Now that we are knee deep in summer we will all invariably be invited to numerous BBQ’s, If you don’t get invited to any BBQ’s, well this article will still be relevant and useful when you host your solo BBQ and need something refreshing to drink with that lonely hot dog and frozen burger patty. If you have made the choice to not bring beer to your event then I have some interesting white wine choices that don’t involve the words Sauvignon Blanc (SB) and Pinot Grigio (PG). Not that these wines are bad, they most certainly are not, but I feel that they overshadow the array of affordable crisp white wines that exist out there in the world. SB and PG have been on the playing field for too long and need to take a rest. Don’t worry, they will always be there ready in a moments notice. Let’s be adventurous and move to opening our wine options out past the obvious.

Let’s start with the wildly aromatic grape called Godello (godayo). The grape is native to Galicia, Spain and can possess tropical aromas in the nose. It is always fresh on the palate with hints of green apple, and grapefruit, and like most of the wines I will be talking about it finishes with crisp palate cleansing acidity. Who wouldn’t want to drink a wine made with that grape on a hot summer day! Ok, onward and upward.

The next killer summer grape is from Austria…and no it is not sweet, I promise! Gruner Veltliner, this grape varietal is all about pleasure. At the high end it has beaten out top Chardonnays. In the mid-range that I’m talking about it can have an apple scent and spiciness not scene in many simple white wines and it can finish with exotic fruit and dry, crisp acidity. That’s it, I’m pouring a glass of Gruner Veltliner right now…I’m serious. Who cares if it’s Monday afternoon.

Let’s keep going here, no rest for the wicked. The Cortese grape (aka Gavi) is grown in Piedmont, Italy where Barolo and Barbaresco are made. Gavi is a typical Italian white in the sense that is has high acidity along with fairly neutral flavors that don’t get in the way of food but rather refresh and cleanse the palate. Being from Piedmont though does make this grape a few dollars more than the aforementioned grapes. Gavi makes a great alternative to PG.

Here we go, one of my favorite whites is the Albarino grape. Once again this is yet another wine from Galicia, Spain in the northwest. Once again like the Godello from Galicia this grape is wildly aromatic, Albarino can have a nose of pineapple and other tropical fruit. On the palate you can look forward to some lychee, and lemon zest all coming to a crisp crescendo of acidity. If that doesn’t get you excited then you should probably just bring Milwaukee’s Best Light to the next BBQ and call it an early summer.

With all of these great-white alternatives to SB and PG you should have plenty to drink this summer. Step out of your comfort zone, and liven-up your taste buds. Let ten other people bring the Santa Margherita. You can be the one who shows up with wine that will always get you invited back. And if you don’t have any BBQ invites just grab a couple of bottles of the adventurous whites and crash the party, they’ll be glad you came…if only to drink your great wine before they call the police.

As always if you have any questions or gripes, I’m always at my wine store. Don’t forget to try the recipe it goes great with all of the grapes mentioned. Have fun, be safe!

Sweet & Spicy Grilled Shrimp Soft Tacos with Mango Avocado Salsa
Serves 4-5

½ pound Raw cleaned shrimp
Package of soft round tortillas

Shrimp Marinade
½ Cup Olive Oil
1 Lime juiced
2Tbls Cilantro
1 Jalepeno or favorite hot pepper
4 Scallions green part chopped
2-3 Garlic cloves
Pinch or so of Kosher Salt or Sea Salt

Mix in blender, add shrimp to marinade for an hour then skewer and grill shrimp for about 3 minutes or until done. Take shrimp off and chop. Take tortillas and put in tinfoil and put on grill for a few minutes to warm.

Mango Salsa
1 Mango, ripe & diced
½ Red onion finely diced
½ Red bell pepper, finely diced
1 Tbls Cilantro, chopped
1 Tbls Mint, chopped
1 Lime Juiced
Pinch of Kosher Salt or Sea Salt

Mix together and put in fridge.

When ready to serve put mango in a bowl and shrimp in a bowl. Put out some sour cream and let people make their own soft tacos.

I ain’t talkin’ about the Rosé served in a caraf at Beefsteak Charlie’s or the stuff you filled from a spigot in college that said Rosé or Blush. Those wines certainly have their place, and have always sold well, regardless of the headache they give you in the morning.

We’re heading in a totally different direction here. We’re not in high school or college anymore, we have real jobs and relationships that last longer than a full keg at a fraternity party, so put down that funnel filled with beer from an eight-dollar 30 pack and get ready to be enlightened about the world of wine…without all the stuffiness and pretension that can prevail at times in this business.

The Rosé I’m talking about is now produced around the world from many different varietals and can go from a light pink to an almost purple color. The depth of color all depends on how long the must (grape skins, seeds and stems) stays in contact with the grape juice—typically it’s two or three days.

An area of the world I love for Rosé is Provence, France with its beautiful landscape. The typical grapes used to make Rosé are grenache, cinsaut and a local red grape called tibouren.

Don’t focus too much on the weird grape names. We’re ultimately interested in the end result. The grapes, soil and dry hot Mediterranean climate that ends at the shores of the famed French Riviera offer up a Rosé with snappy fruit and a dry palate cleansing finish.

Rosé lends itself to being a natural companion to summertime foods and outdoor barbecues, where plates are overflowing with a variety of flavors.

I love Rosé with a grilled burger with garlic aioli (see recipe below) slathered all over—it’s an outrageous mouth-filling artery-clogging good time. All washed down with a nice Rosé.

Sure you might get laughed at by your friends…but it will be well worth it. Try Rosé with any mix of the healthy Mediterranean style dishes and recipes that you may have. Or better yet whip out a bottle of Rosé the next time you’re having cheese and crackers. Rosé goes great with Asiago, Brie, Camembert, Manchego, Fontina, and the king of all cheese Parmesiano Regiano.

Garlic Aioli
3 garlic cloves, chopped
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Then add a couple of dashes of your favorite hot sauce.

Great Rose Sangria
2 (750- ml) bottles your favorite rose wine
1 (750-ml) bottle sparkling water or club soda
3/4 to 1 cup granulated sugar
1 cup fresh raspberries
1 cup diced strawberries
1 cup diced nectarines or peaches
2 navel oranges, juiced
1 lemon, juiced

In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve. John Noakes is the owner of Off the Vine, a wine shop that recently opened in Norwalk at 1 Spring Hill Ave.