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"\"Lazy, sunny afternoons require multiple bottles of wine,\" says Robert Bohr, who, as the sommelier at the New York restaurant Charlie Bird and a consultant to collectors across the country, has well-honed opinions to match his well-trained palate. When it comes to summertime libations, he leans toward the light and fizzy\u2014i.e., Champagne. He pairs crudo or raw oysters with the crisp, mineral Pierre Pe\u0301ters Cuve\u0301e de Re\u0301serve Blanc de Blancs, and Dom Pe\u0301rignon Rose\u0301 with poached lobster or even fried chicken. As for nonsparkling rose\u0301s, Bohr seeks out unusual bottles such as Northern California's Arnot-Roberts Rose\u0301, made with the port varietal Touriga Nacional. In terms of whites, he prefers Chablis\u2014Rene\u0301 &amp;amp; Vincent Dauvissat Chablis \"La Forest\" is a favorite\u2014or coastal Italian wines like the Punta Crena Vermentino \"Vigneto Isasco\" from Liguria. And instead of the standard warm-weather red Beaujolais, he recommends the equally grapy Bartolo Mascarello Dolcetto d'Alba, which drinks well with ribs and anything else from the barbecue."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.architecturaldigest.com/story/robert-bohr-summer-champagnes-wines>