While a well-chilled glass of white or rosé is delicious on a warm, sunny day, sometimes the food (or your mood) calls for a red wine. Our editors stepped out onto the patio and selected a USA-made bottle to open when friends stop by or to enjoy while you read a best-seller in the shade.
This wine is all Cinsault from a single vineyard, a rarity in Washington State. Seeing no new oak, the aromas and flavors of tart red fruit, savory notes and flowers are achingly pure yet light on their feet, perfect for summer sipping. Try it with lamb kabobs. —Sean Sullivan
Outdoor dining with cookout fare intensifies flavors. Smoke, barbecue sauce, chips and dips…what’s not to like? Pair it with a unique, totally cool summer red that has something for everyone. This blend includes Syrah, Sangiovese, Montepulciano and a splash of the winery’s Evolution White wine. —Paul Gregutt
This light summer red, made using grapes sourced from a windswept vineyard impacted by the Petaluma Gap, doesn’t hold anything back in flavor. Winemaker Pax Mahle has crafted a wine that retains a gamy nature, sprinkled in white pepper, that finishes with brooding waves of spicy, tangy orange and plum. It’s ideal with burgers off the grill. —Virginie Boone
Spry and ethereal in feel, this late-release Cabernet Franc is the perfect companion for long, hot nights. Despite four years of oak aging, it’s remarkably fresh, bursting with sweet-tart cherries and violets. There’s also nuanced whiffs of leather, spice and balsamic vinegar that suggest seduction and sizzle.
—Anna Lee C. Iijima