Summer calls for summer food, and summer food calls for summer wines -- wines that are light, chilly, and not too serious, so that they leave you light and chilled, too. And -- surprise -- this includes red wines. Chilled red wine? Of course. It's summer, and it's too darn hot for stuffy rules.
Cubes of juicy peach and apricots, doused with peach nectar and frozen in an ice tray, punctuate chilled Sauternes, a full-bodied dessert wine from western France. The liquid plumps up the fruit, which descends to the bottom of the glass as the cubes melt.
This recipe is designed to accompany the Lemon Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries.
95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.