Hello everyone! Welcome to my first article for RSVP 713. I have some wonderful summer sipper suggestions (or gulpers, depending on your style) outlined for you below.  You might think, well gosh, summer's just about over!  But not here in Houston - As you know, our summer weather can last clear through October around these parts!  With that in mind, I've laid out for you 3 Bubblies, 3 Whites, 1 Pink and 3 Reds - in addition, you'll see I have included some of my favorite summer recipes that pair so well with these wines! So let's all raise our glasses to summer - and always remember, life's too short to drink blah wine...

 
"Bubbly"

Toso Brut, Argentina ~$10

Tasting Note: I'm somewhat embarrassed to admit it, but as a professional sommelier I still LOVE my cheap bubbly. I probably have a half a bottle of this every night, snacking on goat cheese and crackers waiting for my husband to come home for dinner at 7:30 (even though he said 6!) Well, I guess he can be thankful I'm imbibing on vast quantities of The Toso and not The Dom (see below). Light and forward, with a pillowy mousse carrying modest lime, green apple and melon hints. Simply lovely!

Schramsberg Brut Rosé, California ~$40

Tasting Note: Had a flute of this salmon-pink party in a glass last night at The Tasting Room in Uptown. I was in a foul mood at first because it was, oh, somewhere around 100 degrees out - my hair was flat and mascara was melting down my face... but this bubbly chilled me right down and set me right. Festive aromas of raspberry, white chocolate and brioche lead to creamy red apple and cherry flavors.

Dom Perignon Brut, Champagne, France ~$150

Tasting Note: If you have a special occasion (or not so special, heck!) this bottle is a splurge - it is THE best bottle of sparkling I have ever had. Shows a wonderful bouquet of truffle and French pastries with flavors of citrus and ginger all the while offering up extremely vibrant acidity.

Bubbly Food Pairing: Serve with appetizer of herbed goat cheese on crackers. Or, even better, have a glass of this alongside a chocolate stuffed croissant - how Parisian! * Goat Cheese and Roasted Beet Crostini recipe follows.

"White"

Pine Ridge Chenin Blanc/Viognier Blend, California ~$11

Tasting Note: When I introduce this wine to friends it becomes everybody's new favorite white wine - not to mention the fact that tons of it is currently available (and on sale!) at wine retailers in Houston. Very pretty jasmine blossom on the nose and flavors of peach, honeydew melon, green apple and lime.

Benton-Lane Pinot Gris, Willamette Valley, Oregon ~$16

Tasting Note: Crisp and bright style, exhibiting aromas of asian pear, honeydew and citrus blossom - pear and nectarine flavors with a nice tart finish. This winery is certified sustainable and is all around environmentally conscious.  How green!

Mormoraia Vernaccia di San Gimignano, Tuscany, Italy ~$22

Tasting Note: This is one of my new favorite summer whites. I'd say the taste profile is somewhere between a light pinot grigio and a zippy sauvignon blanc with tangy passionfruit, tart citrus and honey, with a sour apple finish.

White Food Pairing: Serve with tossed salads, seafood, shellfish and light pasta dishes. * Fennel and Aged Pecorino Salad recipe follows.

"Pink"

Sawyer Cellars Rosé of Merlot, Rutherford, California ~$11

Tasting Note: This is by far my favorite pink wine. I get regular shipments from this winery and when my package arrives, if there is a rosé it doesn't even make it into my cellar - I crack it open right then and there!

Pink Food Pairing: Serve with pasta primavera or light and fluffy rice dishes.

* Pasta Primavera with Herbs de Provence recipe follows.

"Red"

Bodegas Ateca Garnacha de Fuego, Calatayud, Spain ~$8

Tasting Note: Ripe blackberry, boysenberry and cherry with a touch of eucalyptus, pepper and a creamy vanilla finish. This is always a crowd pleaser and you just can't beat the price point.

Martino Old Vine Malbec, Mendoza, Argentina ~$19

Tasting Note: I had this one in a blind tasting and I could pick it out like that! Very traditional Malbec, you just feel like you are sitting on the Pampas while a gaucho stakes a gutted, butterflied lamb carcass over a flaming asador. I bet you can't wait to have a malbec at your next BBQ, right?

Odoardi Scavigna Vigna Garrone, Calabria, Italy ~$33

Tasting Note: This is probably the most unique red I've tasted recently. A Gaglioppo based blend grown in the "toe" area of southern Italy - its taste profile most closely resembles an Australian shiraz with a kick. It really tastes like something special and screeeeeams for a steak on the grill - so fire it up!

Red Food Pairing: Throw a piece of meat on the grill, such as a steak, lamb chops, ribs, burgers n' dogs. And go ahead... use your favorite BBQ sauce - these wines will stand up to the most flavorful of accoutrement. * Southwestern Grilled Burger recipe follows.

RECIPES

"Goat Cheese and Roasted Beet Crostini"

3 large beets, cleaned and tops removed

1 large loaf of crusty French baguette, sliced into ½ inch thick crostinis

5 ounces fresh goat cheese

1 tablespoon freshly chopped tarragon leaves

Directions: Wrap each beet in tin foil and roast in a 350° oven for 1 hour. Remove beets from the oven and let cool until you can handle them. Meanwhile, turn oven up to 400°, lay out crostinis on a baking sheet, brush crostinis with olive oil (or spray with pam) and toast them until just golden. After the toasted crostinis have cooled, spread goat cheese over the crostinis evenly. Once beets have cooled, slip off the skins and then slice the beets into thin rounds. Place a round atop each goat cheese crostini. Sprinkle each crostini with tarragon leaves and serve cold. Pair this appetizer with a flute of bubbly!

- Serves 6

"Fennel and Aged Pecorino Salad"

1 ½ tablespoons red wine vinegar

¼ cup extra virgin olive oil

Salt and freshly ground black pepper

2 large fennel bulbs - halved, cored and very thinly sliced - reserve fronds

2 scallions thinly sliced

½ cup flat leaf parsley leaves

5 ounces aged pecorino cheese, shaved (use a vegetable peeler!)

Directions: In a large bowl, whisk the red wine vinegar and the olive oil, season generously with salt and pepper. Add the sliced fennel, scallions, parsley leaves and shaved pecorino and toss together. Transfer the salad to plates, garnish with clipped fennel fronds and serve right away. Pair this salad with a dry, crisp and verdant white wine!

- Serves 6

"Pasta Primavera with Herbs de Provence"

3 carrots, peeled 1 tablespoon dried herbs de Provence

2 medium zucchini 2 teaspoons kosher salt

2 yellow summer squash 2 teaspoons freshly ground black pepper

1 yellow bell pepper 1 pound dry farfalle pasta (bow-ties!)

1 red bell pepper 15 cherry tomatoes, halved

1 onion, thinly sliced ¾ cup shredded Parmesan cheese

¼ cup olive oil

Directions: Preheat oven to 450°. Cut carrots, zucchini, squash and bell peppers into thin 2 inch long strips. On a large baking sheet, toss the vegetable strips, onion, olive oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large baking sheet and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total. Meanwhile, bring a pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls and sprinkle with Parmesan cheese and serve. Pair this with a lovely pink wine!

- Serves 6

"Southwestern Burgers on the Grill"

1 ½ pounds ground beef (preferably chuck)

½ teaspoon each of garlic powder, chili powder, onion powder and ground cumin

¼ teaspoon each of salt and freshly ground black pepper

6 hamburger buns

6 slices of jack cheese

6 giant slices of ripe tomato

Corn tortilla chips

For the Guacamole:

2 perfectly ripe avocados

2 tablespoons fresh lime juice

2 fresh hot chili peppers, stemmed, seeded and finely chopped

6 spring onions, cut into very thin slices

1 tablespoon fresh chopped cilantro

Directions: Halve the avocados and remove the pits. With a spoon scoop out the flesh from the skins and put into a deep bowl. Mash it roughly with a fork, sprinkling with lime juice as you mash. Mix the chili peppers, green onions and cilantro into the avocado mixture, sprinkle remaining lime juice on top. Cover with plastic wrap and chill in fridge while you grill up the burgers. For burgers, place ground beef into a deep bowl, sprinkle with the garlic powder, chili powder, onion powder, cumin, salt and pepper and mix into beef gently with your hands. Form into 6 patties and grill to medium rare (well, that's how I like it!) Lightly toast your buns (he, he, he...) on the coolest part of the grill. When just about ready, place a slice of cheese on each patty and melt. Place a burger on each bun, top with sliced tomato, scoop a dollup of guacamole on each, crush tortilla chips in the palm of your hand and sprinkle on top of the guac and finally top each burger with the tops of the buns. Oh yah baby, chips n' guac on burgers, that's what I said... Dig in and serve with one of the juicy red wines!

- Serves 6

Michelle Wenz is the owner and Head Wine Consultant of Cuvée-Wine Cellar Management LLC.  Cuvée offers personalized sommelier and wine-related services to individuals and corporate clients, non-profit organizations and restaurants in the Houston area.  Please visit https://apps.rackspace.com/mail6b/www.CuveeManagement.com for more information and details of our services.