For seafood and pasta dishes, it's best to avoid robust, oaked whites so look to Italy famous for it's delicately crisp wines. Pinot Grigio is always a great choice and great value for money - serve with seafood linguine or enjoy on its own as a casual sipper. Vermentino, also known as Rolle in Southern France, has all the qualities to make it perfect for light fish dishes - attractively aromatic with zingy acidity. In Tuscany, Vermentino takes on the richer and fuller characteristics associated with Southern French Viognier - a perfect accompaniment to asparagus amd lemon risotto.
Also, high on my list is the little known Godello grape. Native of the northwestern region of Spain, Valedorras, Godello has ripe melon and tropical fruit notes with a perfect hit of acidity and a delicious salty finish that bring out the best in rich and creamy fish and pasta dishes.
Asian dishes require more full-bodied, off-dry white wines packed with tropical fruits. Riesling is always a good choice here, be it from Germany, Alsace or Australia but it should be relatively young as some of the older vintages take on more of a kerosene nose, which may be a tad overwhelming with the spiciness of chilli, lime and ginger. Also of note is Argentine Torrontes - full of peach and apricot aromas and with medium acidity. It works wonders with ginger based dishes - meat, fish or vegetarian.
The heat of the summertime sun rarely inspires people to reach for a bottle of red. Yet there is simply nothing better than a beautifully barbequed steak washed down with a full-bodied red wine. New world wines lend themselves better to the task with their fuller flavours and high tannin levels. And don't forget their health benefits - tannins and the red wine compound resveratrol aid the digestion of red meat, can reduce blood sugar and promote cardiovascualr health (when consumed in moderation).
Argentine Malbecs are unbeatable in how perfectly they match with BBQ meat with a silky soft texture, juicy dark fruits and plush tannins. Australian Shiraz is also a prize-winning BBQ wine with notes of blackberry, dark chocolate, eucalyptus and liquorice. Look out for Aussie Shiraz blended with white varietals, such as Viognier or Riesling (usually 4%). These lift the character of the wine adding an interesting floral dimension.
If you're feeling adventurous, you could try Tannat - the national grape variety of Uruguay. Popular in South American Malbec and Cabernet Sauvignon blends, and as single varietal red wines in Southern French, it is highly tannic, full-bodied with plenty of spicy notes - all the hallmarks of a perfect BBQ red wine.
One red that I feel is overlooked in the summer months is Beaujolais. Made from Gamay grapes, it's light in style with powerful strawberry and cherry flavours on the palate. Surprisingly, this red wine can be served chilled and pairs beautifully with grilled chicken. It can also withstand the heat and spices of a lot of Asian inspired dishes.
And to give some though to dessert. Sweet wines, such as Sauternes, are always perfect with fruit based desserts, such as tarte tatin, summer pudding and vanilla macaroons. And never forget bubbles - a chilled glass of Italian Prosecco and a bowl of fresh strawberries and cream is what summer is all about.
Now, just sit back, sip and enjoy!
