties at a rooftop venue here in Oakland. The "trippy" wines were center stage and tasting fabulous.

Cans: Maker Wines 

Prices Vary.

It’s really hard to beat a canned wine for portability and convenience. They’re also perfect to pack out for a stealthy drink, when you don’t want to open a whole bottle, and/or when you don’t want to deal with glass. It’s lucky that there are more and more producers making quality versions. And then there are some trying to take it to the next level. Enter Maker Wines. This female-run company has a great mission: 

We started Maker to offer premium wine sans the snobbery. To highlight interesting varietals crafted by award-winning small producers. To tell the story of the producer that hand crafted your wine. And to package up “wine for one” in earth-conscious cans. Because we believe high-end wine isn’t just for the wealthy, distribution shouldn’t just be for the big guys, and great stories—like great wines—are meant to be shared.

Basically, they partner with quality small producers and package their wines in sleek cans,  and tell their stories via their website and info provided packaged with the wines. Even better, a lot of the wines are made from sustainably farmed grapes and/or are made by women, LGBTQ, or minority winemakers, and the info is clearly listed on the website.  The rosé pictured, which had notes of cherries, tangerines, and flowers, and the Sparkling Sauvignon Blanc – which I really enjoyed, but isn’t pictured –  were made by Chris Christensen of Bodkin. The Chenin Blanc, which had notes of white peaches, honeysuckle, and lemons is made by Colleen Sullivan Clothier of Revolutions Wines. 

We enjoyed these cans of their Rosé and their Chenin Blanc on a walk while taking in an AMAZING sunset while staying just outside Joshua Tree.

Find more on canned wines here and here.

Bonus Round: Mommenpop Blood Orange Spritz!

Price: $38

I brought back a spritz’n habit from our trip to Italy a few years ago. Thoughts of enjoying them on various piazzas at sunset around the country are among my favorite memories of our trip. I still continue to drink them throughout the summer. It’s fun to give them a twist by playing with different vermouths and bitter aperitifs. I love the Mommenpop line of aperitifs made by Samantha Sheehan, the winemaker of Poe and Ultraviolet (I recommend both),  and her husband designer Michael McDermott. They use a lot less sugar than most versions you’ll see out there and they don’t add any dyes. My favorite is the Blood Orange, but they’re all really delicious. 

We drank these with Dave and Julia by the pool on the same day the Nortico Alvarinho up at the top.

Cheers to a happy summer!  

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The rest of the Wine Pairing Weekend Blogging Group (#WinePW) is exploring summer sippers this month. Check out the rest of their posts: 

• Camilla’s posting “A Casual Feast and Canned Wines: Bo Ssäm + Two Shepherds' 2021 Maxzilla Piquette” at Culinary Adventures with Camilla
• Wendy is “Sipping Rosé and Enjoying Summertime” at A Day in the Life on the Farm
• Terri’s got “Summer Time Canned Sparkling Prosecco and Pepperdew Bites” at Our Good Life
• Gwendolyn’s going with “Orange Wines for Summer Times from Austria, Mexico, Oregon, Paso Robles” at Wine Predator
• Jane offers “Summertime Nibbles with Prosecco” at Always Ravenous
• Andrea is “Sipping Pretty this Summer with Emir and Trail Mix” at The Quirky Cork
• Jeff says “Add Some Pop! to Your Summer of Rosé” at Food Wine Click!  
• Kat insists “Schiava is the Perfect Summer Red Wine for Grilling” at The Corkscrew Concierge
• Finally, Linda serves up “Washington Pinot Gris for chilling on a lazy summer afternoon” at My Full Wine Glass