And so it begins over the upcoming Memorial Day weekend, when millions of Americans put winter squarely in the rearview mirror and take to their outdoor barbecues. Serious grillmeisters understand that burning the steaks and charring the corn on the cob is not the only task at hand.
There are thirsts to slake, among other things. I, for one, enjoy a good dry rose when flipping the burgers (one-handed, I might add). Dining al fresco does not mean dumbing down your wine experience.
On the other hand, there are a few easy steps anyone can take to enhance the outdoor wine experience.
1. Do not fear the screwcap. Once thought to be the sign of an inferior wine, the screwcap turns out to be a superior closure for many wines, especially crisp white wines. Many top producers have gone to the screwcap even for their very finest wines. The list includes Sonoma Cutrer, Bonny Doon, Domaine Laroche, Baileyana and just about every top-notch winery in Australia and New Zealand. The screwcap is perfect for dining outdoors or serving wine at a picnic because you never have to worry about forgetting the corkscrew!
2. Don’t be afraid to chill the reds. Red wines served warm tend to be dull and lifeless, and sometimes harsh. Ten to 15 minutes on ice will freshen your reds and make them go down easier. Besides, on a warm day something cold always refreshes more than something lukewarm.
3. Avoid the plastic stemware. Sipping wine from plastic often leaves a metallic taste on the palate. Glass is always better, unless the rules of the outdoor area for your picnic expressly forbid it. If you are worried about breakage, use a sturdy water tumbler for the wine. You are less likely to have breakage and the tasting experience will be significantly improved.
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