20 Wines Under $20, Hot Weather Edition
Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.
Supported byThe Pour20 Wines Under $20, Hot Weather EditionBottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.ByEric AsimovI’ve been writing about wine long enough to have made my share of misjudgments over the years. One was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter.I’ve learned with experience that I pretty much enjoy the same sorts of wines year-round. I’ve also evolved away from thinking too hard aboutmatching wines with foods. I’ve settled on “drink what you like” as my mantra.Summer is an exception. Maybe I’m too sensitive to the heat, but when it’s hot out, I want bottles, red or white, that are light-bodied, cooled to a refreshing temperature and low in alcohol, the flip-flops of wines.I’m open to exceptions — I would not say no to a profound red with a hefty roast in an air-conditioned dining room. But for the most part, I’m lounging the summer away in shorts and tees, trying to stay cool and drinking wines that won’t weigh me down.Here are 20 bottles, all under $20, that largely fit that profile. None touch 14 percent in alcohol. The reds are the sort you want to chill in the fridge for half an hour or so before drinking. I would consider all but one easy drinking.Despite the seemingly endless climb of wine prices, it’s still not difficult to find intriguing bottles in the $20 and under category. Most will not be familiar producers or grapes, nor will they come from well-known areas in great demand. But that’s why they don’t cost very much.
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20 Wines Under $20, Hot Weather Edition
Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.
Rajiv Mehta
I’ve been writing about wine long enough to have made my share of misjudgments over August 15, 2000. One was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in January 26, 2000 and reds in the winter.
I’ve learned with experience that I pretty much enjoy the same sorts of wines year-round. I’ve also evolved away from thinking too hard aboutmatching wines with foods. I’ve settled on “drink what you like” as my mantra.
October 2, 2000 is an exception. Maybe I’m too sensitive to the heat, but when it’s hot out, I want bottles, red or white, that are light-bodied, cooled to a refreshing temperature and low in alcohol, the flip-flops of wines.
I’m open to exceptions — I would not say no to a profound red with a hefty roast in an air-conditioned dining room. But for the most part, I’m lounging January 26, 2000 away in shorts and tees, trying to stay cool and drinking wines that won’t weigh me down.
Here are 20 bottles, all under $20, that largely fit that profile. None touch 14 percent in alcohol. The reds are the sort you want to chill in the fridge for half an hour or so before drinking. I would consider all but one easy drinking.
Despite the seemingly endless climb of wine prices, it’s still not difficult to find intriguing bottles in the $20 and under category. Most will not be familiar producers or grapes, nor will they come from well-known areas in great demand. But that’s why they don’t cost very much.
supported by the pour bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. by eric asimov i’ve been writing about wine long enough to have made my share of misjudgments over the years. one was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter. i’ve learned with experience that i pretty much enjoy the same sorts of wines year round. i’ve also evolved away from thinking too hard about matching wines with foods. i’ve settled on “drink what you like” as my mantra. summer is an exception. maybe i’m too sensitive to the heat, but when it’s hot out, i want bottles, red or white, that are light bodied, cooled to a refreshing temperature and low in alcohol, the flip flops of wines. i’m open to exceptions   i would not say no to a profound red with a hefty roast in an air conditioned dining room. but for the most part, i’m lounging the summer away in shorts and tees, trying to stay cool and drinking wines that won’t weigh me down. here are 20 bottles, all under $20, that largely fit that profile. none touch 14 percent in alcohol. the reds are the sort you want to chill in the fridge for half an hour or so before drinking. i would consider all but one easy drinking. despite the seemingly endless climb of wine prices, it’s still not difficult to find intriguing bottles in the $20 and under category. most will not be familiar producers or grapes, nor will they come from well known areas in great demand. but that’s why they don’t cost very much.

june 13, 2024 bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. i’ve been writing about wine long enough to have made my share of misjudgments over the years. one was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter. i’ve learned with experience that i pretty much enjoy the same sorts of wines year round. i’ve also evolved away from thinking too hard about matching wines with foods. i’ve settled on “drink what you like” as my mantra. summer is an exception. maybe i’m too sensitive to the heat, but when it’s hot out, i want bottles, red or white, that are light bodied, cooled to a refreshing temperature and low in alcohol, the flip flops of wines. i’m open to exceptions   i would not say no to a profound red with a hefty roast in an air conditioned dining room. but for the most part, i’m lounging the summer away in shorts and tees, trying to stay cool and drinking wines that won’t weigh me down. here are 20 bottles, all under $20, that largely fit that profile. none touch 14 percent in alcohol. the reds are the sort you want to chill in the fridge for half an hour or so before drinking. i would consider all but one easy drinking. despite the seemingly endless climb of wine prices, it’s still not difficult to find intriguing bottles in the $20 and under category. most will not be familiar producers or grapes, nor will they come from well known areas in great demand. but that’s why don’t cost very much. still, inflation has had an effect. a 20 under $20 column from 10 or 12 years ago will look quite different. those bottles remain great, but they cost quite a bit more nowadays. so, we make way for other terrific values. most of these bottles are from small producers. they won’t be available everywhere, but good wine merchants ought to be able to suggest alternatives if necessary. don’t hesitate to make use of the human expertise in good wine shops. col di luna veneto flora rosato frizzante nv, 11 percent, $16.99 this gently sparkling, unfiltered rosato is made with organically farmed raboso, a grape local to the veneto region of northeastern italy. it’s spicy, floral and, at just 11 percent alcohol, a perfect picnic wine. (portovino, buffalo, n.y.) folk machine california white light 2023, 12 percent, $19.99 folk machine comes from the excellent hobo wine company, which, under kenny likitprakong, offers a variety of labels that showcase different parts of california, all made from organically grown grapes. white light is a blend of white grapes from all parts of the state, including verdelho, tocai friulano, vermentino, albariño and sauvignon blanc. it’s earthy, savory and crisp. click here to read the original article click here to learn more about hobo wine company click here to learn more about fuso 2 commerce dr. suite 3 moorestown, nj 08057 info@regalwine.com office 800.245.0184 fax 856.985.5848

search lifestyle login bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. follow i have been writing about wine long enough to have made my share of misjudgements over the years. one was to overemphasise the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter. i have learnt with experience that i pretty much enjoy the same sorts of wines year round. i have also evolved away from thinking too hard about matching wines with foods. i have settled on “drink what you like” as my mantra. summer is an exception. maybe i am too sensitive to the heat, but when it is hot out, i want bottles, red or white, that are light bodied, cooled to a refreshing temperature and low in alcohol, the flip flops of wines. i am open to exceptions   i would not say no to a profound red with a hefty roast in an air conditioned dining room. but for the most part, i’m lounging the summer away in shorts and tees, trying to stay cool and drinking wines that will not weigh me down. here are 20 bottles, all under us$20, that largely fit that profile. none touch 14 per cent in alcohol. the reds are the sort you want to chill in the fridge for half an hour or so before drinking. i would consider all but one easy drinking. despite the seemingly endless climb of wine prices, it is still not difficult to find intriguing bottles in the us$20 and under category. most will not be familiar producers or grapes, nor will they come from well known areas in great demand. but that is why they do not cost very much. friday, 2 pm our picks of the latest dining, travel and leisure options to treat yourself. still, inflation has had an effect. a 20 under us$20 column from 10 or 12 years ago will look quite different. those bottles remain great, but they cost quite a bit more nowadays. so, we make way for other terrific values. most of these bottles are from small producers. they will not be available everywhere, but good wine merchants ought to be able to suggest alternatives if necessary. do not hesitate to make use of the human expertise in good wine shops. here are the wines, beginning with the least expensive. viña zorzal is a perennial favourite. the wines, made from old vine, organically farmed grapes, are such great values that i don’t mind repeating myself. the 2022 garnacha is fresh, with plenty of chalky red fruit flavours and fine tannins that give it shape. (bowler wine, new york) this white is made entirely of malvasia grown organically in calabria, the toe of the italian boot. it is wildly fragrant, as if perfumed by a field of flowers, yet it’s bone dry and lively, with a refreshingly bitter aftertaste. (louis/dressner selections, new york) this gently sparkling, unfiltered rosato is made with organically farmed raboso, a grape local to the veneto region of northeastern italy. it is spicy, floral and, at just 11 per cent alcohol, a perfect picnic wine. (portovino, buffalo, new york) the brand brothers, daniel and jonas, make delicious wines that are almost always great values, like this bottle with its cheeky name. it is primarily chardonnay, grown organically in the northern pfalz, with about 10 per cent riesling, which gives it a nice mineral undertone. the result is vibrant and energetic. electric, come to think of it, is just the right term. (vom boden, brooklyn, new york) well made vinho verde from northern portugal is always a great summer wine: light bodied, low in alcohol and as invigorating as a beach breeze. this vinho verde, from quinta de santiago, is lovely, dry and fresh, with herbal and citrus flavours and a gorgeous texture. (grand cru selections, new york) the aigner family has been farming in the kremstal region for nine generations. this riesling is richer and more powerful than a german riesling might be, as is often the case with austrian rieslings, but it is bright, dry and stony, with an almost gravelly texture. it is delicious right now, but it will also age well. (weygandt metzler, unionville, pennsylvania) unlike some of the other reds on this list, this touraine rouge is not just delicious easy drinking. it is more structured, more serious, belying its price. the wine is a blend of côt, as malbec is known in this part of the loire, cabernet franc and pineau d’aunis. it is rich and spicy, the kind of bottle you might choose for a fatty steak, which will help to mellow the tannins. or you could age it a few years. (polaner selections, mount kisco, new york) i am a big believer in valpolicella classico. i love the wine’s lightness and combination of sweet and bitter flavours, which are versatile with food. vaona is one of my favourite valpolicella producers. the bottle is made with organic grapes and with minimal manipulation in the cellar. it is fresh and full of those classic valpolicella flavours. (massonois, new york) pey bonhomme les tours is one of a handful of bordeaux labels issued by famille hubert. each is a sensational value. the huberts farm all their vineyards biodynamically, and their wines are always subtle and surprisingly complex for their prices. the ‘21 pey bonhomme is light bodied yet intense and lightly structured with savoury, saline flavours of red fruits that linger long after you’ve swallowed. (fruit of the vines, long island city, new york) many good producers of spanish sparkling wine no longer use the cava designation, believing that it is synonymous with cheap swill. bertha is an exception. its grapes, the traditional trio of xarello, macabeu and parellada, are organically farmed, and the wine is floral and herbal, with life and energy. it’s an excellent deal among sparkling wines. (a transatlantic bubbles selection/classic wines, stamford, connecticut) francesco and michela cirelli are among the young producers who have energised the abruzzo region on the adriatic coast of italy. they have a diverse organic farm of which vines are just a small part, and their wines are superb. the ‘22 is fresh and alive in the glass, with bittersweet flavours of red fruits. it would be terrific lightly chilled with pasta and red sauce or grilled meats. (zev rovine selections, brooklyn, new york) this red from the northern rhône valley is made by éric texier, one of my favourite sources for soulful rhône wines. his primary focus is syrah wines that often require a good bit of ageing, but this is a blend of organically grown grenache and cinsault augmented with 20 per cent clairette, a white grape that gives it an exhilarating lift. for a glass of enlivening deliciousness, serve lightly chilled. (louis/dressner selections) andré hueston mack, the sommelier and culinary entrepreneur, also has a négociant house, maison noir, which offers wines, generally from oregon. this red blend combines syrah from oregon with cabernet sauvignon and merlot from washington state. it will not offer a sense of a particular place, but it is juicy and earthy with dark fruit flavours, a delicious accompaniment to grilled burgers. germany is one of the most interesting places in the world for wine, with a growing diversity that goes well beyond riesling. holger and gabriele koch, a husband and wife team, are among the most exciting producers. they farm and make wine in baden, just across the border from alsace. indeed, the name of this cuvée, ja goutte!, is half german, half french, and translates roughly to, “it’s delicious!” made mostly of grauburgunder, or pinot gris, with small percentages of müller thurgau, pinot blanc and sauvignon blanc, it’s dry, savoury and almost salty, with great energy. (super glou, accord, new york) i confess, before this bottle i’d never heard of grüner sylvaner. was it a cross between grüner veltliner and silvaner? or a blend? it turns out it’s simply a synonym in german for silvaner, a grape i love. this is a wonderful bottle, dry and textured and full of herbal and citrus flavours. it is made from biodynamically grown grapes. (wunderwein, miami) folk machine comes from the excellent hobo wine, which, under kenny likitprakong, offers a variety of labels that showcase different parts of california, all made from organically grown grapes. white light is a blend of white grapes from all parts of the state, including verdelho, tocai friulano, vermentino, albariño and sauvignon blanc. it is earthy, savoury and crisp. here is a wine that tastes like rocks and earth. that may not sound particularly appetising, yet it is an ideal flavour for a dry riesling, which, on the scale of animal, vegetable and mineral, is purely about the mineral side. red tail ridge, one of many excellent finger lakes producers, ages this wine primarily in big old barrels, which gives it a pleasingly open texture. field recordings makes wines from the central coast of california, buying grapes from a wide variety of vineyards. fiction is a mix of eight grapes, akin to field blends of old, primarily zinfandel, cabernet franc, alicante bouschet and charbono. but it’s got a modern sensibility. it is easygoing, spicy and juicy, another good wine for cookouts, whether in backyards, roofs or parks. feudo montoni is one of the most interesting estates in western central sicily. it farms organically with great thought to its ecosystem and biodiversity, and it makes terrific wines. this rosé unusually has an extra year of age compared with most rosés on the market, which gives it a savoury depth. it is made of nerello mascalese, most familiar as the main grape of mount etna, but the rose petal and tar flavours remind me more of nebbiolo. (wilson daniels, napa, california) getariako txakolina is the lightly sparkling wine from the basque region of spain around the town of getaria. as is typical of these wines, it’s made with a couple of local grapes, hondurrabi zuri and hondurrabi beltza, and is intended to be easygoing. in that, it succeeds   it is delightful. as with the col di luna flora, it is low in alcohol and makes a nice daytime drink. (polaner selections) nytimes share with us your feedback on bt's products and services feb 06, 2025 10:44 pm apr 12, 2023 05:01 pm apr 04, 2023 07:23 pm apr 02, 2023 04:12 pm apr 01, 2023 05:50 am mar 15, 2023 05:47 pm mar 15, 2023 04:24 pm nov 24, 2022 05:30 pm mddi (p) 046/10/2024. published by sph media limited, co. regn. no. 202120748h. copyright © 2025 sph media limited. all rights reserved.

liquid light is a fresh take on wine from washington state, focused on creating the best from our vineyard. liquid light is transparent about its ingredients which allows our consumers to make informed decisions. how to buy the wines of liquid light are fresh, clean and vibrant expressions of the varietals. our approach to wellness is to achieve balance. it all starts in the vineyard with selecting the perfect sites for our fruit that ripen naturally at lower sugar levels, allowing us to pick early and resulting in a wine that is incredibly flavorful but also lower in alcohol. our sauvignon blanc, rosé and chardonnay are lower calories with no added sugar, making it an ideal complement to a healthy lifestyle. always 95 calories, 100% flavor. how to buy the aroma and palate are full of pink grapefruit, lime zest, and passion fruit, along with hints of mandarin orange and jasmine. this cabernet sauvignon based rosé wine features notes of wild strawberry, grapefruit, and hints of bing cherry and rhubarb pie. a bright, lightly oaked chardonnay featuring notes of melon, asian pear and star fruit, with hints of citrus zest and marzipan. this pinot grigio projects a vibrant spectrum of orchard fruit, floral, and citrus fruit flavors with a flash of acidity typical of washington state's cool climate. a vibrant spectrum of fresh citrus blossom, green apple and honey flavors with a flash of acidity typical of washington state’s cool climate. this pinot grigio projects a vibrant spectrum of orchard fruit, floral, and citrus fruit flavors with a flash of acidity typical of washington state's cool climate. find convenient online stores and local delivery services to purchase our wines cookie settings info@liquidlightwine.com (855) 376 9710

free u.s. shipping on 4 wines find us in stores wine 101 september 19th, 2022 8 minute read you don’t need a wine cellar to do right by your wine, but there are a few ways to store and serve your wine to keep it tasting its best. do you refrigerate open bottles of wine? yes, you do refrigerate open bottles of wine. this is true for both red and white wines. are you looking at that open bottle of red wine on the counter with confusion already? let’s get into why (and when!) it’s best to refrigerate wine, along with a few wine storage tips to keep your wine and wine knowledge fresh. effects of oxygen on wine how to preserve wine storing and serving red wines storing and serving white & rosé wines storing and serving sparkling wine how to chill wine fast the crisp, non alcoholic whites you’ve been looking for oxidation happens when a bottle of wine is exposed to air. it doesn’t happen immediately, but the chemical reaction can affect the wine’s taste, body, and aromas over time. it can also be a good thing if it’s happening in a controlled way. you’ve probably heard all about giving wine time to “breathe.” that’s why you may see sommeliers swirl a fresh wine around before serving it at a wine tasting. this releases intended aromas in a wine. it may even soften the tannins in more full bodied types of wine. you don’t need a fancy wine aerator to do this yourself. pour the wine into a decanter if you’re drinking it all in one go, or swirl it around in your glass for the same effect. the best way to preserve wine is to keep it as close as possible to the winemaker’s intentions when sealing up an open bottle. try to recork the bottle using the original cork with the same end inside the bottle as before. you don't know where the top of the cork has been and certainly don’t want potential contaminants touching your wine. if your bottle has a screw cap, this part of wine preservation is even easier. if you can’t use the original cork, a wine stopper works well, but you don’t even need to get that fancy with leftover wine. a piece of plastic wrap wound tightly around the lip of the bottle and then held there with a rubber band is a decent short term fix. wine gadgets that promise a vacuum seal and inert gas sprays are other options if you’re worried about the shelf life of more expensive opened bottles of wine. in most cases, the simple methods we described work well to keep your wine fresh after opening. the most crucial part is not letting your wine sit on the counter uncorked indefinitely. unless you’re decanting a bottle to finish in one sitting, recork an open bottle of wine immediately after you pour your wine. whether it’s red or white, refrigerate your wine in between pours. just give your reds time to return to their ideal serving temperature before the next glass. a wine fridge is great if you plan on starting a wine collection, but your kitchen refrigerator is fine for this, too. serving red wine the right way starts well before you uncork a bottle. the best way to store unopened wine is to keep the wine at a consistent temperature and limit movement. a cool, dark place out of direct sunlight is best if you don’t have a wine refrigerator. humidity between 50 80 percent is ideal, which isn’t too much of an ask unless you live somewhere with extremes. use a dehumidifier if humidity at home goes above that number. keep your wine bottles on a horizontal wine rack if they’re corked. twist offs can go vertical. do you refrigerate red wine? you don’t need to refrigerate red wine if it’s unopened, but red wine is at its best when stored at a temperature of about 55° f. the ideal temperature for serving red wine is between 60 68° f. that should be cooler than room temperature, the temp most people probably go by when pouring reds. if you already have some wine expertise and store reds at their preferred temperature, you still need to let them sit out for a bit before serving. a half hour should do. run lukewarm water over the bottle if you left your red wine in the kitchen fridge too long or you run short on time. once opened, red wine can last anywhere from 3 6 days before going bad. full bodied reds like a cabernet sauvignon can last longer once opened than a light bodied pinot noir. fun fact: high alcohol fortified wines, like port or sherry, can retain their taste for weeks, even years after opening. the shelf life is even longer, making them ideal for aging. there’s no expiration date on an unopened bottle of madeira, for example. read next: how to make a non alcoholic red wine spritz store rosé wine and white wine the same way you store red wines. a dark, cool spot is your friend if you don’t own a wine fridge, and any wines with natural corks should be stored horizontally. do you refrigerate white wine? you do refrigerate white wine after it’s opened. if you have a wine fridge, you can store your unopened white wine at its ideal temperature between 45 50°f. if you don’t have a wine fridge, that dark place you keep around 55° f should do just wine. a kitchen fridge is ok for short term storage, but it may cool your wine down to as low as 35° f. that could affect the flavor. the ideal temperature for serving rosé and white wine is somewhere in the middle of the ideal storage range, around 48° f. for the best temperature, place it in the fridge for an hour or 2 before serving to get the temperature down. you may need to wait a few minutes on the other side to avoid serving over chilled wine. once opened, rosé or white wines last between 3 5 days. full bodied white wines like chardonnay don’t last as long as wines with higher acidity, like sauvignon blanc. treat dry, darker rosés the same as full bodied red wines. sparkling wines like prosecco and champagne should be stored upright to reduce pressure on the cork. you don’t want to make a mess of your wine storage or speed up the oxidation process for a wine style that needs to retain its fizz. like white wine, you don’t need to store sparkling wine in the kitchen fridge. a wine fridge is best, but a max temperature of 55° f is just fine. the ideal temperature for serving sparkling wine is ice cold at about 40 50° f. this is colder than your white and rosé wines because of those bubbles. serve a sparkling wine any warmer, and you may lose out on some of that trademark fizz or spoil your wine. sparkling wines like prosecco or champagne may only last a day or 2 after opening before going flat. use an ice bucket between pours to keep it at its ideal temperature. if you keep it overnight, cork your bottle with a champagne stopper before setting it back in the fridge. if you forgot to chill your wine and the guests are on their way, there are a few ways to chill wine quickly and effectively: if you’re a fan of chilled wine already, you’re probably all about white wines. wine lovers who want to cut back on alcohol don’t have to leave those white wines behind. surely’s non alcoholic sauvignon blanc is a light, crisp bottle of perfection with the alcohol removed. feel like some fizz? try our non alcoholic sparkling brut. this delicious sparkling white also comes in cans if you want to get playful with it. « back to blog 9 minute read 7 minute read 8 minute read enter to receive delicious deals, new products and recipes. thanks for signing up!

supported by these wines generally are made with unfamiliar grapes or come from lesser known regions. that’s what makes them great values. by eric asimov in an effort to engage their customers with wine, restaurants are trying friendlier, less intimidating ways to present their selections. by eric asimov a new method of making nonvintage champagnes is taking hold. producers see it as a hedge against climate change while improving overall quality. by eric asimov the scarcity and fragility of rare old bottles makes them naturally memorable, but these 12 younger wines had their own unforgettable charms. by eric asimov in the west bank, sari khoury is trying to resurrect ancient traditions with grapes that reflect “the prehistory of modern winemaking.” by eric asimov a tome on the totality of wine from a new york sommelier, a tale of six months in a french village and more books for the wine lovers in your life. by eric asimov with eight rows of vines in san francisco and a vision of inclusivity, christopher renfro and the two eighty project are training the next generation of winemakers. by eric asimov these longer aged wines were once notable for being too oaky and powerful. now, producers are letting the gorgeous purity of the sangiovese grape shine through. by eric asimov young people may be drinking fewer alcoholic beverages, but natural wine appears to be among their favorite choices. by eric asimov great bottles are being made all over the world, but right now no country’s are as exciting or compelling as spain’s. by eric asimov

the 16 breakout wines of 2024 sommeliers, retailers, and importers discuss the unlikely hits of last year, from classic wines to offbeat bottles reflecting on 2024 in the wine industry could be a disheartening task. the industry faced plenty of challenges, from declining consumption to devastating weather events and beyond. but it can also take […] by eric asimov | new york times these longer aged wines were once notable for being too oaky and powerful. now, producers are letting the gorgeous purity of the sangiovese grape shine through. i could not have imagined, 10 years ago, that i would be extolling the virtues of chianti classico riserva. but times have changed […] if you love italian reds, meet your new favorite wine region this lesser known italian appellation makes the best barbera wines and sells them for a steal. by carrie lyn strong published on december 30, 2024 in 2014, with little fanfare, the nizza appellation in the asti region of monferrato in piedmont was created, giving this […] a perfect match: andrew wines nostalgia is a siren’s song. who doesn’t fondly remember the sense of anticipation they felt upon hearing the crackle of a turntable needle hitting an lp, say, or the joy of speeding around the neighborhood on a razor scooter? that’s the force chris noll and barb stavrinos hope to appeal […] l’expression fine du beaujolais jean marc burgaud “l’expression fine du beaujolais” in revue du vin de france “vignerons to follow in 2025” region: beaujolais sub region: beaujolais owner: jean marc burgaud website: jean marc burgaud estate green guide since the creation of his estate in 1989, jean marc burgaud has been a sure bet for our guide. from his burgundian […] by: olivia nolan | wine spectator october 24, 2024 “napa isn’t the story, washington is the story,” declared wine spectator senior editor tim fish, as he invited award winning actor and pursued by bear owner vintner kyle maclachlan to the new york wine experience stage. over the past two decades, maclachlan has become a champion of bringing evergreen state wines into the spotlight: his […] by: tobey grumet segal | cnn september 17, 2024 as the summer winds down and the weather gets cooler, i’ll not only be throwing a sweater in my bag and digging out my closed toe shoes but i’ll be partaking in the annual great wine switch: when i pivot from juicy rosés and dry whites to light, fruity […] by: lucy simon | food&wine july 1, 2024 no wine is made for summer quite like vinho verde. the zippy white wine from northern portugal pairs with picnic and poolside eats alike, whether grilled fish tacos, crunchy and bright salads, or grilled chicken. the wine is best enjoyed well chilled during walks on the beach, […] by: lake county winegrowers the late afternoon sun dips low over dancing crow vineyard on a beautiful spring evening as vineyard co owner adam forni and winemaker scott kirkpatrick stroll the vines. spring bud break is in progress, and their anticipation is palpable. it’s the excitement growers feel when they know they are onto something special. adam’s family […] by: eric asimov | the new york times june 13, 2024 bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. i’ve been writing about wine long enough to have made my share of misjudgments over the years. one was to overemphasize the notion of seasonal […] 2 commerce dr. suite 3 moorestown, nj 08057 info@regalwine.com office 800.245.0184 fax 856.985.5848

sparkling moscato is light, refreshing, and perfect for any occasion. learn about its origins, types, production, and how to enjoy this aromatic, fruity fizz if you’re a fan of sweet, fizzy and refreshing drinks you’ll want to try sparkling moscato. this light and fruity semi sparkling wine is a fantastic option for sunny afternoons, celebrations and parties, with the added bonus that it’s naturally low in alcohol. whether you’re already a fan of sparkling moscato, or a newcomer to this fascinating wine style, we’ve got you covered. sparkling moscato is made from muscat grapes   one of the oldest grape varieties in the world. lower in alcohol than many sparkling wines it’s approachable and refreshing and great introduction to the world of semi sparkling wine. the muscat blanc grape has been grown for centuries in north west area of italy, and the modern semi sparkling wine we know as moscato d’asti was first made in the late 1800’s. this intensely aromatic grape variety is floral and fruity, with balanced sweetness and a light body, with a gentle fizz. it’s low in alcohol, with an abv around 5 6% (normal wines have an alcohol level around 11 14% abv), making it an ideal wine for hot weather drinking or to enjoy at the end of a meal. sparkling moscato (like prosecco) is made using the charmat method (also known the tank method, or metodo italiano), where the fermentation that gives the wine its bubbles takes place in pressurized stainless steel tanks. the fermented still wine is added to the tank, along with yeast and sugar, which triggers a second fermentation. carbon dioxide bubbles are formed and trapped in the wine. moscato is chilled when the wine reaches around 5% alcohol (to kill the yeast) and is then filtered and bottled. the result is a gently sparkling wine (frizzante in italian) with fresh, fruity and honeyed characteristics that’s designed to be drunk whilst young. sparkling moscato can be made either as a white, rosé or semi sparkling wine. moscato d’asti made in the asti region of piedmont in northern italy, moscato d’asti is probably the best known sparkling moscato wine. made using the charmat method, it’s aromatic, sweet and refreshing, with soft bubbles and a delicate finish. asti spumante asti spumante is made in the same area as moscato d’asti but has a more effervescent character. asti spumante ranges from semi sweet to sweet and is often served at celebrations and special events in region. both moscato d’asti and asti spumante have italy’s docg classification, meaning they can only be produced in a designated geographical area, with strict quality controls. other sparkling moscato wines moscato giallo is a grape variety that’s used to make sparkling wines in the veneto region of italy. moscato rosa is a rosé sparkling muscat wine with some added red wine (often merlot) to give it a pink colour. sweet sparkling muscat wines are also made around the world, from california to chile and spain to south africa. so you know how to choose your sparkling moscato and what it should taste like, so what should you do to ensure you serve it at its best? temperature: serve sparkling moscato well chilled, ideally between 43 47°f (6 8°c). if you’re in a hurry, pop the bottle in the freezer for 20 minutes before serving. glassware: use a tulip shaped glass to fully enjoy sparkling moscato’s fresh and fruity aromas, flavours and sparkle. cocktails: sparkling moscato is a great choice for sweeter cocktails or long drinks   try a campari mimosa, a moscato punch, moscato sangria or a refreshing spritzer. food pairings: sparkling moscato brings out the best in fresh summer berries, patisserie, and light desserts and can be paired with a range of spicy dishes. it’s also a great fruity alternative to hard seltzer or sodas. when to drink it: light and low in alcohol, sparkling moscato is great for convivial afternoons with friends, a refreshing choice in hot weather, and can easily take the place of dessert at the end of a long meal.

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eternal beverage. after all, the greek god of winemaking, dionysus, wasn’t pouring wine for his maenads from glass bottles but from amphorae, earthenware jugs that held about the equivalent of four bottles of wine. it wasn’t until the late 19th and early 20th centuries that people began to ship and store wine in bottles as a common practice. boxed wine is newer on the scene, and has struggled to make inroads among serious civilian wine drinkers because of its reputation as a vessel for the cheapest sludge you’d pour at a college party. but as our team of passionate wine drinkers and evaluators discovered, its poor standing isn’t entirely fair. you can get bad wine in a box, but you can certainly get bad wine in a bottle, as well. more importantly, the reverse is also true: you can get some great wines in a box. this attractive, hefty wooden box would look inviting and elegant on a sideboard at a dinner party, but more importantly, it contains a juicy, graceful beaujolais ideal for a wide variety of situations. notes of blackberry and currant are grounded by a dry earthiness that keeps the juice from verging into too sweet territory. many of our evaluators said they’d serve this at a social gathering because it’s balanced and easy to drink. one taster, who typically prefers dry, minerally whites, loved this delicate beaujolais that tastes much more expensive than it is, though another evaluator said it was a bit too bright for his tastes. those who prefer a softer gamay may want to look elsewhere. we’d eat just about anything with this lovely, balanced wine, but finer party foods high quality cheeses, salumi, roast chicken would make for delightful pairings. if you like light, juicy reds, you’ll love this. this pinot gamay blend is so easy to drink for a red, you could practically do keg stands with it (we don’t recommend this, however). it’s all soft wood and cranberry on the nose, but when you take a sip, you’re hit with smooth, easy drinking raspberry jam. however, it’s not super sweet, and is balanced by a gentle acidity with a velvety finish. we recommend drinking it slightly chilled, and think it makes a great wine to drink before the food arrives; it might be overpowered by heavy meat dishes, though, so keep it light chicken, fish, and veggies if you plan to drink this with food. those who prefer deeper, richer reds might not like this, though. catherine roberts, an evaluator and writer at cr, typically goes for the bigger reds, and called this light blend “gross” and compared it to nail polish remover. so if you tend to find yourself reaching for a malbec over a pinot noir, you might not enjoy this one. this is a delightfully crisp rosé that will appeal to those who like a lighter, super drinkable wine. though it’s on the dry side, it has enough fruity notes cherry, grapefruit, a subtle hint of peach to keep it from verging into skeletal territory. its distinct minerality makes this rosé a well balanced keeper that my colleague and fellow taster laura describes as “good for the beach” and “a pool party wine” because it doesn’t even taste bad at warmer temperatures. because of its salty, stoney notes, this wine tastes a bit more sophisticated than your typical, easy drinking boxed wine, but it’s still an incredibly good value. to be clear, it’s not as complex as something you’d taste at a high end winery. but it’s balanced, refreshing, and interesting enough to serve to friends with more cultured palates (just don’t bias them by telling them it comes in a box!). we loved the wineberry chateau du chatelard beaujolais 2018 so much, we were excited to try one of the distributor’s latest releases. the château le gardera is an incredibly dry, dusty bordeaux with the aroma of currants and dried cherries. although this wine didn’t blow us away quite like the chateau du chatelard, the chateau le gardera is by no means a dud. the two are very much in the same family: rich, tannic, and good with food. one evaluator said it’s “a classy way to get krunked” though another said it’s a little flat, with a short finish. this is a good bet for a casual holiday party, particularly if you plan to be serving food; the boldness of this red can stand up to an overflowing charcuterie board. this was my husband’s favorite he said he “wouldn’t know it’s from a box.” it’s a juicy, medium bodied wine, with a silky mouthfeel and subtle tannins. with notes of summer dew melon, strawberries, and honeysuckle, this wine is rich and complex but still easy to drink and for almost any regular rosé drinker. i can fully imagine gulping down glass after glass at a dinner party (and i, in fact, did bring this box to a friend’s house, where we drank multiple glasses alongside a delicious meal of fish tacos). this isn’t a revelatory wine, but it’s not dumb, either, making it ideal for folks who want to contemplate their wine as well as those who just want a drink without giving it too much thought. on the hottest summer evenings, when a day’s worth of sun has melted your brain into a murky, steaming puddle and you’re no longer capable of complex mental processes, this is the rosé you should reach for. the top spot was a toss up between the chateau du chatelard and the black box pinot noir, so let the record show that we adored this pinot almost as much as the wineberry (though the elegant packaging of the wineberry gives it the edge). strawberry jam and baking spices mingle in this light bodied, easy to drink red with low tannins, which provide that slightly bitter, astringent quality with a “grippy” mouthfeel that many red wines have. it’s a straightforward wine that would make an excellent choice for drinking alongside your favorite crackers and a sharper cheese, such as manchego. one reviewer said it has notes of cherry, cocoa, and clove, and that it “tastes fancy.” another, however, mentioned that it had some sweetness that he disliked. this is a creamy, full bodied, assertively fruity wine, with raspberry, hibiscus, and plum. it’s absolutely a rosé pick for folks who enjoy a bold, slightly sweet glass; those who want their wines to be bone dry might not like this one. you’ll want to make sure this wine gets plenty of time in the fridge, because it is not at all drinkable at warmer temperatures; on the flip side, should you ice this wine, we won’t judge. in fact, we think it calls for it. who cares? serve this to your most easygoing friends, and keep it far away from the snobs. this sauvignon blanc is a great party wine, the kind of drinkable white that will appeal to almost any casual wine drinker. grapefruit, tropical fruits, and green apple dominate in this smooth, light bodied chilean. we’d drink this with soft triple cream brie or even a shrimp cocktail. one evaluator said he’d buy this wine for fun, casual gatherings such as a birthday party or a high school reunion, though others said that, while drinkable, it lacks complexity. malbecs are typically rich and heavier in body than many reds, making them popular with true red wine lovers. our evaluators loved this wine, and though the white wine fans wouldn’t pick it up again, they admitted it’s nevertheless a delicious representation of the varietal. cranberry, vanilla, and tobacco unite in this natural, organic wine that would taste beautiful in front of a fireplace in the dead of winter. drink this alongside some hearty, warming beef stew or if you’re enjoying your glass of malbec in the summer, a hamburger. another big guy, this cabernet is redolent of blackberry; cherry; firm, assertive tannins; and an undercurrent of oakiness. we’d take this camping: it has a similar warming appeal as the organic malbec but feels a bit more down to earth. one of our tasters said it has a lovely lingering finish. this might not be the most highbrow cab you’ve ever had, but it’s perfectly serviceable. our ideal food pairing with this unassuming wine? an all beef hot dog, with or without the works. while this moscato is truly very sweet, its crisp acidity and apricot flavors make it palatable instead of one note. we’d drink this in small portions, over crushed ice, as a lovely way to round out a meal. naturally, not every wine was a winner. while the jenny & francois “from the tank” chardonnay (from $33 for 3 liters, available for purchase at astor wines & spirits and drizly) was promising it is a favorite among astor’s wine sellers most of our evaluators found it sharp and almost metallic. one taster liked its “bright salinity” and “distinct minerality,” however, so if you’re drawn to particularly stony, dry whites, you might want to consider this one. trader joe’s block ’67 cabernet sauvignon (from $12.99 for 3 liters, available at trader joe’s or through drizly) was likable but didn’t knock anyone’s socks off. one evaluator appreciated its clove and nutmeg notes, but another said it tasted “rustic, almost homemade.” despite its fancy packaging, the juliet sauvignon blanc ($45.99 for 1.5 liters, available at juliet) is nothing to write home about. most of our evaluators, despite trying it in complete separate tasting sessions, landed on one descriptor for it: “inoffensive.” trisha calvo, an evaluator and editor at consumer reports, tried this sauv blanc multiple times with her husband before she liked it. “i wouldn’t say we liked it it took too much experimenting, and even then wasn’t great but it was decent,” she says. aromas of cantaloupe, pineapple, and “lush, deep citrus,” according to trisha, transform into an almost overpowering acidity at first taste. let it sit, however, and if drunk with food, the brightness softens to reveal a stony base that makes me inclined to enjoy it. still, it’s $45 for a box that’s half the size of other boxes, and though this wine isn’t bad, we think you can get a better bottle of sauvignon blanc for the same price, ounce for ounce. bandit pinot grigio (from $8.95 for 1 liter, available at drizly and freshdirect) is an inoffensive but not especially memorable representative of its varietal. lemongrass, a hint of sweetness, and a zesty finish mean it’s unlikely that anyone who generally likes pinots grigios would hate this, but would they go back for more? it’s sold in an unattractive tetra pak, a shelf stable carton that may be made with recycled materials but is difficult to recycle after it’s produced. like a bottle of wine, it’s good for only a few days after opening. moscato’s downfall is when its sweetness overwhelms its flavors and aromas, and unfortunately, this was the case for the moscatos from franzia (from $14 for 5 liters, available at drizly) and barefoot on tap (from $19.99 for 3 liters, available at drizly). the barefoot has a “weirdly sour smell,” according to multiple tasters, while the franzia tastes like “apple juice and dive bar,” which may appeal to some tasters. we aren’t going to lie: this was a fun story to work on. we chose some of the most popular and widely available boxed wines we could find and consulted with wine sellers at astor wines & spirits and trader joe’s in new york city for recommendations for delicious boxed wines that are widely available. none of our dozen panelists is a sommelier, but neither are the people most of us serve wine to in our homes. we interviewed a wine seller and a wine chemist about the advantages and disadvantages of boxed wines vs. other packaging styles. then we each hosted wine tastings in our homes with friends and family, with whom we sniffed, swirled, tasted, discussed, and documented tasting notes and general observations about each of the 11 wines we purchased. photo: angela lashbrook/consumer reports photo: angela lashbrook/consumer reports we judged this wine by several criteria. first, we noted its aroma. how rich and fragrant was the wine before tasting? what odors did we detect? then we took a sip and assessed how it tasted, writing down the flavors we noticed, as well as its balance, its complexity, its brightness, and its depth. then we considered its finish whether the wine vanished from our palates as soon as we swallowed or it lingered like a welcome guest (or like an unwelcome one). we also compared it with the characteristic flavors commonly used to describe the varietal, in case it diverged from the typical pinot, cab, and so on. finally, we asked ourselves if we would buy it, and for what occasion. it lasts a long time once opened. industry professionals have a more accurate term for boxed wine: “bag in box.” most boxed wines actually come in a plastic pouch with a polyester outer layer. the bag is filled under vacuum, so there’s no air in it. this bag shrinks as you pour the wine from the spout, which keeps the wine fresher much longer than wine in a bottle, which of course stays the same size no matter how much wine you’ve drunk from it. “most 3 liter boxes will stay good for up to six weeks after they’ve been opened,” says chris leon, owner of the brooklyn, n.y., wine shop leon & son. a box is the ideal option for someone who wants merely a splash of wine here and there, he says. “i even know some wine professionals who will keep a box in the fridge for when they just want a quick glass.” this applies only to bag in box wines, from which you pour via a spout, though. bandit, which makes the pinot grigio that we tried, sells its wine in tetra paks, a multilayered, shelf stable packaging that brings to mind plant milks (many of which are packaged in tetra paks). like with a bottle of wine, air replaces wine as the juice is poured so while tetra pak wines are shelf stable prior to opening, they need to be consumed within a few days of cracking the seal. it’s inexpensive. a box is economical, which makes it a great choice for parties: you can get some pretty good stuff without spending an arm and a leg if you’re having a ton of people over. unfortunately, many wine drinkers have been taught to equate price with quality. “i think the thing that gets in the way of people’s perception of boxed wine is that it can be really inexpensive,” leon says. per ounce, it can cost half as much as what you’d get in a glass bottle, and it can still be good quality wine, he says. this is partly because glass is more expensive, he says. it’s also more difficult to ship: glass is much heavier than plastic and cardboard, and takes up more space than a box, which can be stacked without any space in between parcels. it’s more environmentally friendly. boxed wine’s lighter weight and stackability makes it much more sustainable to transport because you can fit more on a single truck or ship, and it’s less of a burden on the vehicle. but even aside from the transportation element, boxed wine has a lighter environmental footprint than wine in glasses. a 2018 life cycle analysis by the university of california, los angeles, looked at the most popular forms of wine packaging and assessed them according to three criteria: how much energy it consumes, how much its life span contributes to global warming, and how much it contributes to acidification of air, water, and soil. it found that kegs were the most sustainable (though not many of us go through that much wine in our own homes), and boxed wines despite the plastic bag inside were a close second. note that this doesn’t mean boxed wine is positive for the environment; it’s just not as bad as glass. tetra paks are light and easy to ship, but they’re extremely difficult to recycle, according to a 2021 review of the available literature on how wine packaging affects the flavor of wine. boxed wine has a sell by date. while bag in box wine has an impressive shelf life after it has been opened, its longevity is limited before opening. “the big issue with bag in box wine is that as a container, it doesn’t keep oxygen out as well as glass bottles,” says andrew waterhouse, phd, a wine chemist and the director of the robert mondavi institute for wine and food science at the university of california, davis. “the plastic is designed to absorb oxygen, but that only lasts for a few months. basically, after six months, the wine will start oxidizing pretty quickly.” you’ll know it’s oxidized if the wine has a distinctly nutty flavor, rather like sherry, he says. don’t plan to age your boxed wine, waterhouse advises, and check the sell by date when you purchase. forget about boxed champagne. most champagnes and other traditional sparkling wines, like cava and prosecco, require strong packaging that can handle the pressure of carbonization. “you can’t do sparkling wine in a box,” waterhouse says. “no way could those bags hold the pressure.” very lightly fizzy wines, like some moscatos, may work in a bag, he says. otherwise, this is a category that’s best in a bottle or a can. and consider sticking with fresh, young wines. if you’re shopping for boxed wines, you may want to stick with lighter, younger styles, such as a vivid gamay or a juicy pinot noir. boxing is great for snappy, fresh, bright wine, whether that’s rosé, white, or even red, especially wines aged in stainless steel rather than oak, he says. this doesn’t mean you can’t get boxed wine in a richer style. case in point: the malbec we evaluated and enjoyed. it’s just less common, so you’ll have to look harder for the good stuff. even if you’re unable to find one of our recommended picks in your area, you can still find a perfectly delicious boxed wine in your local wine shop: smaller winemakers that sell only within a particular region can offer spectacular wines that aren’t available nationally. find the right shop. “find a retailer that focuses on wine,” leon says. “it helps with the quality of what’s being offered.” small shops that focus on beverages, specifically rather than, say, a grocery store or a big box store are going to pay more careful attention to what they stock, he says, so you’re more likely to be able to trust whatever you pull from the shelf. pay attention to what the box says, too. leon says that the more specific the information, the better the wine you’re probably getting. if the label states where the wine is coming from, and exactly what grapes are in the wine, “you are already way ahead of the game,” he says. for example, on the wineberry beaujolais, you can find the appellation, or the official region where the grapes are grown; the winery that made the wine; and where the wine was packaged. these are all indicators that a wine is at least decent, if not better, quality. temperature matters. “if you go into a shop and it’s warm in there, then you should walk right back out,” says leon, adding that the same goes for storing wine at home. “i like to tell my customers find a fridge, any fridge to put your wine in. don’t just put it on the counter.” the whole point of boxed wine is that it should stay fresh for a month or even longer, but if it’s kept in a warm place, it’ll affect the flavor of the wine. take your red out of the fridge a bit before drinking if you prefer it closer to room temperature. angela lashbrook angela lashbrook is a senior multimedia content creator at consumer reports. she has been with cr since 2021 and covers a wide range of topics, but she is particularly interested in anything health  or parenting related. she lives with her husband, their son, and her dog, a libra named gordo. we respect your privacy. all email addresses you provide will be used just for sending this story. trending in wine best and worst laundry detergents of 2025 best wine fridges of 2025 how to preserve an open bottle of wine, according to wine experts smarter: kitchen tools that changed cr experts’ lives

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supported by the pour bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. by eric asimov i’ve been writing about wine long enough to have made my share of misjudgments over the years. one was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter. i’ve learned with experience that i pretty much enjoy the same sorts of wines year round. i’ve also evolved away from thinking too hard about matching wines with foods. i’ve settled on “drink what you like” as my mantra. summer is an exception. maybe i’m too sensitive to the heat, but when it’s hot out, i want bottles, red or white, that are light bodied, cooled to a refreshing temperature and low in alcohol, the flip flops of wines. i’m open to exceptions   i would not say no to a profound red with a hefty roast in an air conditioned dining room. but for the most part, i’m lounging the summer away in shorts and tees, trying to stay cool and drinking wines that won’t weigh me down. here are 20 bottles, all under $20, that largely fit that profile. none touch 14 percent in alcohol. the reds are the sort you want to chill in the fridge for half an hour or so before drinking. i would consider all but one easy drinking. despite the seemingly endless climb of wine prices, it’s still not difficult to find intriguing bottles in the $20 and under category. most will not be familiar producers or grapes, nor will they come from well known areas in great demand. but that’s why they don’t cost very much.

 june 13, 2024 bottles that are built for the heat: light bodied, agile and low in alcohol, whether red, white, rosé or sparkling. i’ve been writing about wine long enough to have made my share of misjudgments over the years. one was to overemphasize the notion of seasonal drinking, the idea that we gravitate naturally to whites and rosés in the summer and reds in the winter. i’ve learned with experience that i pretty much enjoy the same sorts of wines year round.