Men's Journal

Three refreshing ways to survive the summer

by Daniel Duane and Christian DeBenedetti

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Prosecco

The Party Starter

Prosecco has gone from regional obscurity to widespread fame overnight, largely because this pale-white Italian sparkler offers such a terrific combination of quality and price (our go-to, Zonin, runs about $12). But there’s another reason to love it besides its affordability: It takes so naturally to cocktails. Pair it with peach juice for a bellini — or with pomegranate or melon juice. If you’re in a refined mood, try it with a dash of sparkling water, a shot of St-Germain elderflower liqueur, and a twist of lemon. —Daniel Duane
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Rare Brews

Two exquisite craft beers, made only once a year

Firestone: Walker Solace

Hybrids of odd styles are popping up across the country, but this California beer is a brew marriage that actually works. The cross of wheat-enhanced Belgian saison and German hefeweizen intensifies flavor and spice in a lighter beer (firestonewalker.com).

Dogfish Head: Festina Peche

Sour beers are all the rage in craft brewing, but too many taste like pickle juice. Not so with brewer Sam Calagione’s summer-only offering, which is based on an acidic German style and made with peaches. It pops with the tart zing of good lemonade, with an added kick (dogfish.com). —Christian DeBenedetti
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Forgotten Whites

Dinner (or lunch) companions.

There’s always been an underground of California winemakers experimenting with oddball grapes, determined to make the finest wine their vineyards can produce with little or no consideration for commercial success. That trend has brought us California reds like grenache and cabernet franc, and now it’s turning up some winning alternative whites. So the next time you’re reaching for something cold to wash down the oysters, try one of these unusual varietals, which are bound to become household names soon. Their current obscurity, though, means more value for the dollar. —D.D.

Viognier

Full-bodied, soft, and plush in the mouth, viognier (pronounced vee-OH-nyay) occasionally gets described as the red-wine lover’s white. With lots of honeysuckle and spice notes, it has the versatility to work as a stand-alone cocktail or a dinner-table staple.

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2007 Arger-Martucci Vineyards Viognier

The nose is all sweet, soothing honeysuckle; the palate runs clean with stone fruit and a soft finish ($22; arger-martucci.com).

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Chenin Blanc

As the filler grape for oceans of bad bulk wine, chenin blanc has a shady reputation. But vintners are finally treating it to the kind of artisanal techniques that bring out its distinctive honey-apricot notes — perfect for pairing with slightly sweet barbecue sauce or coleslaw.

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2008 Dry Creek Vineyard Dry Chenin Blanc

The smell of wet straw and the taste of light tropical fruit are fused into a strong, balanced whole ($12; drycreekvineyard.com).

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Domestic Riesling

Oenophiles consider riesling a miracle grape with exquisite aromatics, but good U.S. versions used to be rare. No longer: Serious California rieslings are starting to abound. It’s got a racy-clean acidity excellent for washing down foods with a touch of heat.

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2008 Dashe Cellars Dry Riesling

Smells like summer rain perfumed with orange blossom and spice; tastes of apricot ($20; dashecellars.com).
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This article originally appeared in the June/July 2010 issue of Men’s Journal.