When the weather starts getting hot tastes in wines often change from big reds to light whites. Chill the whites down and they provide the perfect refresher. They also provide a nice pairing to the often times fresher, lighter fair that people tend to eat in summer. Usually these lighter wines are also lower in alcohol, and tend to taste sweeter.

The following list of summer whites are organized from the lowest in alcohol and sweetest to the driest. All of them suit the season. Enjoy.

Tualatin Estate

2008 semi-sparkling Muscat frizzante

Willamette Valley

This wine is a beautiful pale yellow with nice clarity and a few occasional bubbles. The nose explodes with white table grape, spice, and melon, all very typical of this variety. The mouth feel is light and with a nice effervesce. There is noticeable residual sugar, the wine is sweet, and leaves a residual stickiness on the lips. The flavor is of apple juice, salmon berries, elderberry flowers, spice and honeydew melon (and yes, I have tasted all of those). The wine taste just like the grape it is made of which is one of my favorite out-of-hand grapes. Bring this wine with you on a picnic and enjoy on a nice, hot day. Serve chilled.

Spangler Vineyards

2007 Sauvignon Blanc

Southern Oregon

Sauvignon Blanc is one of my favorite food wines. It goes with almost everything. Something magic happens when paired with food. Both the wine and food taste better. That being said, I don’t really enjoy just sitting with a glass of wine from this grape. It is often quit acidic. This wine is light yellow and clear in appearance. The nose is filled with Pineapple, citrus, and kiwi with just a hint of grassiness. Palette includes apple in addition to what is in the nose. There is a nice acidic punch as well as noticeable residual sugar. I would call this one semi–sweet compared to the Muscat, which is just plain sweet. The afore mentioned acid helps balance the sweetness.

St. Innocent

2007 Pinot Blanc

Freedom Hill Vineyard, Willamette Valley

This wine is very pale, as Pinot Blanc’s usually are. The aroma is slightly floral with both Asian and Bosc pears in addition to other tree fruits. There is also a toast, marshmallow and wood scent. All of the scents mingle together on the palette with the progression being floral, pear, and wood with a floral finish. There is also a nice roundness upfront and then you notice the wine’s acid. It finishes with the roundness it started with and a touch of barrel. Like most Pinot Blanc’s, all of the aromas and flavors are quite pulled back and delicate. Serve chilled with seafood, fruit and cheese plates, or grilled vegetables. It also would complement the delicate taste of tofu or the layered, nutty taste of tempeh.