Red

Julienas “Roche Bleue” 2016; Marques de Casa Concha Pinot Noir 2017

Versatility is the key to summer reds, and a pair like this will see you through any situation. The Julienas is a “cru” (village-specific) Beaujolais and has more in the way of depth and complexity than the usual stuff. Expect some rather intense aromas of dark cherry, plum, red liquorice, wet pebbles and chocolate that lead to juicy, ripe, chocolate/cherry flavours. Fun and serious at the same time.

With the Pinot Noir, you’ll likely get some sandalwood mixed in with the tobacco leaf, wild herb and black raspberry scents that usher in sweet raspberry flavours wrapped around a mid-weight, elegant and well-balanced core. Both of these wines will show best if served slightly cool.

For meats off the grill, a few fuller-bodied reds will do the trick.

Bonpas Châteauneuf-du-Pape 2017

A finely-crafted and very well-priced CNdP, this wine, along with a bevy of others from the Bonpas lineup, were introduced to me over an intimate dinner with the estate’s Director Jean-Philippe Perrin. All the wines were first-rate, including this brambly, tarry, blackcurrant-soaked powerhouse full of complex, kirsch, currant and garrigue nuances. Keep an eye out for the Bonpas name when you’re looking for top-quality, affordable Rhône wines.

On the subject of Rhône wines, you might also want to check out for the Château d’Aiguville Côtes du Rhône Villages 2016. A muscular (15 percent ABV) number loaded with lead pencil/graphite, dark plum, woodsmoke and dark chocolate on both the nose and palate. This wine needs some air to really show itself, so give it an hour or so in a decanter and/or serve in glasses large enough to swirl.

Long Shot Cabernet Sauvignon 2017

Those who appreciate their reds a little rounder, softer, fleshier and, well, more Californian might want to consider this newish visitor from the sunshine state. Soft and plush as a Chaise Lounge with low acidity, low tannin but good balance nonetheless. Loads of silky black fruit, a dollop of mocha and a dash of white pepper to keep things interesting.