WEINBERG'S WINE NOTES: Great picks for the great outdoors

By Ben Weinberg, Rocky Mountain News (Contact)

Published July 15, 2008 at 3 p.m.

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Summer means it's time to picnic, but serving food and drink outdoors brings its challenges.

Sure, you've already bought a wicker basket, you've stockpiled soda and water for the kids and non-drinking adults. And you have beer for those who want it. But what should you serve the wine drinkers?

The crisp acidity and fresh fruit flavors of whites and sparkling wines from temperate, maritime climes match best with warm-weather fare. With a cooler and ice, storage and serving temperature aren't issues. With cold cuts and cheeses, experiment with inexpensive bottles from California, including Joel Gott's Sauvignon Blanc - juicy, crisp and lemony - and the pear-and-apple-scented, guava-touched Chateau St. Jean Sonoma Chardonnay.

A good choice for cold chicken is Naia Las Brisas Rueda, a sunny Spanish white whose tingling acidity amplifies its lime, green apple and almond essence. To spice up a romantic picnic for two, pop a chilled sparkling rose such as Domaine Chandon Carneros Blanc de Noirs, with succulent cherry, racy apple and toasty caramel.

With reds, don't forget that cooler! You might think red wines don't require refrigeration, but no one likes hot drinks in the summer. Go for lighter juice like the spicy yet graceful Fleur Carneros Pinot Noir, full of elegant cherry and soothing sandalwood. Another good choice is a bright, perfumed wine such as the raspberry-tinged Sierra Cantabria Rioja, with its long finish of vanilla and spice.

If you're trying to impress a wine geek, pour one of the 2005 Burgundies. That year may be the greatest red Burgundy vintage of our lifetimes, and bottles are starting to show up in stores. A terrific example is Louis Latour Marsannay, stony and lean, with upfront notes of ripe cherry and a clean, raspberry finish. Don't forget to pack a half-bottle of late-harvest Riesling - such as D'Arenberg The Noble, with pineapple and cream swirling through honey and apricots - for the dessert course.

Many wines come with screw tops, Zork corks and other easy- to-open closures, but don't limit yourself. A two-stage waiters' corkscrew with a built-in foil-cutting blade (around $6 at retail) is an inexpensive way to be ready for any bottles that show up. They're called waiters' corkscrews for a reason: The best servers use them because they're simple and easy to operate.

While plastic cups are cheap, they can dull the taste of volatile liquids like wine. I recommend real glass with your libations, even during a picnic. (That's assuming glass is OK at your site. Also be sure to check if alcohol is allowed.) I keep a set of cheap wine glasses, which cost around $5 a stem, in the car.

Several wines recommended in this column were tasted at charitable events organized by Argonaut Wine & Liquor, run by wine manager Sheila Carey. The tastings are at Park Hill Golf Course the fourth Tuesday of every month. Next week's event, featuring wines from Australia and New Zealand, will benefit Easter Seals of Colorado.

Ben Weinberg is a certified sommelier. Write to benweinberg@comcast. net.

RECOMMENDED

White

* Joel Gott Sauvignon Blanc 2007 (California) $12

* Chateau St. Jean Char- donnay Sonoma 2007 (California) $11

* Naia Rueda Las Brisas 2006 (Rueda, Spain) $11

Sparkling rose

* Domaine Chandon Blanc de Noirs NV (California) $15

Red

* Fleur Carneros Pinot Noir 2006 (California) $17

* Sierra Cantabria Rioja 2006 (Rioja, Spain) $13

* Louis Latour Marsannay 2005 (Burgundy, France) $22

Dessert

* D'Arenberg Riesling The Noble (375 ml) 2003 (McLaren Vale, Australia) $25

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