Who said that red wine can’t be enjoyed during the summer? With the right knowledge, and the right recipe to go with, a good glass of red can be as good in summer as it is in any other season. 

Let’s start by debunking a common myth: white wine is not lighter than red in alcohol or calories. Specifically, at the same alcohol by volume, a glass of white wine totals around 85 in the caloric column, whereas its red brethren accumulate about 90 — basically negligible. Furthermore, white wines usually have more sulfites due to their addition to help them last longer on the shelf, a preservative that can on occasion cause mild head or stomach aches.

Thus, during summertime white wine isn’t a ‘lighter’ drink than red. The secret for relishing red wine during warmer months is to serve it at the right temperature. Generally, that’s between 18-20°C (64.5-68°F). At the common temperature in summer rooms, which is around 25-30°C, red wines can taste a bit too heavy on alcohol and unbalanced. Red wine can be put in the refrigerator for an hour to chill, or it can be cooled in an ice bucket for about 5-10 minutes. Correct temperature develops the right balance, structure, and elegance.

Something like our Chianti Classico DOCG 2022 is always a good option, even during the warmer season. In the beautiful countryside between Florence and Siena, dotted with olive trees and cypress trees, you will find the hilltop villages of the Chianti Classico region, where the grapes for Chianti wine are cultivated. 

The Chianti Classico wine is made mostly from Sangiovese grapes, with varietals of Canaiolo, and other local red grapes. Following skin maceration and fermentation of must at controlled low temperature, aging in oak barrels takes place to impart complexity and structure. The bouquet is intense and offers fragrances of violet, wild berries and cherry. On the palate it is velvety, round, full-bodied; well balanced. 

As we previously mentioned, a good accompaniment is fundamental to enjoy a good glass of wine. A Grilled Eggplant Parmesan offers a lighter, summer-friendly take on the classic dish. Instead of breading and frying, the eggplant is grilled until tender and smoky, then layered in a cast iron skillet with marinara sauce, fresh basil, mozzarella, and ricotta. 

The result is a fresh and flavorful version that retains all the richness of the original, but with a brighter, more seasonal profile.

Ingredients:

• Eggplants
• Salt and pepper (for seasoning)
• Olive oil (optional, for brushing eggplant)
• Marinara sauce (homemade or store-bought)
• Fresh basil leaves
• Mozzarella cheese
• Part-skim ricotta cheese
• Grated Parmesan cheese
• 1 egg (to bind the ricotta mixture)

Preparation:

1. Cut the eggplants and place onto a baking sheet. Spray with nonstick cooking spray, and season with salt and pepper.
2. Grill the slices over medium-high heat for approximately 10 minutes, until tender and grill marks form.
3. Turn off one side of your gas grill, close the lid, and heat the grill to 425-450°F.
4. In a bowl, stir together the ricotta and one egg, and mix in half the grated Parmesan until smooth.
5. Spread marinara sauce on the bottom of the skillet. Layer the grilled eggplant, fresh basil, some mozzarella, and half of the ricotta mixture. Repeat two more times as listed above, and finish with a layer of sauce. Cover with foil.
6. Place the cast-iron skillet on the indirect heat side of the grill. Cover the grill and bake for 40 minutes. Remove the foil and grill for another 10 minutes.
7. Carefully remove the skillet from the grill. Allow the dish to rest for a few minutes before serving.