The world of wine can be an intimidating place, and getting stuck in the comfort zone of Sauvignon Blanc and rosé is understandable. And while we're headed towards summers' last hurrah, there are still plenty of warm nights 'til it's time for mulled wine. We enlisted The Standard, High Line's sommelier Aaron Thorp to direct us towards more refined options. Come into The Standard Grill, a 2014 winner of Wine Spectator's Best of Award of Excellence, or pick up a bottle in your local shop and sip away.
Muscadet
Made from the grape Melon de Bourgogne, Muscadet is known for its fantastic ability to pair with food. The high acid and mineral profile along with the slight salinity associated with Muscadet is a good (albeit predictable) pair with oysters, but try it with BBQ and you may have a new found respect for this summer staple.
At The Standard, High Line:
Muscadet Sèvre et Maine ‘Sur Lie’, Domaine de la Pépière ‘Clos des Briords’, Loire, France 2013
If you can’t be here:
Muscadet Sèvre et Maine, Domaine de la Louvetrie ‘Amphibolite Nature’, Loire, France 2012
(Astor Wines, 399 Lafayette Street, NYC 10003. $15)
Bordeaux Blanc
Well known for its red wine, there is a lighter side to Bordeaux: white. Made from a blend of Sauvignon Blanc, Semillon and Muscadelle, the whites are complex, textured and fresh, not to mention age worthy. For summer, look for a blend with higher percentages of Sauvignon Blanc for a more lively wine. Not sure if you could consider ending your relationship with Sancerre? Let’s put it this way: If Sancerre is the cheerleader; Bordeaux Blanc is the French foreign exchange student.
At The Standard, High Line:
Caillou Blanc du Château Talbot, Bordeaux, France 2009
If you can’t be here:
Les Hauts de Smith, Pessac-Leognan, Bordeaux 2012
(WINESHOP, 438 E. 9th Street, NYC 10003. $42)
Malvasia
Malvasia wears a number of different hats, making everything from dry whites to sweet wines to Madeira. As a dry white, the expression of Malvasia is a direct reflection of the region from which it comes. The classic stone fruit associated with the Mediterranean can change to citrus and minerality in the Canary Islands which can change to orange blossom and fall spice in Santa Barbara. The varied expressions of this variety all have one thing in common - they're like drinking sunshine in a glass.
At The Standard, High Line:
Malvasia Bianca, Palmina, Santa Barbara County, California 2011
If you can’t be here:
Malvasia Secco, Bermejos, Canary Islands, Spain 2013
(WINESHOP, 438 E. 9th Street, NYC 10003. $24)
Cabernet Franc
Mostly associated with Bordeaux and the Loire Valley, Cabernet Franc is known for its characteristic notes of violet, graphite and fresh herbs. If you haven’t had it, think of it as the lighter, aromatic cousin to Cabernet Sauvignon, and perhaps the perfect accompaniment to a charcoal grill. For summer, drink it chilled. For heat waves, look for a rosé of Cabernet Franc.
At The Standard, High Line:
Chinon Rosé, Bernard Baudry, Loire Valley, France 2013
If you can't be here:
Cabernet Franc, Bebame, El Dorado County, California 2012
(Astor Wines, 399 Lafayette Street, NYC 10003. $20)
Pinot Noir
Pinot Noir is a great summer red as its light body and high acidity make it a refreshing option. Due to its reputation as one of the great noble grapes, the price for Pinot Noir may not be as friendly as the wine itself. For summer, look for alternatives to the usual Pinot producing regions. Germany and Austria produce fantastic pinots at fraction of the price.
At The Standard, High Line:
Spätburgunder, Carl Ehrhard ‘Rüdesheim-Kirchenpfad’, Pfalz, Germany 2011
If you can’t be here:
Pinot Noir, Becker ‘Estate’, Pfalz, Germany 2011
(Crush Wine Co., 153 E. 57th Street, NYC 10022. $17)
