Rice Based Distillates
Since I highlighted Japan’s 2nd most consumed adult beverage in January, I’ll just state that the type of shochu mentioned here specifically is rice-based shochu. But fermented rice-based wine can then be distilled to shochu (Japan), awamori (Okinawa) or soju (Korea) though I’ll focus on soju for one reason. Soju sold in the Golden State is usually bottled at 24% alcohol by volume or less. That’s because retailers with wine licenses can also sell soju and shochu derived from agricultural products without also obtaining a separate liquor license if the alcohol content doesn’t exceed 24%. Soju also has a mild, inherent sweetness that you don’t find in most shochu. Therefore, that slight sweetness and lower alcohol level make for the perfect base for a chilled cocktails. The Jinro brand of soju products also produces fruit flavored soju with the same alcohol level as wine (13%). So you can also use those products like Prosecco but with fruitier flavors.
Those Other Grapes
Champagne and Chardonnay are great chilled beverages when the mercury rises but they’ll also empty your wallet as fast as a hole in your pocket. The good news is there are many other white wines that are just as refreshing but because they don’t have the name recognition, they are friendly on the pocketbook.
Albarino which primarily was grown in Spain and Portugal now have expanded to Australia and California. It has good acidity like Sauvignon Blanc which contributes to its refreshing qualities but also has some stone fruit qualities like Chardonnay and most domestic bottlings are less than $30.
Because of climate change which also affects wine grapes, many vintners are now also planting warm weather grape varietals like Picpoul, Pinot Gris (Grigio), Viognier, Marsanne, Roussanne, Vermentino and Chenin Blanc. And like Albarino, because these grape varietals don’t have name recognition, they are very budget friendly.
The trio of Viognier, Marsanne and Roussanne originally found its home in the Rhone Valley of France. Because Viognier prefers warmer climates, you can now find it grown in North and South America as well as Australia, New Zealand and South Africa sometimes alone though often bottled as a white blend with Marsanne and Roussanne. These grapes produce richer wines but are still refreshing when young and can also age for one to two decades.
Chenin Blanc originally was used as a blending grape in cheaper wines but has made a resurgence in California as a grape varietal that stands on its own. Like Riesling, Chenin Blanc also produces wine with higher acid levels which contributes to its refreshing, palate cleansing qualities and when bottled off-dry, pairs with many Asian cuisines.
And other than Albarino, my other favorite is Vermentino which originally was found in Sardinia, Liguria and Corsica but has also now expanded to the Golden State. It produces wine with hints of green apple, beeswax and vibrant citrus but also maintains a solid backbone of minerality. And though it’s a very food friendly wine, it’s also great on its own during those dog days of summer.
Not Cold Duck
During the heat of summer, chilled white wines aren’t the only way to go – chilled red wines can also be just as refreshing. In the 50th, if a red wine isn’t pulled directly from a wine storage unit, it should be left in the refrigerator for at least 1 hour as drinking a wine at room temperature usually means somewhere in the 65-degree range which only occurs in my neighborhood during the coldest nights in winter. So if your ambient temperature is in the 80-degree range, stick that bottle of red wine in the refrigerator for 60 to 90 minutes for an “acceptable” room temperature drinking range.
What red wines can be chilled? My favorite is Beaujolais (which also usually can be found for less than $30) – if looking for a domestic bottle, it’s usually labelled as Gamay or Gamay Noir. However, both Pinot Noir and Grenache can also be chilled before consuming and again, don’t break the bank if you plan on consuming these chilled as chilling any beverage can mask some of the imperfections in the wine. Simply purchase a bottle in the $20 range.
The Happy to See You
Several years ago, I created a cocktail named the Happy to See You which was a strawberry forward libation with strawberry infused Campari, strawberry nigori (unfiltered) sake and strawberry soju. Because the bitterness of Campari can be an acquired taste, I decided to create alternate versions of the Happy to See You – one as a standard cocktail with 19% alcohol, one with half the alcohol at 10% and an alcohol-free version since whetting your whistle should come in all forms.
1 oz Awayuki gin (or any other strawberry infused liquor)
1.5 oz strawberry nigori
1.5 oz strawberry soju
1 oz strawberry infused sparkling water
This libation is the standard cocktail at about 19% alcohol
1.5 oz strawberry nigori
1.5 oz strawberry soju
1.5 oz strawberry infused sparkling water
This libation only is 10% alcohol
1.5 oz diary-based strawberry beverage (Calpis, Yogo Vera, etc.)
1.5 oz strawberry infused sparkling water
1.5 oz strawberry juice beverage
This is for non-drinkers at 0% alcohol
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