Top drinks in the American press

With the US undergoing a heatwave, there are plenty of BBQ wines, craft beers, classic cocktails and a strange obsession with kumquat in our latest round-up of the US and Canadian press.

John Verive in the LA Times picks out low alcohol and low calorie craft beers, while the team at the Wine Spectator choose Vinho Verde and Champagne for some of their top tipples.

The New York Times has gone cocktail crazy, with refreshing classics for every day of the week and Greek, Italian, South African and a sparkling red all made the recommendations.

Produção de Bebidas, Vinho Verde Calamares

In the under $15 recommendation for the Wine Spectator‘s “Picks”, Kim Marcus picked out this Portuguese white, calling it: “Crisp and fresh, with flavours of lime and kumquat matched to baked pineapple notes.

“Delivers a light and spicy finish. Drink now.”

Eagle Rock Brewery Solidarity

Arguing in the LA Times that the beer belly “isn’t a myth to all”, John Verive picked out five craft beers that are lighter in alcohol and calories than many of their counterparts.

As well as Berliner Weiss, Samuel Adams Light and (contrary to popular belief) Guinness, he lighted on this black mild with, “similar roasted flavors to a stout, but it is even lighter in body and alcohol.

“At just 3.8% alcohol, Solidarity has about 115 calories in 12-ounces.”

Biblia Chora Areti 2012

David McIntyre in the Washington Post was in Mediterranean mood this week, sampling Spanish Albariños and rosés from the Languedoc.

However, his top pick was this Greek blend of Areti and Assyrtiko for $30.

He noted it was like, “an orchard in a glass: apricots, peaches, pears and something exotic, maybe Meyer lemon or kumquats.

“We’re used to red wines developing flavors in the glass as they breathe, but this terrific white also benefits from patience. Linger over it with grilled fish.

Moutard Père & Fils Brut Chardonnay Champagne Champ Persin NV

Also in the WS, the over $30 choice was this grower Champagne picked out by Alison Napjus for its: “Ripe Gala apple, peach and guava fruit notes lead the way in this juicy version, backed by mouthwatering acidity and a fine, creamy bead.

“Delivers hints of candied almond, ginger, kumquat and coconut.”

Gin & Tonic with kumquat and clove

The New York Times is offering a classic cocktail for each day of the week at the moment. Today’s drink (Thursday 18 July) is a classic gin and tonic with the addition of clove and, fourth reference, kumquat, which apparently puts a “satisfying twist” on this summer classic.

Drinks writers Eric Asimov, Jeff Gordinier and Robert Simonson can all be found writing on summer drinks, whether lime or lemon is better for a gin & tonic, the importance of the right tonic in the same drinks and the “new golden age” for the classic cocktail.

The video on how to prepare it and the other drinks in the series can be viewed here

Hamilton Russell Chardonnay 2011

Janet Dorozynski in Canada’s National Post recommended this South African white.

She described it as having: “Flavours and aromas of apple, citrus and pear dominate, with fine balanced acidity on the dry but luscious and creamy palate. Well-balanced with a long finish.”

Braida Montebruna Barbera d’Asti 2011

Also in the LA Times, S. Irene Virbila, chose this Italian red as her wine of the week, which she described as having, “bright, pure fruit, round and soft on the palate, and just enough tannins to give it some grip.

“But with its palate-cleansing acidity, it’s ideal with charcuterie or salami. Open up a bottle for some grilled sausages or pork chops.”

Banfi Brachetto d’Acqui “Rosa Regale”

Mark Tarbell, writing for the Arizona Republic, was searching for “light bright wines” to go with summer barbecues.

Warning readers to eschew expensive, Californian Chardonnay, “big Cabs” (except with steaks) and Zinfandels and Merlots, he instead advised low alcohol, refreshing wines such as rosés, Kabinett-style Rieslings, Prosecco or Moscato and perhaps Pinot, “with a little stuffing”.

His pick though was this sparkling red which he said would “cover the gamut from chicken to salad”, also with a touch of sweetness (“but not too much”) and an “intriguing little zip to it”.

2010 Lo Nuevo Sorbo a Sorbo Old Vine Garnacha

Michael Dresser in the Baltimore Sun picked this Spanish Garnacha to go with grilled meats and pasta.

With “intense flavours of blackberry, smoked meat and chocolate” he called said it offered “exceptional value for near term drinking”.