Ten Courses Scheduled--6 Brand NEW!
The new tasting room is now officially known as the "Wine Room." The marquee neon back-lit sign being built should be up by the end of the month. We have already conducted classes in the new facility to everyone's satisfaction. Ten courses are posted and six of them are brand new material. One class in particular aims to reach absolute beginners with wine. If you know of someone who has been hesitant to go to a class let them know the "For Beginners Only" course will be a very supportive and encouraging environment.

Michael Bryan
Executive Director, Atlanta Wine School & Editor, Connect With Wine eNews

Wines for summer sipping, whether solo around the pool or with food, need to be light on the palate, easy to enjoy, good food companions, and possessed of good, crisp acidity to cut through the heat. It's also a good plan in this heat to avoid wines that are heavy with oak or alcohol.   >>> This Month's Column

The Baton Rouge Area Convention & Visitor's Bureau teamed up with the Southern Breeze team to welcome wine & culinary aficionado's from all over the delta. This first time event went over very well, with "beaucoups" of wines to savor and cuisine to sample. The cajun charm was infectious.

>>> View Pics from the Weekend

When my wife's sister, who lives in southern Germany, declared she was getting married in Tuscany, I immediately began plotting wineries to visit. Then my wife drops rather casually how our two-year old, Willa, will be the flower girl and will be coming along.  Needless to say, we survived...actually quite well. Read on for some good pics and survival tips.   >>> Pics from the Trip

Amanda Wuest (left) accompanied Missy Ballew (AWS student) on her excursion to the island of Santorini in Greece. And you thought wine tasting was challenging? Check out the helpful key on how to properly taste in Greek! (right).

Wines for summer sipping, whether solo around the pool or with food, need to be light on the palate, easy to enjoy, good food companions, and possessed of good, crisp acidity to cut through the heat. It's a good plan in this heat to avoid wines that are heavy with oak or alcohol.

Most consumers tilt their wine choices toward white wines, and Summer is a good time to explore other wines, such as acid-rich Pinot Grigio from the Friuli (not the Veneto, as these typically lack acidity), Verdelho, Sauvignon Blanc, Pinot Blanc, Pinot Gris, Albarino (especially with shellfish), Gruner Gelatine (from Austria), and Soave. Riesling is a great choice for summer. Typically done in stainless steel and with temperate alcohol, often under 10%, Riesling, especially dry or trocken Riesling, is refreshing and food friendly.

Summer is when most people think they should drink roses, although, again, I confess I WOULD drink one in a blizzard. Not all pink wines are built alike, as consumers are beginning to realize. They're not all sweet. The fashion today is for dry rose, some so deeply colored they might almost be designed light reds. They're great with barbecue and typically embrace all the side dishes we serve with barbecue. Well, maybe not cole slaw. And they're ideal with Asian fare.
The fashion and passion for rose has led noted wine glass producer Riedel to make a rose glass for the third year. This is not as easy a project as might seem, because of the variety of grape types from which roses are made. This year's glass, in Riedel's Vinum series, is a tall tulip-shaped glass with a pink stem. When the wine is in the glass, it looks as though it fills the stem. Very pretty. Fifteen percent of the proceeds from the sales of the glass benefit Living Beyond Breast Cancer. (Sets of two glasses cost $50.)

Don't abandon red wines in summer. Instead of the heavier Zinfandels and Cabernet Sauvignon-based blends, try a Beaujolais. Lighter bodied, Beaujolais are extremely food friendly and bring to the table soft tannins and a lot of fruit character. Be sure to cool them before serving, to about 60 degrees. The fruit literally pops.
Lighter-bodied Italian reds, such as Dolcetto, are good choices, and so is Pinot Noir. As with Beaujolais, don't hesitate to cool these down substantially before serving them. It makes quite a difference.

Summer also is a time for inventive cocktails, and one of the most refreshing wine-based cocktails you can get is white Port over a bit of ice with some tonic water (just a splash) and a wedge of lime or lemon. This is authentic Portuguese aperitif sipping, and although it often comes as a surprise to consumers, once they taste it, they fall in love with the refreshing character it imparts. Serve it with simple nibbles, and imagine yourself high over the Duoro River on a warm afternoon.

Sangria is a favorite in summer, and if you make your own, you'll never again deal with the bottled version. Start by macerating some cut up fruits, including some citrus and melon, and sugar with a bit of brandy. Take a good, inexpensive Spanish red wine and pour it over the fruits. When ready to serve, pour into tall glasses over ice about half way and top with club soda. Set a wedge of orange on the side, and who says it's hot out there? You also can do a white sangria, sticking with white fruits and maybe including a fresh cherry or two for contrast. Torres Vi?a Sol, 100% Parellada, is an ideal wine choice for this project.

Below are some ideas for summer wine enjoyment. Experiment. Get outside the box. Loosen that collar and tie. Relax. It's time to DRINK wine, not just "oooh and ahhh" over it, and pronounce wise remarks thereon before imbibing it. Just drink it.

Full-bodied somewhat sweet white wine; medium golden color. Intense aromas of fresh golden fruits, with hints of apricots; palate shows a complex nutty character. Finish is long and clean. Grapes: Malvasia Fina and Gouveio (a/k/a Verdelho). Fermented at moderately cool temperatures. Some aged in wood, so it acquires that golden color and nuttiness, and the rest is not in wood so it retains fresh fruit characters. The blend is downright lovely, and nearly a miracle at this price. Serve chilled in small glasses or, as in Portugal, on the rocks with tonic water (a splash!) and lime wedges. Most refreshing!

Aperitif: salted almonds; cheese straws or cheese biscuits; grilled cocktail-sized sausages; green olives, liver pate on unsalted crackers. Cooking tip: Sautee pork medallions or chicken breasts, de-glaze the pan with some of the wine, add cream and reduce, and dinner's ready.

Georgia Crown
$10

Medium-bodied dry white wine; pale gold. Very delicate, indeed somewhat shy, aromas focused on tropical fruit (suggestion of pineapple) and wet hay; flavors are pleasant but simple a the outset. Suddenly, a decisive mineral note emerges. Finish is long, lively and mineral-rich. Good acidity. Clean, crisp conclusion. Grape type: Verdejo. Blended in are Viura and a bit of Palomino. Serve moderately chilled, about 55-60 degrees, as delicate flavors are easily dimmed by excess cold. Use a tulip-shaped glass.

Very light appetizers: Smoked salmon mousse with dill (excellent); fried chicken with (or without) honey mustard, cocktail-sized potatoes stuffed with sour cream, smoked salmon and dill; Spanish chicken croquetas, fried fish with tartar sauce, crab cakes or deep-fried calamari with lemon a?oli

Bibb Distributing Co.
$13

Medium-bodied dry white wine; pale greenish gold. Effusive aromas of tropical fruits, especially passion fruit and star fruit (carambola), cherimoya and similar exotic fruits. Flavors are complex, with these characters plus honeydew melon, citrus and substantial minerality. Follow-through is excellent, with flavors lasting long on the palate. Silky texture, with good acidity, although a burst of acidity at the end suggests acid adjustment post fermentation. No oak. Very fine value. Verdelho is a grape making its presence felt now in Australia. Serve moderately chilled, about 60 degrees, to keep the fruit flavors dynamic. Use tall tulip-shaped glasses.

Raw or roasted oysters with fresh lemon; deep-fried oysters or calamari with lemon a?oli, fresh vegetable salads, such as pea with tarragon and Dijon mustard; Caesar salad with anchovies, chicken salad-stuffed avocado, creamy shrimp salad with lemongrass, mild curried salads (chicken or tofu with curry), seafood or chicken with Asian flavors., steamed crab legs or lobster with drawn lemon butter

Bibb Distributing Co.
$13

Light/medium-bodied dry white wine; pale golden straw. Tropical fruit aromas begin with grapefruit then slide into pineapple and banana as the wine opens. Crisp citrus flavors follow on the palate, with citrus-tinged acidity that leaves a mouthwatering and very long finish. Well-integrated pineapple and banana flavors are the hallmark from beginning to end. Grape: Chardonnay. Serve chilled, about 55 degrees, in tall tulip-shaped glasses. New in Atlanta.

Cracked cold crab legs with garlic mayonnaise, creamy composed salads (Thai lemongrass shrimp, creamy mild curried chicken or tofu salad with chopped tart apples), cold oysters with lemon (raw or roasted), fried oysters, bacon-wrapped grilled shrimp, grilled scallops with mustard mayonnaise, wood-grilled mild fish (snapper, wild striped bass) with mango relish or salsa

Prestige Wine Wholesale
$13

Medium-bodied dry white wine; medium pale straw. Stony minerals penetrate the fine fruit aromas, and lead the complex, slightly spicy, pear/apple fruit flavors. A dab of quince kicks in toward the close. Steely clean. Explosion of fruit and minerals at the end. Serve moderately cool, about 55-60 degrees, to maximize flavors, and use tall tulip-shaped glasses.

Poached or baked salmon; crab cakes with Hollandaise, shrimp on grits with a creamy sauce; roast turkey breast, spatzle with ham; chicken thighs with caramelized onions, soft-shell crab and crab cakes, a creamy mild cheese, such as Delice de Bourgogne, Explorateur or St. Andre.

Atlanta Wholesale Wine/NDC
$15

Medium-bodied dry (about .2 RS) white wine; very pale straw. Aromas blend honeydew melon and lemon (winemaker says Meyer lemon especially, but that's a California specific variety). Lemongrass and honeydew fill the palate, which is lingering, clean and crisp. Luscious, creamy texture (there's that .2 RS). No barrel aging--all stainless steel. And no malolactic fermentation, so wine remains crisp. Very good food wine. Serve moderately cool, about 55-60 degrees, to maximize flavors, and use tall tulip-shaped glasses.

Green olives, goat cheese with green olives and fresh herbs, raw oysters with lemon or roasted oysters with lemon butter (Apalachacolas are still tasty at this time of year); bacon-wrapped grilled scallops with mustard mayonnaise; chicken salad with tarragon and almonds, pea salad with scallions and green bell pepper; ensaladilla rusa (assorted vegetables, tiny shrimp, mayonnaise)

Bacco Fine Wine
$19

Medium-bodied dry rose wine; lovely salmon pink. Captivating aromas of fresh red fruits, from cherries to a hint of pomegranate; flavors drill into red fruits and pick up complexity from spice notes. Acidity, minerality and tannins all contribute to raising this wine above the level most people expect in something pink. Saignee method--that is free-run juice is pumped off red grapes. Aged briefly in temperature-controlled tanks. It's real wine, Folks. Grapes: 50% Grenache, 40% Cinsault, 10% Syrah. Moderately chilled, about 55-60 degrees, in tall tulip-shaped glasses. Phenomenal value.

Salamis and cured meats, grilled ham steak, roll-up sandwiches with ham and turkey, grilled vegetables, composed salads, wraps, burritos with chicken and black beans, fajitas, barbecue, barbecued chicken, grilled chicken or grilled shrimp with salsa Romesco, escalivada or any eggplant dish with tomato, caponata, ratatouille

National Distributing Company
$11

Full-bodied dry rose wine; translucent reddish pink. Aromas of strawberry and red raspberry; with fresh red fruit flavors that capture a hint of candied apple, spice and the suggestion of cinnamon hearts. Skin and juice maceration for 48 hours, then stainless steel fermentation at cold temperatures. Grapes: 50% Tempranillo, 50% Garnacha, grown in Rioja Alavesa. Serve moderately chilled, about 55 degrees, in tulip-shaped glasses.

Pimento cheese, "Bolito" (ham, pickle, /// from Publix), smoked salmon mousse, antipasti, composed salads, shellfish or crab cakes with Remoulade sauce (not too spicy), fried or barbecued chicken, smoked meats, grilled sausages, grilled shrimp in the shell, roll-up sandwiches and wraps, grilled ham steak, bacon-laced baked beans

Grapefields
$13

Medium-bodied dry red wine; medium-deep purple red. Aromas of fresh red cherries, dark fruits emerge shortly; delicious berry flavors shape the palate. Rich core of sweet dark fruits, with good acidity and a long, clean finish. Soft tannins. Classic Beaujolais, but lacks that distinctive bubble gum character that make consumers disavow the genre. Grape: Gamay noir ? jus blanc. Serve moderately chilled, about 60 degrees, in tulip-shaped glasses to capture the lovely fruit.

Grilled hanger steak with mushroom sauce and grilled vegetables; grilled, roasted or fried chicken; Cajun deep-fried or roasted turkey; grilled sausages with bacon-laced baked beans, roast pork tenderloin, Santa Maria-style barbecue (tritip with dry spiced rub), mild cheeses

Grapefields
$16

Medium-full-bodied dry red wine; inky deep purple red. Raspberry aromas, with the merest hint of lead pencil, burst forth from the glass, literally perfuming the surrounding air. A deep, rich core of black fruit and suggestion of brown spices fills the palate. Finish is a little alcoholic, so be sure to serve with richer foods and slightly cooled, and serve in a generous-bowled glass. Mostly Cabernet Franc, with some Cabernet Sauvignon likely blended with it. Bourgueil is an appellation in the western part of the Touraine district (department [like a state] of Indre-et-Loire, named for the two rivers whose intersection shapes it) of the Loire Valley. St.-Nicolas de Bourgueuil is a small village just west of Bourgueil; its wines are usually lighter than Bourgueil and mature more quickly, but this example offers substantial weight and extraction. Its silky texture (soft tannins) and rich fruit appeal for outdoor barbecues. Serve cool, about 65 degrees, in tulip-shaped glasses. New in market.

Smoked liverwurst (Patak); wood-grilled lamb shoulder chops (give them just a bit of char) marinated in olive oil, red wine vinegar, garlic and herbs; grilled sausages, hanger steak, assorted grilled vegetables, Southern style barbecue (pulled or chopped with a mild tomato-based sauce), barbecued chicken with the same style sauce, even Chinese-style barbecued spareribs

Quality Wine & Spirits
$18

Medium-bodied dry red wine; deep purple red. Intense aromas of blackberries with hints of rhubarb and strawberry. Palate picks up the same characters and, framed by soft tannins, continues through a long, delectable finish. Touches of vanilla throughout, but not overwhelming. Gentle use of French oak, just 20% new. Just plain delicious. Grapes: 50-50 Grenache and Syrah from San Lucas appellation in southern Monterey. At cooler temperature, about 60 degrees, the fruit really pops. Use a tall medium-bowl tulip-shaped glass. This is seriously tasty work.

Country-style salamis, grilled sausages, rough-textured terrines, roast duck, grilled lamb, grilled Cornish hens brushed with blackberry jam thinned with some of the wine; Asian barbecued pork spareribs, classic Southern pulled pork or ribs with tomato-based slightly spicy (but not wicked hot) sauce or vinegar-tomato-pepper sauce, bacon-baked beans

Atlanta Wholesale Wine/NDC
$18

Medium-bodied sweet white dessert wine; slightly reddish golden color. Sweet aromatic scent focused on golden fruits--apricot and peach--with flavors that capture the same fruits. Silky textured, viscous and long finished. Sweet but not cloying, despite low acidity. Grapes: 67% Huxelrebe, first cultivated in the 1950s, and 43% Ortega, a crossing of Muller-Thurgau and Siegerrebe, named for Spanish philosopher Jose Ortega y Gasset. Also grown also in British Columbia and to some extent in eastern Canada. Both are known for low acidity, but these example seems to be well balanced. Perhaps it was acid adjusted. Alc.10%. Extraordinary value. Serve in small tulip-shaped glasses at about 55 degrees.

Fresh peaches or poached peaches and vanilla creme anglaise; peach fried pie; not-too-sweet cookie; shortbread; langues de chat; vanilla cookie. Creamy blue cheeses: sauteed pears with Cambozola. Also as an aperitif with foie gras, foie gras terrines and mousses.

Continental Beverage
$13/375 ml.