Bringing together family and friends

by Susan Nye

College students were playing rugby and soccer long before the first intercollegiate match gave football its start. Pickup games were frequent and each school made up, and frequently changed, the rules. Dartmouth was famous for “old division football.” The game’s odd rules and melee-like play kept potential challengers at a distance. Still, it became a local favorite in the early 1800s and was played for more than a century.

Rutgers and Princeton claim the honor of playing the first intercollegiate football game in 1869. The home team prevailed with Rutgers winning the day in front of 100 cheering fans. Played on an oversized field in New Brunswick, New Jersey, the contest was a far cry from modern football. However, this match of wits, skill, and strength drew a crowd and gave rise to a whole host of traditions and rivalries.

Where There’s Football, There’s Food

Rumor has it that there were tailgaters at that first game in New Jersey as well as those that followed. Traveling by wagon and carriage, spectators came from far and wide to see the historic game. Hungry after the long trip, they perched on their tailgates to enjoy a late lunch while watching the game. Or so they say. Yale and Green Bay also claim to have invented this tradition.

Much has changed in 140 years, from the shape of the ball to the addition of referees and a standard set of rules. And of course there’s tailgating. It has evolved from a simple picnic to an epicurean feast. On game days throughout the country, stadium parking lots are bustling with loyal fans and enthusiastic chefs.

With spectacular weather and colorful foliage, fall is Vermont’s season to shine. It is a perfect time to bring your family and friends together to watch your favorite team and enjoy a delicious tailgate feast.

Hearty Black Bean Soup

There is nothing like piping hot soup on a crisp fall day.

Serves 8–12

• Olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 yellow bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 2 carrots, finely chopped
• 1 Tbsp minced jalapeño peppers, or to taste
• 1/4 tsp dried chipotle chili pepper flakes, or to taste
• 1/2 tsp ground cumin
• Kosher salt and freshly ground pepper
• 6 cups cooked black beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 1 – 1-1/2 lb boneless, skinless chicken breast
• 2–3 qt chicken stock (more or less depending on how thick you want your soup)
• 1 cup dry white wine
• 1 Tbsp fresh sage, chopped (or 1 tsp dry)
• 1/2 Tbsp fresh thyme (or 1/2 tsp dry)
• 1 bay leaf
• 4 cups fresh or frozen corn kernels
• Garnish: chopped cilantro

1. Heat a little olive oil in a soup kettle; add the onion, garlic, bell pepper, celery, carrot, and jalapeño pepper. Sprinkle with pepper flakes, cumin, salt, and pepper. Cook over medium heat for 10 to 15 minutes or until the vegetables are tender.

2. Add the beans, tomatoes, chicken, chicken stock, wine, sage, thyme, and bay leaf to the soup pot; bring to a simmer and cook for 20 minutes or the chicken is cooked through.

3. Remove the chicken from the pot. When it has cooled enough to handle, shred the chicken into bite-sized pieces. Add the chicken and corn to the soup. Cook for about 10 minutes, sprinkle with chopped cilantro, and serve.

Make this flavorful soup the day before the game to let the flavors mix and mingle; cool to room temperature and then store in the refrigerator. Reheat and pack in large, wide-mouth thermal containers.

Grilled Skirt Steak with Gorgonzola & Caramelized Onions & Peppers Bruschetta

You can grill the steak, onions, peppers, and bread at the stadium or at home. Either way you are in for a delicious treat.

Serve 8

• 3 lb skirt steak
• 1/2 cup red wine
• Balsamic vinegar
• 1 Tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 Tbsp fresh rosemary, chopped
• 1/2 Tbsp fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 8 oz Gorgonzola, at room temperature
• 4 oz cream cheese, at room temperature
• 1 red bell pepper, seeded and thinly sliced
• 1 red onion, thinly sliced
• Olive oil
• 16 baguette slices

1. Cut the steak into manageable pieces. Place the skirt steak in a large, heavy-duty plastic sealable bag. In a small bowl, whisk together the wine, 2 tablespoons balsamic vinegar, mustard, garlic, shallots, herbs, salt, and black pepper. Add the marinade to the skirt steak; seal the bag, pressing out excess air. Marinate the beef in the refrigerator for a few hours or up to overnight, turning occasionally.

2. Crumble the Gorgonzola into a small bowl; add the cream cheese and combine. Reserve.

3. Preheat grill to high. Set a grill basket on the grill to heat up.

4. Toss the peppers and onions in a little olive oil and balsamic vinegar and season with salt and pepper. Cook in a grill basket for about 5 to 6 minutes, stirring 2 or 3 times. Remove from the heat and reserve.

5. Remove the beef from the marinade. Grill the skirt steak for 2 to 4 minutes on each side depending on how you like your steak. Remove from the heat and let the meat rest for 5 to 10 minutes.

6. While the skirt steak is resting, grill the bread on both sides until lightly golden brown.

7. Thinly slice the skirt steak on the diagonal. Spread Gorgonzola on the toasted bread, and top with thin strips of steak and caramelized onions and peppers.

If you don’t want to lug a grill around, prepare everything through step 6 and assemble the bruschetta at the stadium.

Triple Threat Brownies

These brownies are incredibly decadent. Cut them into small, one- or two-bite squares. Enjoy!

Makes 48 or more brownies

• 12 oz semisweet chocolate
• 2 sticks butter, cut into pieces
• 1/2 cup chocolate syrup
• 2 tsp pure vanilla extract
• 1 tsp instant espresso coffee powder
• 4 eggs, slightly beaten
• 1-1/2 cup sugar
• 1 tsp salt
• 1 cup flour
• 1 cup milk or white chocolate chips

1. Preheat oven to 350°. Butter and flour a 9×13-inch pan.

2. Melt the chocolate in a heavy saucepan over low heat. Remove from heat and add the butter. Whisk until the mixture is smooth. Add the chocolate syrup and whisk to combine.

3. Transfer the chocolate mixture to a large mixing bowl. Stir in the vanilla, espresso, and eggs. Mix thoroughly.

4. Whisk the sugar, salt, and flour together into a medium bowl. Add the dry ingredients to the chocolate mixture. Blend thoroughly. Add the milk or white chocolate chips and stir to combine.

5. Spread the batter evenly in the prepared pan. Bake at 350° until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Allow the brownies to cool completely in the pan; cut and serve.

What to Bring?

There is nothing worse than arriving at the game only to realize that you forgot to bring a carving knife, cups, or the mustard!

• The Food & Drinks!
• Plus, don’t forget:
• Salt and pepper
• Salad dressing
• Condiments, which change with your menu: ketchup, mustard, pickles . . .
• Water
• Ice

For the Chef:

• Grill
• Charcoal and charcoal starter
• Lighter or matches
• Grill brush
• Grill basket
• Long-handled tongs, fork, spatula, and spoon
• Cutting board and carving knife
• 2 to 3 dishcloths

For the Table:

• Serving platters and bowls
• Serving spoons, forks, and knives or spreaders
• Forks, knives, spoons, and napkins
• Plates and cups plus, depending on your menu, bowls and mugs

For Cleanup:

• Garbage bags
• Storage containers and bags
• Wet wipes

Susan Nye is a freelance writer and lives in New Hampshire. You can find more of her work and many of her favorite recipes on her blog at www.susannye.blogspot.com and online at www.susannye.com.

by Susan Nye

You know its mud season when you’re more than a little tired of the snow. It’s not surprising. The beautiful white, fluffy stuff is long gone. The ski hill has closed. Spring showers are ever-so-slowly melting the piles of dirty snow that linger on roadsides and at the end of the driveway.

Springtime Challenges

Northern New England’s highways and byways offer a special springtime challenge. Frost heaves and potholes make driving an Evel Knievel-like experience. Years ago I lived at the top of a very steep dirt road. When winter turned to spring, melting snow turned the unpaved surface into a bubbling brook. Every evening, as soon as the sun went down, the temperature dipped and the brook was transformed into a sheet of ice.

As spring progressed, it eventually became warmer and the road was a sea of mud both day and night. Just out of college, I drove a cute but aging second-hand sports car. During mud season I could only hope to drive it. My little roadster skittered on the ice like a drunken roller skate and had little if any traction in the mud. The car spent most of the spring marooned on a dry patch of land at the top of the hill. After a year or two, it was clear I needed to make a decision: dump the car or move. I was 24, I kept the car.

Exotic Inspiration

By mid-April, we’re not just tired of the mud, rain, and messy spring; we’ve had our fill of traditional New England comfort food. We’re tired of Nana’s award-winning chowder and Aunt Bertha’s famous pot roast. We’re ready to give the mac and cheese the heave-ho and put away the soup kettle until next October.

It is time to look to warmer climates for some exotic culinary inspiration. It’s time to defy mud season and cook up a spicy curry or a zesty Caribbean stew. Some of my favorite springtime dishes are inspired by the hot sun and dry air of the Mediterranean, North Africa, and the Middle East.

If the cold, wet spring has got you down, create your own oasis of good food and good company. Invite friends and family in for a feast inspired by summer evenings in Morocco, Turkey, and Greece. Bon appétit!

Baba Ghanoush with Fresh Vegetables and Pita Bread

Baba Ghanoush is a popular favorite throughout the Mediterranean from Turkey to Israel to Morocco.

Makes about 1 cup

• 1 medium eggplant (approximately 1 lb)
• Olive oil
• 2 cloves garlic, cut into slivers
• 1/2 small onion, finely chopped
• 2 Tbsp lemon juice
• 2 Tbsp tahini*
• 1/4 cup flat leaf parsley
• 1/4 tsp paprika
• Kosher salt and freshly ground pepper, to taste
• A variety of fresh, chopped vegetables
• Pita bread, cut into triangles and warmed in the oven

Instructions:

1. Preheat oven to 350º.
2. Cut the eggplant in half and brush lightly with olive oil. Cut slits into the eggplant and insert the garlic slivers. Bake cut-side up at 350º until the eggplant is soft, about 40 minutes.
3. While the eggplant is cooking, sauté the onion in a little olive oil over medium heat for 5 to 10 minutes or until translucent.
4. When the eggplant is cool enough to handle, scoop the eggplant and garlic out of the skin and put in the bowl of a small food processor. Add the onion, lemon juice, tahini, parsley, paprika, salt, and pepper. Pulse to mash and combine.
5. Chill in the refrigerator until ready to serve. Serve with fresh vegetables and warm pita bread triangles.

*Tahini is a sesame paste. You can find it in the international aisle of most large supermarkets, specialty grocery stores, and online.

Mediterranean Chopped Salad with Lemon Vinaigrette

A refreshing start to a spring feast.

Serves 8

• 1 head romaine lettuce, finely chopped
• 1/2 red onion, thinly sliced
• 2 medium cucumbers, peeled, seeded, and chopped
• 16 radishes, chopped
• 24 grape tomatoes, halved
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh mint leaves
• Juice of 1 lemon
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 6–12 Tbsp extra-virgin olive oil, to taste

Instructions:

1. Combine the lettuce, onion, cucumber, radishes, tomatoes, parsley, and mint in a salad bowl and toss to combine.
2. In a clean glass jar, combine the lemon juice, garlic, salt, and pepper; shake to combine. Add olive oil to taste and shake to combine. Drizzle over the salad and toss. Serve immediately.

Store leftover lemon vinaigrette in the refrigerator.

Chicken Tagine with Green Olives and Preserved Lemon

Serves 8

• 1 large pinch saffron
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp sweet or hot paprika
• 1/4 tsp red pepper flakes or to taste
• 1 tsp cloves
• 1 tsp freshly ground pepper
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 Tbsp minced fresh ginger
• Olive oil
• 3 lb boneless breast of chicken
• 1 preserved lemon (recipe follows)
• 1 large onion, coarsely chopped
• Kosher salt and freshly ground pepper
• 1/2 cup green Sicilian olives, pitted and roughly chopped
• 1 cup chicken stock
• 2 bay leaves
• 1/4 cup fresh cilantro leaves, chopped

Instructions:

1. Combine the spices with the garlic and ginger in a small bowl. Whisk in enough olive oil to form a smooth paste.
2. Put the chicken in a large bowl. Add the spice paste and rub it over all the pieces. Cover and refrigerate for at least 2 hours and up to overnight.
3. Rinse the preserved lemon. Scoop out and discard the flesh. Cut the peel into strips and reserve.
4. Add a little olive oil to a large casserole and heat over medium high heat. Add the onions, season with salt and pepper to taste, and cook until just starting to brown, about 3 minutes. Remove from the casserole and reserve.
5. Add a little more olive oil to the casserole, add the chicken breasts, and lightly brown on both sides, about 2 minutes. Return the onions to the casserole. Add the olives, chicken stock and bay leaves. Cover and bring to a boil. Reduce heat and simmer for 30 to 35 minutes. Remove the bay leaves and discard. Garnish with chopped cilantro and serve with couscous.

Preserved Lemons

You can find preserved lemons in specialty grocery stores and online but they are easy to make. You just need to plan ahead.

• 12 lemons
• Sea salt
• Olive oil

Instructions:

1. Slice each lemon in half. Place half the lemons in a bowl and toss generously with salt. Transfer to a 16 oz wide-mouth glass jar with a lid.
2. Juice the remaining lemons and pour the juice into the jar with the salted lemons. Fill the jar to the top. If you run out of lemon juice, top off with olive oil. Secure the lid and let sit in a cool, dry place for 3 to 5 days. Refrigerate.

The lemons will keep for at least a month in the refrigerator.

Citrus-Mint Couscous with Dried Fruit and Pine Nuts

Serves 8

• 4-1/2 cups chicken stock
• 2 cups couscous
• 1/2 tsp kosher salt or to taste
• Large pinch saffron
• 1 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp allspice
• 1/2 cup dried fruit (chopped apricots, golden raisins, or currents)
• 1 clove garlic, minced
• 1/2 cup pine nuts, lightly toasted
• Grated peel and juice of 1 orange
• Grated peel and juice of 1 lime
• 2–3 Tbsp extra-virgin olive oil

For garnish:

• 3 scallions, thinly sliced, green parts only
• 3 Tbsp chopped fresh mint
• 2 Tbsp chopped fresh parsley leaves

Instructions:

1. Put the stock in a medium saucepan and bring to a boil. Remove from the heat, and add the couscous and spices; stir to combine. Cover and let sit for 10 minutes.
2. Uncover and fluff with a fork. Add the dried fruit, garlic, pine nuts, grated peel, and juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine and let sit for an additional 5 minutes. Sprinkle with scallions, chopped mint, and parsley and serve.

Sweet Almond & Honey Pastries

Makes about 16 pieces

• 2/3 cup raisins
• 1/2 cup freshly squeezed orange juice
• 2/3 cup whole almonds
• 1/4 cup brown sugar
• 1/2 Tbsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp cloves
• Pinch nutmeg
• Pinch kosher salt
• 2/3 cup grated coconut
• Grated peel of 1 orange
• 1/4 cup honey
• About 1 lb phyllo, defrosted and at room temperature
• 1 cup (2 sticks) butter, melted and slightly cooled
• Honey-Orange Syrup (recipe follows)

Instructions:

1. Put the raisins in the orange juice and let soak for 2 hours.
2. Place the almonds, brown sugar, and spices in a food processor and process until the almonds are roughly ground. Add the raisins, orange juice, coconut, orange peel, and honey; pulse a few times to combine.
3. Put the rack in the middle of the oven and preheat oven to 350º.
4. Place the phyllo vertically in front of you on your work surface. Using a sharp knife, cut lengthwise into 2 columns. Stack and cover with a clean, damp kitchen towel.
5. Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with butter. Place a scant tablespoon of the filling at the top of the phyllo and fold like a flag to form a small triangle. Place the triangle on a baking sheet seam-side down. Cover with a kitchen towel and continue with the remaining filling and phyllo.
6. Brush all the triangles with butter and bake for about 15 minutes or until the triangles are lightly golden and puffy. Remove the pastries from the baking sheet and put in a glass dish in a single layer. Drizzle Honey-Orange Syrup over the hot pastries. Cool to room temperature and serve.

The pastries can be made 2 days ahead and stored in an airtight container or prepared up through step 5 and frozen for up to 1 month. Defrost before baking.

Honey-Orange Syrup

• 1/3 cup honey
• 1/3 cup freshly squeezed orange juice

Instructions:

1. Combine ingredients and microwave on high for 30 seconds. Stir and zap for an additional 30 seconds. Cool to room temperature and refrigerate until ready to use.

Susan Nye is a corporate dropout, writer, and cook. Before moving permanently to New Hampshire, she was a frequent business traveler to Greece, Turkey, the Middle East, and Africa. Susan writes for magazines and newspapers throughout New England and has a weekly food blog at www.susannye.wordpress.com.

Spend a romantic evening sharing a delicious dinner and your favorite wine.

Fresh Spinach Salad

An elegant and tasty start to any meal.

• 3 slices bacon
• 1 bag baby spinach
• 1 small to medium red onion, very thinly sliced
• 3/4 cup toasted pecans, coarsely chopped
• Dressing
• 1/4 cup of balsamic vinegar
• 1/4 cup honey
• 1/4 cup extra virgin olive oil
• 2 Tbsp water
• 1 clove fresh garlic, minced
• 1/4 tsp pepper
• 1/2 tsp salt

In a heavy skillet, fry the bacon until crisp. Drain, and break into bits.
Toss the spinach, red onion slices, and bacon together. Combine the dressing ingredients in a blender or food processor. Pour over the salad mixture just before serving. Sprinkle with pecans.

Chicken Cacciatore with Angel Hair Pasta

Here’s a wonderful recipe that’s easy enough for an everyday meal yet elegant enough for any special occasion.

• 2 Tbsp flour
• 4 boneless skinless chicken breast halves
• 2 Tbsp olive oil
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 can (6 oz) tomato paste
• 1 cup chicken broth, regular or low-fat
• 1/3 cup white wine
• 1 can (8 oz) sliced mushrooms, or 1 cup fresh
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/4 tsp marjoram
• 8 oz angel hair pasta
• Grated Parmesan cheese

Place the flour in a plastic bag. Place the chicken breasts in the plastic bag and shake to coat with flour. Heat the olive oil in a large skillet over medium high heat. Add the boneless chicken breasts and saute for about 2 minutes per side or until the lightly browned on both sides. Remove the chicken breasts from the skillet. Wrap in foil and set aside.

Place the celery and onion in the skillet and saute over medium heat for about 2 to 3 minutes or until the onion is transparent and the celery is barely tender. Stir in the tomato paste, chicken broth, white wine, mushrooms, basil, thyme, and marjoram. Stir over medium heat until well blended. Place the chicken breasts back in the skillet. Spoon some of the sauce on top of the chicken. Reduce heat, cover, and simmer for about 35 to 40 minutes or until the chicken is thoroughly cooked and tender.

Meanwhile, after the chicken has been cooking for about 20 minutes, cook the angel hair pasta as directed on the package; drain. Place the cooked and drained pasta on a large serving platter. Place the chicken breasts and sauce over the cooked pasta. Sprinkle with grated Parmesan cheese and serve.

Chocolate Covered Strawberries

Melt chocolate in the microwave and turn fresh strawberries into a decadent treat.

• 6 oz semi-sweet chocolate
• 2 Tbsp unsalted butter
• 1 pint fresh strawberries, washed and dried (Do not remove stems)

Line a tray with waxed paper. Place the chocolate in a 1 quart microwave-safe bowl. Place the butter in the center of the chocolate. Cook in a microwave oven at 50% power for 2 minutes. Stir, then cook at 50% power for 15 seconds intervals, just until the chocolate is melted.

To coat the strawberries: One by one, holding a strawberry by the stem, partially dip it into and swirl in the melted chocolate mixture. Place the coated berries, stem side down, on the lined tray. Refrigerate for about 30 minutes to harden the chocolate coating before serving. Store any leftover chocolate-dipped berries in a covered container in the refrigerator.

They’re high in health benefits

Blueberries possess the highest antioxidant capacity of all fresh fruit because they are rich in antioxidants like anthocyanin, vitamin C, B complex, vitamin E, vitamin A, copper (an effective immune builder and antibacterial), selenium, zinc, and iron (promotes immunity by raising hemoglobin and oxygen concentration in blood). These nutrients help boost the immune system. Blueberries’ anthocyanin, a pigment responsible for the blue color, neutralizes free radicals in the body, which affect disease and aging. The abundance of vitamin-C is also a big factor for this as well. Berries for a healthy heart? A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.

Easy Recipes

Enjoy delicious blueberries this summer, and take advantage of their health benefits as well.

Blueberry Fruit Shake

Makes 2 to 3 portions, about 2-1/2 cups

• 2 cups frozen blueberries
• 1 cup frozen mixed fruit (including cantaloupe, honeydew, grapes, peaches)
• 1 cup milk
• 1 tablespoon sugar
• 2 teaspoons vanilla extract

In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar, and vanilla extract; whirl until smooth. Serve immediately.

Blueberry and Goat Cheese Salad

Makes 4 servings

• 4 cups mixed salad greens
• 3 to 4 ounces goat cheese or other soft cheese
• 1 cup fresh blueberries
• 1/2 cup pecans or walnuts*
• 1/4 cup prepared Italian or balsamic dressing

Arrange greens on four salad plates, dividing evenly. Slice or shape goat cheese to form four rounds; arrange in center of each plate. Sprinkle blueberries and pecans on greens. Drizzle dressing over salads.

* To crisp nuts and bring out their full flavor, toast them in a 300º F oven for about 5 minutes.

Blueberry and Gorgonzola Salad with Mixed Greens
From Executive Chef Albert Paris Zanzibar Blue, Philadelphia, Pennsylvania

Makes 4 servings

• 1/4 cup Safflower oil
• 3 tablespoons Sour cream
• 2 tablespoons Honey
• 1 tablespoon White vinegar
• 1 tablespoon Poppy seeds
• 1 teaspoon Lemon juice
• 1/2 teaspoon Salt
• 1/8 teaspoon Ground black pepper
• 8 cups Mixed salad greens such as Bibb lettuce, tatsoi, and Belgian endive
• 1 cup Fresh blueberries
• 2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled

1. To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

2. To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.

3. Garnish plates with additional endive leaves, if desired.

Blueberry-Onion Sauced Pork Tenderloin

Makes 4 servings

• 3/4 to 1 pound pork tenderloin
• 2 tablespoons butter, divided
• 2 medium onions, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons sugar
• 1/4 cup port wine or sweet sherry
• 2 tablespoons balsamic vinegar
• 1 cup fresh or frozen blueberries
• 1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.  Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries, and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

by Linda A. Thompson-Odum

Wine typically doesn’t make most summer beverage lists. Instead, people reach for beer or frozen cocktails as the weather warms. However, with the vast collection of worldwide wines available, many varieties are perfect for summer’s heat and lighter cuisine.

A good summer wine selection is one that will please many palates at cookouts, picnics, and other gatherings. Here are our top 10 picks:

1. Ermita Rioja Rosé A medium-full bodied red wine from Spain with flavors of strawberry, watermelon, and a little raspberry. It goes well with ham and Mediterranean-style foods—anything made with garlic, olive oil, and salt. ($16.99)
2. Cappella Sant’ Andrea Vernaccia Di San Gimignano From the Tuscany region of Italy, this white wine pairs with seafood and cold cuts. As far as the flavor goes, think citrus and minerality. ($16.99)
3. Porta Sauvignon Blanc A classic sauvignon blanc from Chile with citrus and floral characteristics and some minerality. It makes you think of summer and it’s user-friendly with a screw cap. ($13.99)
4. OS Winery Riesling From a small, family-owned winery in Washington State, this wine is low in alcohol—under 10 percent—which is classic of Rieslings made in the German style. Unlike what most people think of Rieslings, this one is off-dry—not sweet. It is medium-bodied with good balance and flavors of apples and chocolate. It pairs well with ham and other salty dishes. ($20.99)
5. Amavi Semillon A big, dry wine made with white Bordeaux grapes. Brock likes this wine with scallops since it has flavors of citrus oil, honey, and melon. ($19.99)
6. Oreana Pinot Noir This California red has flavors of cherry, raspberry, and cola, with a nice smooth texture. Pair it with grilled salmon or other grilled fish, and grilled pork seasoned with a little rosemary. ($18.99)
7. Ermitage du Pic Saint Loup A French wine that has a dark, almost black, color with a spicy pepper flavor balanced with plumb and violet flavors. It goes well with t-bone steak, rib eye, and lamb. ($18.99)
8. Familia Mayol Bonarda Made from Argentina’s national grape (bonarda), it is fermented in stainless steel, not oak, which helps to emphasize the aromas of mint-eucalyptus and fruit flavors. It has a silky-smooth texture and pairs well with skirt steak. ($19.99)
9. Melanto Terrace Zinfandel This is a typical California zinfandel that is very fruit forward. It has flavors of raspberry and a little blackberry, plus chocolate and black pepper. It goes well with anything grilled, but nothing serious. Nothing too spicy or sweet. ($14.99)
10. Robert Mondavi Private Selection Cabernet Sauvignon The wine has the sweet black cherry and dark berry fruit character that distinguishes California’s finest Cabernet Sauvignons, and its ripe fruit is supported by velvety tannins and well-integrated oak. This is a wine of excellent depth, richness, and length on the palate. ($16.99)

Party Punch

To give wine even more of a summer twist, mix up a pitcher of sangria. This wine punch, which originated in Spain, is a great party beverage and is enjoyed by non-wine drinkers. Feel free to experiment with different fruit and liquor additions, and for a sweeter beverage, use ginger ale instead of club soda to get the fizz.

Sangria

• 1 bottle red wine (zinfandel, shiraz, cabernet sauvignon)
• 1/2 cup brandy
• 1/4 cup Cointreau
• 1/2 cup orange juice
• 2 Tbsp sugar
• 1 lemon, sliced
• 1 orange, sliced
• 1 lime, sliced
• 1 cup club soda or ginger ale

Mix all ingredients except the club soda or ginger ale. Chill overnight. Add club soda or ginger ale just before serving.

White Sangria

• 1 bottle white wine (pinot grigio, sauvignon blanc)
• 1/2 cup brandy
• 1/4 cup Cointreau or rum
• 2/3 cup sugar
• 1 cup orange juice (or try lemon or lime juice or peach nectar)
• Favorite fruit (sliced orange, lime, and/or lemon; peaches, white grapes, melon, kiwi, strawberries)
• 1 cup club soda or ginger ale

Mix all ingredients except the club soda or ginger ale. Chill overnight. Add club soda or ginger ale just before serving.