I think my very favorite thing in wine is acid. I’ll take an elegant, restrained and acidic European wine over a Napa cult cab or Paso fruit bomb with any cheese plate! Acid in wine is what makes it go well with food. Think of it as the lemon on your fish, lightening and freshening the dish. It also helps clear your mouth between bites and get you ready for more. If you are eating a heavy meat with a heavy sauce, think about what that would be like with a heavy wine as well! Not easy to digest my friend. I would suggest a wine with some acid in it.

But the best wines have a perfect balance: a good amount of acid as well as balanced fruit, interesting flavors and a well-rounded body (kind of like the perfect mate). And the Tercero 2010 Grenache Blanc achieves that beautifully. Tercero wines in Santa Barbara wine country are consistent year after year in their superb ability to go well with food. Larry Schaffer has been making wines for almost 10 years including a stint learning the craft at Fess Parker winery in the Santa Ynez Valley. Now he single-handedly runs his small boutique wine company, making over 13 different wines for his tasting room in the bustling town of Los Olivos while concurrently raising 3 children and being active in the community. Kind of like the perfect man.

This 2010 Grenache Blanc is fresh, crisp and has notes of fresh fruits like peach, orange and lemon as well as some mineral/stone flavors. It’s medium-bodied with a long finish and is perfect for a variety of foods (great for pasta with spring vegetables) or just chilled on a warm day. It’s kind of like the perfect white wine.

Bonne Digestion!

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I know it’s not rosé season. In fact, it’s quite the opposite. I sit in front of a roaring fire as I write this, but I can’t stop thinking about drinking a frosty glass of Triennes rose. I’m thinking about how its soft melon-colored floral acidity flushed down slow, languid bites of luscious Morbier cheese in a crisp green salad.

And what better to go with maple-cured bacon steak along with fish tacos and sandwiches made from roast turkey or hammered pork? It’s perfect for brunch!

In winter, it’s versatile enough for carrot soup or bloody mary meatloaf. Or both in one sitting. It’s even hearty enough to accompany the strong and melty raclette cheese. And I’d drink it with a light fruit dessert such as stone fruit clafoutis.

So turns out, it is rosé season after all.

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They say local wines, and cocktails, go best with the local food. So what to do when dining at an authentic Greek restaurant in the middle of Santa Barbara county wine country? Go Greek.

Petros in Los Olivos is the third of Petros Benekos’ restaurants in southern California, where he serves up high-quality, delicious and authentic Greek dishes in beautiful spaces. But one of the most beautiful things in this space is the Greek wine list.

The Greek whites are my favorite, with two outstanding choices:

1) Moschofilero Grape, from Monemvasia or Boutari Wineries – this wine can be compared to a Viognier with its apricot, melon and floral notes. My white-Rhone-loving friend can attest to this. This wine is lovely with so many Greek dishes, as the wine’s floral notes and food’s Mediterranean character take you to blue summer seas.

2) Sigalas, Assyrtiko, from Santorini – with its dry, crisp, volcanic taste, this wine is more of along the lines of a Sauvignon Blanc or Chablis. I love mineral notes, acid and freshness in white wines, so this one is a perfect palate cleanser for everything you order.

The red Greek wine list is much longer than the white, and the 2 reds available by the glass are good choices, especially for the lamb dishes. But if you really want to be authentic, try the Boutari Grand Reserve, Xinomavro from Naoussa 46, a Greek varietal, or Tsantalis, Metoxi, Cabernet-Limnio from Mt. Athos, a Cabernet Sauvignon variety.

And did I mention the Kourtakis, Retsina from Attiki? Named for the taste of pine resin, this is very typical wine of regions throughout the country, just a little bizarre and a must-try. Right before you finish with a Classic Ouzo. Opa!

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My favorite summer wine is rosé. Its lovely pink hue and delicate flavor win me over at almost every meal, as it flirts with me from the bottle; I just can’t’ say no to it. It’s as refreshing as a crisp white on a hot day, but slightly big enough with a few tannins and flavors from the red grape skins to complement grilled meats, heavy meats, grilled vegetables and summer desserts. Rosé will pair up with almost anything, making it the summer wench of wine.

My favorite rosés are those that are light in color and alcohol, but medium to high in acidity. Rosés from Provence are the originals, and could easily be called the best. Triennes rosé is a favorite of mine, made from Cinsault blended with Grenache, Syrah and Merlot. It’s light yet flavorful and is the perfect accompaniment to a summer dinner.

Another rosé I love is from Bodegas Muga in Rioja. This one is a darker pink color; a rosy-cheeked minx, with a heavier flavor that can stand up to meats and cheese, but still having that bright kick of acidity.

And finally, a California rosé I love is from Verdad Wines in the Sana Ynez Valley of Santa Barbara county. Louisa Lindquist makes this European style rose from the Garnacha grape of Spain, with an alcohol level of 11%. It rivals these French rosés in all the things I love about rosé wines, with the bonus that I can buy locally! My local harlot…

Try finding one of these rosés, and pair it with your favorite summer meals. You’ll see that even though she gets around; she really is the best companion on a summer evening.

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