If you’re in southwestern Vermont, the Berkshires or New York’s Capital Region, we’ve got great news: every Friday starting tomorrow, 7/13, we’ll be at Provisions Williamstown (4 Water Street, Williamstown MA) pouring samples of their wines. Drop in any time between 4-6, and enjoy a little taste of what they have to offer. Learn as little or as much as you want–we’ll be there to answer your questions, suggest pairings, etc. but this is not a sit-down tasting. Consider it an end-of-the-week treat.

This Week: Cool-Climate Wines

The world’s wine-growing regions exist in two bands, one north and one south of the equator. Within these bands, the farther from the equator, the cooler the wine region. Grapes grown in these cool-climate regions don’t lose as much acid (or develop as much sugar) as their hot-climate counterparts. Because there’s less sugar, they make wines with lower alcohol content but higher acid. This makes the perfect for hot weather. Why? Because acid is what gives things like orange juice and lemonade their delightful, thirst-quenching abilities. Cool-climate wines are low ABV, high acid, refreshing and best-served cold. They also pair best with food.

We’ll have samples of three of the wines available at Provisions for you to sip and, if you’re so moved, learn about.

Vinho Verde from the Minho region of Portugal

First things first! Vinho Verde is a style of wine from Portugal so its name is pronounced differently than you may think. It’s not veen-yo VAIR-day. It’s VEENG-yo vaird. That’s right! Stress the first syllable and the e in the second word is silent. This comes from the Minho (MEENG-yo) region of northwest Portugal where it’s cold and wet and vines are often grown above the ground to keep them from developing rot from the constant wet. Vinho Verde is the style of wine and it’s name translates to “green wine” meaning young wine. Several grapes are allowable, but the one you probably know is Alvarinho (Albariño in Spain). This is a zippy, low booze white that’s slightly carbonated, upping its refreshingness. That’s a technical term.

French Sauvignon Blanc from Touraine (Loire Valley)

Chances are you’ve tried Sauvignon Blanc, a very popular white wine grown around the globe known for its warm climate, punch-in-the-face-of-grapefruit New Zealand style and grassy, Bordeaux version. France’s Loire Valley is home to the Touraine region, which makes lemony, refreshing wines from Sauvignon Blanc that differs from both of these. Located in Central France, and stretching east from the Atlantic inland along the Loire River, this is one of France’s cooler wine regions.

Picpoul de Pinet (The Outlier)

Full disclosure: this bottle is from a hot climate. However, the Picpoul (peek-pool) grape is so naturally high in acid that you probably wouldn’t ever guess it. If a bottle is labeled Picpoul de Pinet it comes from France’s Languedoc-Roussillon (situated near and influenced by the Mediterranean Sea). This wine is often referred to as a “lip-stinger” and you’ll see why.

Food Pairings for Cool-Climate Wines

These high acid, low alcohol wines are great with food. You can’t go wrong with cheese, but there are lots of great pairings for each of these. Check out our favorite pairings below and come hang out with us tomorrow!

Vinho Verde Pairings

SPICES + HERBS: Bay Leaf, Oregano, Rosemary, Coriander

CHEESE: Farmer's Cheese, Chèvre, Small Bloomy-Rind Pyramids

PRODUCE: Beans, Cabbage

MEAT: Fried or Breaded Fish, Chicken, Pork, Crab, Lobster

DISHES: Potatoes Gratin, Green Tacos, Tom Yum Soup

Sauvignon Blanc Pairings

SPICES + HERBS: Garlic, Pesto, Mint, Rosemary, Thyme, Dill, Caper, Bay Leaf, Basil, Cilantro, Chive, Green Olive

CHEESE: Feta, Chèvre and other Goat Cheeses, Burrata, Goat Gouda, Crème Fraîche, Sour Cream, Parmesan, Ricotta

PRODUCE: Cucumber, Zucchini, Green Peas, Tomato, Artichoke, Bell Pepper, Arugula, Leek, Eggplant, Green Beans

MEAT: Chicken, Halibut, Crab, Lobster, Haddock, Bass, Cod, Salmon, Calamari, Turkey, Pork

DISHES: Tarteletter, Asian Pear + Arugula Salad with Goat Cheese, Lobster Fettuccine in Herbed Cream Sauce

Picpoul Pairings

SPICES + HERBS: Garlic, Thyme, Lemon Pepper, Coriander, Paprika

CHEESE: Goat, Feta Cheese

PRODUCE: Cilantro, Tomatoes, Capers, Lemongrass

MEAT: Oysters, Crab, Chicken

DISHES: Salt Cod Croquettes, Prawns Provencal