Rethinking summer wine: Chillable reds, unexpected sips & what to pair them with

When the temperature rises, most people instinctively reach for a cold glass of white or a crisp rosé—and for good reason. But at Vine Bar, we want to inspire you to shake things up and explore wines you may not expect to love in the heat. Think chillable reds, fizzy pét-nats, and other fun, versatile bottles that thrive with a slight chill and a sunny afternoon.

Chillable Reds and Unexpected Sips

Not all red wines are heavy and brooding. Some are light, bright, and delightfully refreshing when served slightly chilled. Many light-bodied reds—meaning the weight and texture of the wine on your palate feels more like 1–2% milk vs. whole or cream—retain their structure and character, and even benefit from a slight chill.

Full-bodied reds, on the other hand, can feel thin, austere, and lacking finesse if served too cold. Lightly chilled reds are best served around 55–60°F. A good rule of thumb? Pop them in the fridge for about 30 minutes before serving.

Look for unoaked reds with bright red fruit—such as Grenache, Frappato, Nebbiolo (but not Barolo!), Pinot Noir, or Gamay—just to name a few.

At Vine Bar, some of our favorite chilled summer reds include:

• Opra (Grenache) from Madrevite, Umbria
• Bonsalto, a Sangiovese-dominant red blend from it’s namesake winery Bonsalto in Tuscany
• Ersa, a juicy red blend from Campania, where the pop of bright red fruits from Barbera and red cherry from Aglianicone jump out of the glass

These are perfect for patio sipping or pairing with summer fare.

Another favorite? Pét-nats (short for pétillant naturel) are naturally sparkling wines that feel celebratory but unfussy. Try Alluca from Sicily or Futura from Umbria—both pair perfectly with sunshine!

Looking for something truly off the beaten path? Try Gragnano, a dry, sparkling red from southern Italy. Known as the “pizza wine,” it’s rare in the U.S., but we’re lucky to source Granianum from Bosco de’ Medici in Pompeii. With notes of blackberry pie and black currant, it’s a unique pick for your next summer picnic.

Your Summer Wine & Food Cheat Sheet

Pairing wine with summer dishes doesn’t have to be complicated. Here are a few no-fail ideas straight from our tasting room:

• Grilled veggies or shrimp tacos? Reach for something citrusy and herbal like Grillo (Alegre) or Grechetto (Elve).
• Charcuterie under string lights? Bubbles always shine. Go traditional with Vesevius, or try something juicy with a little edge like our pét-nat Alluca.
• Fresh tomato pasta or caprese salad? A skin-contact white or crisp rosato will complement the acidity beautifully—think Pompeii Bianco or La Bisbetica.
• Pizza night? Sparkling red is fun, fizzy, and just a little wild—in the best way. Reach for Granianum.
• Backyard BBQ? Light, juicy reds like a chilled Sangiovese, Grenache, or even a fruity Montepulciano hold their own with smoky grilled meats.

And don’t forget the golden rule: If it tastes good with salty potato chips, it’ll probably be a hit at your next summer dinner party.

Let Summer Wine Be Playful

This summer, discovering something new, let your wine choices be playful, drinking them slightly colder than you’re “supposed to,” and pair them with whatever’s coming off the grill. At Vine Bar, we’re always here to help you find the bottle you didn’t know you were looking for. Come by, sip something unexpected, and toast to the season.

Meet Justina Latura

Justina Latura is a founding partner of Vine Bar, Lancaster’s artisanal wine gallery dedicated to showcasing sustainable, organic, and biodynamic wines. With a background in holistic wellness and a passion for clean, naturally crafted foods and beverages, Justina is committed to educating and inspiring others to appreciate the artistry and tradition behind every bottle. At Vine Bar, she celebrates the work of generational winemakers who honor the land and craft wines that tell a story—one sip at a time.

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