Summer is heating up, and one perennial question still bubbles up: what wine should I serve with my summer barbecue fare? The summer heat changes the foods we eat, and how your palate processes flavors, which can make the task of pairing food and wine a little tricky.
If you’re going wine tasting this summer, remember to bring a cooler for any bottles you purchase at the tasting room. Hot cars can cook a bottle at about 80 degrees, and spoil your sipping souvenir.
Also, rosé consumption has been on the rise since 2015. It’s the fastest growing style in the United States, with growing popularity for summer cookouts.
Wine expert and host of Bottle Talk with Rick and Paul Rick Kushman uncorks those topics and more in this month’s Kushman by the Bottle.