Temperatures are rising and wine glasses are asking for fresh and light drinks. Tacama experts invite us to try this summer’s must-haves. Their most irresistible offers for this season: white and rosé wines, perfect for enjoying at any moment of day or night, on their own or as protagonists of original cocktails.
Summer calls for enjoying different wine varieties than those consumed during the winter, with fresher, lighter, and less caloric flavors. It’s prime time for white and rosé wines, healthy and refreshing options to be served very cold, as Tacama’s bartender and ambassador Alexander Holender mentions: “It’s recommended that these wines be consumed between 8 and 12 degrees Celsius.”
Another factor that makes them even more desirable is their color. The lighter the wine’s tone, the more it reminds us of sunlight and sea breeze. These wines are also the best complement to seasonal dishes: cold, light meals like salad, fish, and seafood.
Maria Gutelli, Tacama’s Marketing manager, affirms: “Thanks to the salmon-toned wines from the south of France, rosé wines are trending this season. Their lightness, floral and nutty aromas, and expressiveness enchant us, as they transport us to a bucolic sunset in the Provence. Rosé wines are conquering hearts and are here to stay.”
She adds: “White wines, ideal to combat hot days or to accompany frugal meals of the season, aren’t far behind and have their space to their shine in Tacama’s portfolio.”
Frederic Thibaut, Tacama winemaker, highlights wines from the Selección line as the most palatable options. “The classic Blanco de los Blancos---made from Chardonnay, Sauvignon Blanc, and Viognier strains—has excellent structure and volume and can be well paired with seafood. On the other hand, the Blanco de los Blancos made only from Sauvignon Blanc is more acidic and livelier, with citric aromas of green lemon and pink grapefruit. It doesn’t need an elaborate pairing and can be enjoyed as an aperitif,” he states.
He also indicates that the Ambrosía Rosé shares the qualities of white wines; however, it can be differentiated through its ripe fruit aromas, such as peach. He highlights the attractiveness of its color: “It’s not a dark pink but more of a salmon tone, which visually makes it more elegant.” It pairs well with dishes like arroz con mariscos and lomo saltado.
For Alexander Holender, white and rosé wines can be consumed in any season and can be incorporated into cocktail making. “It’s always a good time to drink a wine-based cocktail. After returning from work on a hot afternoon, when barbecuing over the weekend, or during any family occasion. Wine and cocktail making always incite unity and sharing,” he says. “The Gran Blanco, for example, is very versatile and can be used as an ingredient in a wide variety of cocktails. The Ambrosía Rosé, on the other hand, is also perfect for cocktail making since it has simpler aromas and can be mixed with seasonal fruits. The end result is marvelous.”
The bartender presents us with two cocktails made from white and rosé wines. These fruity and refreshing ideas can be replicated at home.
- 2 oz of pink grapefruit juice
- 4 oz of Tacama’s Ambrosía Rosé
- 1 oz of sparkling water
- 2 strawberries cut into slices
In a wine glass or large glass, with ample ice, add all ingredients, leaving the sparkling water for last. Lightly stir and decorate with a slice of pink grapefruit.
- 2 tablespoons of chopped golden pineapple
- 3 pieces of lemon
- 1 tablespoon of sugar
- 5 oz of Tacama’s Gran Blanco
In a tall glass, add the pineapple, lemon, and sugar. Grind well with a mortar. Add ice to the brim, add the white wine, and stir until slightly diluted. Decorate with pineapple leaves and chopped pineapple.