From wine to cocktails to non-alcoholic options.
When you think of relaxing during the summertime, you’re probably picturing yourself at a cookout, picnic, or poolside with a cold glass of something special in hand. Whether you like to grab a glass of wine or a can of Diet Coke, warm weather urges us all to indulge in the beverage that takes us to our happy place.
That said, it’s perfectly human to fall into a rut — sometimes, you need to refresh your routine drinks and try something new. If you don’t know what bottle of vino or specialty soda you’ll be sipping on all summer, we’ve got the expert advice you’re thirsting for. John Richard, the beverage director of New York restaurant Ci Siamo, recommended some top-notch summer wines (whites, rosés, and reds), shared his tips for what bottles to bring to that Fourth of July barbecue, and dished on his favorite new summer cocktail. Plus, he filled us in on alcohol-free options that are a lot more unique and exciting than plain ginger ale.
KCM: Red wine often brings cold weather and hearty food to mind. Can red wine work in the summertime?
John Richard: Red wine can absolutely be a summertime wine. When people think of classic reds, they think of opulent, full-bodied wines. But there’s a whole world of red wine that doesn’t fall into that category.
When I’m doing something red in the summer, I’m looking for something that’s juicy but doesn’t have a ton of tannin, maybe something with a lot of acidity to it. Something on the lighter, even medium-bodied side. You can still work in something that’s got body to it if you’re grilling up a steak in the backyard, but you don’t necessarily want a ton of tannin. It just doesn’t feel good in the summertime, so stick with your lighter reds. That could be a pinot noir, or something very Burgundian.
What are some of your favorite summer reds?
One of my favorite go-tos for this category — and there’s some debate on whether it’s actually a rosato — would be Cerasuolo d’Abruzzo. It’s a wine made from Montepulciano [grapes] and is made with limited skin contact. When you do that shorter maceration, you get a mineral-driven, darkly-hued rosato. There’s also a newer producer, Amorotti, that makes absolutely gorgeous, textural wines. One of the really big names right now is Arianna Occhipinti; she also does a 100 percent frappato [wine] — frappato is an intensely floral, aromatic red wine grape, which really speaks to me because it’s simple, pretty, and feels good to drink outside.
What’s your ideal white for summer?
When I’m thinking about drinking in the summertime, I’m thinking about relaxing outdoors — smelling the fresh air, the flowers, the grass. It’s not the most trendy, but you can never go wrong with Sauvignon Blanc. Its fresh-cut-grass and citrusy notes make me feel like a kid again.
Do you have any specific rosé recommendations?
Last summer was the summer of the pale blush. There was that trend on TikTok — you wanted the least amount of color on your rosato. I think we’re going to start to veer away from that because you can get some really great complexity in textures and flavors when you do a longer maceration.
For me, a big one is always the Nebbiolos. A Nebbiolo can have a lot of intense tannin structure, but it can make a very delicate wine. If you want a lighter style, Bardolino is a great option.
If you’re going to a summer barbecue, what’s a good bottle of wine to bring along?
It depends on what you’re eating. But my really quick and dirty rule of thumb for that is: If in December you would get a big Barolo, Napa Cabernet, or Bordeaux, go for a lighter version of that. If you look towards Sonoma or [California’s] Central Coast, you’re going to get lighter styles of Cabernet. Look for something that’s not done in oak — try something that’s done in stainless steel or cement. There are also some cool Australian Cabernets that are being made in a more juicy, lighter style — those can work.
If you’re going to do a white, a lot of great Sicilian wines have just a tiff of the skin contact to bring in some texture and a little bit of that tannin. That will balance out some fattier cuts of meat. But you still get this really great acid-forward profile that makes you want to take that next sip.
What cocktails are you making this summer?
Last year was the year of the spritz. Right now, we’re working on some sorbeto-based cocktails. A little Prosecco, a little Cappelletti on top, then some sour cherry or citrus sorbeto — you get a snack and a drink all at once. Think of it as an updated take on frosé. We’re also topping gelato with specially-paired Amaro and grappa.
Are there any non-alcoholic options you really like right now?
There are a lot of really good producers making great NA takes on spirits. Lyre’s non-alcoholic spirits are wonderful, we use them in our non-alcoholic cocktails right now.
We’re also doing a couple of sodas from a pretty big beer producer in Italy called Birra Baladin. They make a ginger one that’s on par with a slightly sweeter take on Campari that has a little spritz to it. It’s great to see that a lot of restaurants are flipping towards having thought-out [mocktails] rather than just getting an amalgamation of whatever fresh fruit juices they have in a glass.
