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It’s already hit 90 degrees here in Texas, so summer may as well already be upon us. With the forecast that 2026 may be the hottest summer in history, you can choose either to cower in the A/C or drink up while you can. Here’s our list of ten top wines that we think will do the trick for the hot weather to come.
This near-perfect pinot noir feels like it was designed for the fall, but it’s killing it in the springtime, too, thanks to its exceptional notes of cherry and raspberry which meld beautifully with tea leaf and violet. There’s a certain evergreen quality to the wine that had us dreaming of fire pits and good company on night when the sun goes down late. Buy one for now and another for Thanksgiving. $45
This affordable Vouvray offering strikes initially as simple, its heavily perfumed nose combining with peaches and apricots on the palate to immediately evoke a glass of viognier. It doesn’t let up as a tropical finish continues the theme, absolutely bursting with fruit. Chenin blanc’s reputation is a very different animal than what’s on display here. Come thirsty. $32
Vermentino always makes for a bright and mineral-laden experience, and this 2024 offering from Bulichella is no exception to the rule. Overflowing with tart lemon and lime notes, it’s a deep dive into citrus with an impossibly clean finish. Summer in a glass, to be sure. $50
Anderson Valley is a cold, foggy part of California, which is why this single vineyard release from Domaine Anderson surprises with its soft, fruit-forward nature. Raspberry and cherry notes move into chocolate and creamy marshmallows, layered with vanilla. Rest assured, there’s ample acidity to keep the wine from bogging down in tannin and austerity, with touches of lemon, fresh coffee, and green herbs on the finish. Complex and lovely. $70
A blend of malvasia delle lipari and carricante, this Italian white is so bright yellow in color it looks unreal. The palate is lush with florals, first fresh then more perfumed in tone, concluding on a note of potpourri. Never short on acidity, all those flowers are balanced out with a drop of lemon and some zippy eucalyptus in the end. $35
Another classic California pinot noir, appropriately earthy, almost gravelly, but nonetheless refreshing thanks to ample notes of orange blossoms and tea leaf. Some anise helps liven up lots of dried cherry and chocolate, giving the wine a complexity that provides the perfect pairing for a fancy summer dinner. $69
Jaen is the Portuguese name for the Spanish Mencía grape, and in this single-varietal wine it showcases lots of summery fruit — strawberries and blueberries — before florals come charging into the mix. Hibiscus notes are strong with this wine, with lilac emerging before a gently chocolatey finish emerges. Beautiful on its own, it also pairs perfectly with a wide range of dishes. $35
A classic Russian River Valley chardonnay, this single vineyard wine challenges expectations of California chardonnay by eschewing heavy oak characteristics and letting the grapes exuberant fruit shine more clearly. Tropical notes are exceptionally heavy here, with layers of baking spice offering something of a tiki vibe. Powerful yet elegant. $70
Livo Felluga’s Italian offerings are always worthwhile, but this affordable friulano caught our eye for its bracing acidity and gentle florals. A blend of lemon and melon give the finish a summery backdrop, with some saline dropped into the wine to brighten it up. Pretty and crushably versatile. $28 [BUY IT NOW FROM WINE.COM]
Dry summer? Is that a thing? Why not make it so with this, one of our favorite non-sparkling NA wines we’ve tasted to date. Made from Marsanne, viognier, and other Rhone varietals, it showcases stone fruit and bold florals, with a gently sweet finish to polish things off. Sure, you can tell it’s a non-alc, but it’s far from the watery mess than dominates most of this market. $25
A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.
Just to throw this out there…
Non-alcoholic wines (better known as grape juice) makes for a great cocktail mixer.