That’s right, step away from the white wine—temporarily—and consider three reds that will have you late summer night’s dreaming: Bancroft Field Blend Red, Chambourcin and Pinot Noir. Our marketing manager Carley Razzi Mack grew up around wine thanks to her winemaking father and winery president Gino Razzi. Drink in her top three tips for savoring summer reds.
1. It’s OK to chill.
Go ahead: break convention. If you want to pair a red with your dinner and it’s hot outside, cool it down a bit! We always chill our Field Blend Red to the same temp as white wines (around 50–53 degrees). Pinots and Chambourcins are usually served around 62 degrees, but in my opinion, you’re going to enjoy the wine more if it is a varietal you like at the temp that suits the moment. I would suggest starting at 55 degrees; once in the glass, the wine will begin to open and warm just a bit. A great temp to drink the Pinots and Chambourcins is 57–59 on a hot day. Trust me, you'll enjoy it more.
2. Make friends with lighter bodied reds in warm weather.
It's a misconception that reds are for cold weather only. Here are three of my favorite wines to sip when the days are long:
- Bancroft Field Blend Red is perfect because it’s a light-bodied red that we always serve chilled. It is aged in stainless steel rather than the typical French oak that our reds typically age in, and that gives it a very approachable, easy-drinking taste.
- Our award-winning Chambourcin is amazing because it’s a local varietal that Penns Woods Winery is known for and is quite similar in structure to a Pinot Noir. It’s got a bit more earth and a pronounced black pepper finish yet with soft, light tannins, which make it great when served chilled.
- Pinot Noir is great because although we don’t make it—yet—it’s lighter in body and easy to find in wine and spirits stores. Like Chambourcin, it’s a surprise when chilled.
3. They’re great for grilling.
- Bancroft Field Blend Red is great with anything spicy as the tannins are barely present. It’s a fruit-forward wine, a mysterious blend of Merlot and Cabernet Sauvignon. The soft structure notes in the wine soothe the palate when paired with heat.
- Chambourcin is amazing with grilled meats, and we love it with lamb or bison burgers. These nice, flavorful meats bring complexity to the wine and complement its earthy characteristics.
- Pinot Noir is wonderful with grilled fish—specifically salmon. The soft fruit tones and soft tannic finish—you’ll often get a hint of black pepper—pair beautifully with it. The smoke from the grill and notes of black pepper are on point.
Visit the friendly and knowledgeable tasting room staff to sample Bancroft Field Blend Red and Chambourcin plus whatever else is currently pouring. Your taste buds will thank you, as will everyone at your Labor Day and late summer barbecues. Cheers!
Penns Woods Winery is a family-run Pennsylvania winery. With more than 40 years of experience in the wine business, winemaker Gino Razzi and his daughter, Carley Mack, produce award-winning wines from Pennsylvania-grown grapes. Penns Woods wines can be found in restaurants throughout Philadelphia and its surrounding suburbs. Stop in to your local state store and pick from a limited selection of wines, or visit our tasting room for the full offering. The tasting room in Chadds Ford provides an all-around vineyard experience and hosts live music, food and wine pairings and other exciting events each weekend. Score Penns Woods Winery news in your inbox by signing up for our newsletter today!
Photography credited to Nina Lea Photography.