Wine for the Sunburnt: What to Drink When It’s Just Too Hot

Ok, there’s summer heat, and then there’s the kind that buckles asphalt, welds you to a vinyl chair, and makes the idea of a full-bodied red seem questionable. In the height of July, when the kitchen lies dormant, the ice bucket is as indispensable as air, and you are becoming part mermaid as you are spending hours in the pool or lake, the only sensible path is toward wines that refresh, revive, and disappear almost as quickly as they’re poured. Low-alcohol, high-acid, cleanly expressive wines aren’t just ideal — they’re essential.

Some of the wines that I am making room for in my fridge come from the Iberian Peninsula — wines built on bracing, coastal acidity: Txakolina, typically crafted from the indigenous Hondarrabi Zuri grape, hails from Spain’s Basque coast and often stays under 11% ABV. Its natural spritz lifts citrus and herbal aromatics, with maritime salinity that makes it perfect alongside boquerones, anchovies, or briny olives. It’s the vinous equivalent of plunging into cold surf.  Similarly, Vinho Verde, a category rather than a single varietal wine, often includes Loureiro, Arinto, Trajadura, and Alvarinho (Albariño) — grapes known for bright acidity, green apple, and lime notes. Some bottlings offer a slight pétillance, enhancing the refreshing quality. Txakolina and Vinho Verde are made for immediacy, not contemplation — ideal with ceviche, chilled salads, or simply a shaded terrace and salt air.

Another favorite — if you want a wine that will transport you to the French coast and pairs divinely with fresh seafood — is Muscadet, from France’s Loire Valley. Made from Melon de Bourgogne, it generally sits at 11–12% ABV. Often aged sur lie, it develops subtle texture while retaining razor-sharp acidity. Traditionally paired with oysters, it also shines with simply grilled fish or raw vegetables dusted with sea salt. Few wines offer such crystalline precision in punishing heat.

Next on my list — Rosé, far from frivolous, thrives in regions like Provence, Tavel, and Bandol. Provençal rosés blend Grenache, Cinsault, Syrah, and Mourvèdre, typically at 12–13% ABV, where pale hues belie structures of citrus pith, garrigue herbs, and hints of wild strawberry. Tavel leans on Grenache and Cinsault but often shows deeper color and phenolic grip, perfect for grilled meats and robust fare. Bandol rosé, primarily Mourvèdre-based, gains earthy nuance with age while maintaining taut acidity, making it one of the most structured, age-worthy rosés in the world.

Now, if you refuse to abandon red entirely, Lambrusco di Sorbara offers a charming loophole. Made from the Sorbara clone of the Lambrusco grape in Emilia-Romagna, it’s delicately effervescent, with tart cherry and raspberry fruit and bright acidity. Served cold, it thrives with cured meats, fried snacks, or any dish craving contrast and lift. Another option for those who truly enjoy their still reds — a chilled Cru Beaujolais, especially from a Cru known for making the lightest style, like Chiroubles, is delightful. This is a personal favorite of mine, not only for its delicious red fruit notes, but also for its bright acidity and low tannins — and it was the answer to a Master Theory question that I got wrong on my first attempt. How could I have forgotten Chiroubles when asked to list the Crus from north to south? I shake my head and ponder this as I pour myself another glass of it on my porch often…

July isn’t the time for wines that demand patience or debate. When the sun scorches and the patio chair clings to your skin, choose wines that are bright, brisk, and unapologetically refreshing. Wonderfully food-friendly, let them offer you respite from the heat before you notice the bottle is already gone.