Summer wines, DWWA: Six DWWA winners to keep on ice this summer

As the seasons change, so do our wine choices. The bottle that seemed perfect by the fire in January has seemingly less to offer on a rooftop at golden hour. With heatwaves keeping air conditioners running full-tilt, our palates turn towards wines with more energy – bottles worth chilling, opening easily and pouring generously at the end of a long day.

What to look for in a summer wine

When it’s hot, your instinct may be to reach for something cold straight out of the ice bucket, and there is wisdom in that. A good chill flatters almost any wine built on acidity, and freshness is the quality that matters most as the temperature climbs. It cuts through rich, smoky and salty food, resets the palate between bites and keeps a wine feeling alive as the afternoon warms it in the glass. Summer tends to reward wines with moderate alcohol, restrained oak and enough natural lift to stay lively when chilled. They feel lighter and suit the food of the season, from salads and seafood to whatever comes off the grill. A few styles do this especially well:

Sparkling wine: Champagne, English sparkling, Cap Classique or Cava. Bubbles and bright acidity make these refreshing and ideal before a meal. Serve at 6–8°C.
Crisp whites: Think citrus, herbs, stone fruit and a saline snap rather than heavy richness. Serve at 8–10°C.
Dry rosé: One of summer’s most versatile options. Pale styles are light and delicate for sipping, while deeper, fruitier ones have the texture to handle grilled food. Serve at 8–11°C.
Light reds, lightly chilled: Softer tannins and bright red fruit make these refreshing at 12–14°C, and a natural match for chicken, pork or charcuterie.
Off-dry Riesling: Especially good with spice. A touch of sweetness softens chilli heat, while the acidity keeps the wine feeling light.