Summer spurs the longest, warmest days of the year, and that usually means showering yourself in rosé and crisp white wine. But what if you’re craving some tannins with your suntan? While it’s probably best to let those big cabs and zins hibernate in your wine fridge until fall, there are plenty of reds that taste delicious when slightly chilled between 60 to 70 degrees Fahrenheit. Stick these nine ruby varietals in the cooler and enjoy alfresco, all summer long.
This gamay is both graceful and edgy, with succulent red fruit flavors and aromas of bay laurel and white pepper, all framed by a distinct minerality. Produced from 70-year-old vines, the wine fosters enough structure and character to be a chilled accompaniment with your summer charcuterie plate.
Exemplifying the kind of Beaujolais that’s an easy sipper and full of life, this wine will suit your summer drinking needs. Ripe notes of red cherry and raspberry grace the nose and palate, alongside dried blood orange peel as the fresh acidity and plush tannins guide each savory sip.
The barnyard characters of this pinot are cloaked in elegant scents of red cherry, peony and white mushroom. With a vibrant acidity and soft tannic grip in the structure, the wine is the perfect accompaniment to your next summer barbecue.
Rugged with subtleties of New Zealand’s volcanic soil, this aromatic pinot noir shows off flavors of red currant, hibiscus, fennel and dried elderflower. It comes packed with ripe tannins, lively acidity and a spicy palate of black pepper, cocoa and curry powder on the finish.
This cabernet breton from France’s Loire Valley has cloudy hues of rich ruby and subtle hints of barnyard framed by complex aromatics that expose notes of blackberry, violet, fennel and mushroom. Velvety tannins are met with succulent acidity, unbound earthiness and a long peppery finish.
This unfiltered cab franc from California’s Contra Costa County unveils its natural allure with scents of plum, black raspberry, red rose, nutmeg and crushed tobacco. It uplifts the palate with zesty acidity and satiny tannins while unveiling flavors of ripe strawberry and roasted bell pepper on the finish.
A full-blown shiraz wine that happens to sparkle? Yes, please. Coming from vineyards in Australia’s McLaren Vale and Langhorne Creek, this wine spends several years in French oak before undergoing its second fermentation in the bottle. With juicy notes of black cherry, dried lavender and black pepper, this is a red that when chilled will indulge its silky texture.
Unfiltered and with no added yeast, this malbec has charming rusticity with perfumes of desert rose and blackberry while showcasing white pepper, clove and plum on the palate. Along with its vibrant acidity and silky tannins, the wine has the natural touch to be the perfect picnic partner.
A blend of 60 percent nero d'avola and 40 percent frappato, this sophisticated Sicilian bursts with aromas of red berries, strawberry, plumeria and ginger. Its beaming acidity and velvety tannins further play into the earthy backbone and plump fruit, while lingering hints of salinity keep the palate returning for more.