Summer is here – June 21 officially – not that you can tell by any significant change in our weather. One thing's for sure though, we all like to enjoy a drink of something cool and refreshing for the next several months, whether while laying next to the pool or paired with your barbeque dinner that evening. It would seem appropriate to take a few minutes to look at the myriad of choices available in the world of wine today.

One of the good things happening in the United States wine market is the resurgence of rosé wines. For many years, rosé had an ambiguous reputation as a fruity, feminine summer wine. It was assumed to be sweet and simple, usually associated with white zinfandel.

Most wine drinkers don't realize that rosés, especially well made dry rosés, can be just as complex as their white or red counterparts. To really appreciate this misunderstood wine, one needs to try some of the rosés of France – Tavel, Listrac Côte du Rhônes and many of the rosés from Provence all come to mind. Try any of these wines in the summertime heat, and I'm confident you will be in for a pleasant surprise.

Sparkling wines make for a refreshing treat in the heat. They also offer you a wide range of flavors, be it a slightly sweet prosecco from Italy, a crisp, true Champagne or any of the multitude of options in between, like the cavas of Spain or the méthode champenoise from California. There is just something right about a cold glass of bubbly in the summer. Try pairing one with a platter of oysters on the half shell for a real treat.

Riesling is in the same boat as rosé in the U.S. – almost always assumed to be sweet. In actuality, good Rieslings (German in particular) cover the gamut from dry, deliciously crisp wines that are incredible with food all the way to very sweet dessert wines that are balanced with acidity to counter the cloying sweetness of a poorly made wine.

If you still feel a Riesling is too sweet, go for a sauvignon blanc. You have the option of the citrusy style of New Zealand or the crisp, herbal minerality of a Sancerre, either of which will be refreshing as can be. Chardonnay can be found unoaked now from all over the world, but you can't beat a crisp chablis or a white Burgundy to pair with a nice piece of seafood cooked on the grill with a squeeze of lemon!

For a nice change of pace why not get away from your comfort zone and give a different grape a chance. A pinot gris from Oregon or Alsace will definitely change your mind about Italian pinot grigio. While looking at wines from Alsace, be on the lookout for a slightly spicy gewurztraminer that will be perfect as an aperitif while you're sitting next to the pool. There are just so many choices.

We can't forget about red wines. While you might not opt for a heavy cabernet or Barolo in the heat, a glass of good pinot noir slightly chilled will pair wonderfully with a piece of grilled salmon with a dill sauce. Don't forget that barbeque we talked about earlier either. Put a slight chill on a cru Beaujolais and see how well that holds up to some BBQ pork or ribs. If you're not too comfortable with those French reds find any one of the hundreds of red blends from California that have gamay, syrah or zinfandel as a primary component and you won't be disappointed.

Once again you are on your own to investigate your options, and you have plenty of them. Feel free to try any of these suggestions and then branch out when you find a style you like. Take advantage of your local restaurants that offer a by the glass program with a large selection of varietals to pair with their menu items, you might find a new favorite.

Bon appetite!

By Chef Justin Hibberts

Summer Sweet Chili BBQ Shrimp

2 lb. peeled and deveined shrimp
1/3 cup jerk seasonings
½ cup olive oil
3 oz. honey

Combine oil, honey and jerk seasonings and marinated shrimp for 30 minutes to an hour. Skewer shrimp and grill for 2-3 minutes per side basting with your marinade to keep moist.

Sweet Chili BBQ

½ cup sugar
½ cup rice wine vinegar
½ cup ketchup
2 oz. molasses
4 Tbs. crushed chili flakes
7 garlic cloves, smashed
1 knuckle of ginger, sliced

Combine all ingredients in small sauce pot and simmer for 15 minutes. Let steep for 1 hour, then strain the sauce.

Grilled Summer Vegetable Salad

2 medium zucchini sliced in half
1 lb. button mushrooms
1 bunch of asparagus
One small red onion
3 cups cooked white rice.
Italian dressing

Marinate vegetables in olive oil and salt and pepper. Grill vegetables until tender then rough chop them. Toss with cooked rice, and dress in Italian dressing.