SCARSDALE, N.Y. -- With the sun shining and the children off at summer camp, it is a perfect time for Scarsdale residents to sit on their decks, by their pools or on the beach and enjoy some wine.
"When I think of summer wines I immediately think of white wine or light reds," said Brian Mullaney, sales manager of Zachys Wine and Liquor .
Mullaney said he recommends the "bone dry wine" Grüner Veltliner from the Wachau region of Austria. He also suggests Marsannay rosé, a Pinot Noir from Marsannay, a town in Burgundy. Mullaney said this rose has a deeper color than other roses making it "more of a wine." For an actual red Mullaney suggests the Bourgogne Pinot Noir.
"It is great entry level red," said Mullaney. This 2009 vintage wine is 100 percent Pinot Noir and is said to be a phenomenal year by critics. Pouilly-Fumé, a Loire sauvignon blanc, is "light, crisp with a little acidity," said Mullaney. "It is perfect for seafood or even spicy food."
Muscadet, another white wine, is "light with hints of minerals," said Mullaney. "Perfect with shellfish or literally sitting at the pool enjoying a cold one."
For those who want to add a little twist to their glass of wine, Zachys has a Sangria recipe that was given to them by an employee from Spain.
"This recipe is straight from Spain, literally," said Mullaney.
Classic Red Sangria
Two Bottles Enanzo Tempranillo Navarra 2008
One pear and one apple
¼ cups Simple Syrup
½ Triple Sec
½ cup Peach Schnapps
½ cup white rum
½ cup brandy
½ pineapple juice
One bottle of seltzer
Cut the fruit into bite-size pieces and put in a large pitcher. Cover the fruit with simple syrup, Triple Sec, Peach Schnapps, rum and brandy. Let it sit for up to three hours. Add the red wine and pineapple juice. Put the pitcher on ice. Fill a large wine glass with ice and pour the glass ¾ full with sangria. Finish with a splash of seltzer and garnish with lemon, lime and orange slices.
Serves eight-to-10 people.
Do you have a summer drink recipe or a favorite summer wine? Please share below.
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