Time to Wine Down

Summer cellars

Comments (0) By Jen Karetnick Thursday, May 31 2001

...continued from page 1

Jeremy Eaton

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Nobu Miami Beach

1901 Collins Ave.
Miami Beach, FL 33139

Category: Restaurant > Japanese

Region: South Beach

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Shore Club Hotel

1901 Collins Ave.
Miami Beach, FL 33139

Category: Hotels/Resorts

Region: South Beach

Shoji Sushi

100 Collins Ave.
Miami Beach, FL 33139

Category: Restaurant > Asian

Region: South Beach

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Rick Garced, the corporate wine purchasing manager for Apollo Ship Chandlers, Inc., agrees wholeheartedly: "Reds in the summer can be very refreshing." But, he warns, "Big [red] wines, or wines with higher alcohol and with more tannic structure ... should be “cooled' to at least 60 to 62 degrees before serving. The big boys, Hermitage, Barolo, Aussie Shiraz, Chateauneuf du Pape [are] what I mean in wines that are full-bodied and contain high alcohol. Drinkable, yes, but in midafternoon high heat, [they] will tend to warm fast and develop a high alcohol finish to the wine -- and your brain."

Could be just the ticket for substance-friendly Miamians, actually. Lisa Somers, news editor of the Wine News Magazine, suggests adding a little more decadence to make those fruit-forward wines even more palatable. "If the structure and complexity of full-bodied cabernets, merlots, and zinfandels are what consumers crave, many will suck it up and drink those big reds poolside during hot, muggy South Florida summers. Cold accompaniments -- such as chilled blackberries, cherries, blueberries, even frozen bonbons or chocolate Fudgsicles -- could help die-hards cool off while enjoying big reds in the summer." Hear that sound? It's called a freezer door opening. So let it, both figuratively and literally, pour.