In all seriousness, I'm a sucker for Pitite Sirah and Zin. No matter the time of year, I'll have them with a dinner that can stand up to them. That said, once it's warmer out (so about now), I will tend to go with a chilled Pinot Noir, a rose (really enjoying them) or a Sauvignon Blanc. Probably make that switch in a few weeks and stick with it, with a few exceptions, until November-ish (as the 80's start dwindling and fall sets in).

this sounds normal to me.
Speyside can tell us why.

Acidity level. Big reds tend to have a lower acidity level. Pinot Noir, Rose, and Sauvignon Blanc have higher acidity levels. Acidity levels are what makes a summertime wine refreshing. Just for fun try an Italian Barbaresco or Barolo in the summer, they are higher acidity reds.

Someday I will tell you why you like big reds in the winter.

you're the best Daddy a kid ever had.

I will drink big reds most all year long but a crisp, dry, riesling also works well in warm weather. (in Scottsdale thats anything above 110 or so)

another rose, Henri Bonnaud 2016 Mediterranee

name on front is a jumble of letters, roughly...S t f
e f
with last "f" upside down.

not bad, short money, actually liked it.

Worth a try if I can find it, Frank?

I suppose. Has that nice dry refreshing quality that Speyside speaks of, and it was somewhere just above or under 10 bucks...but there are so many roses fitting that description that this particular one may not be worth a strenuous search on your part.
I did like it, I like a lot of roses. Maybe Speyside will share a list with descriptions for our benefit.

Ok,

Let's start with angular and round. This is the first description I give a wine. Angular means sharp, hard, edgy. This does not imply size or weight. It could be used describing a Cabernet Sauvignon or a Sauvignon Blanc. The tannins in the Cab are sharp and hard. The acidity in the Sauv is hard and edgy. Round means soft, textured, easy to drink. Again this does not imply size or weight. It could be used to discribe a Pinot Noir which is soft and textured. It could also be used to an Australian Chardonnay which is soft, and easy to drink.

I like wine class. I may change my major.

I'm hard and edgy
what wine am I?

Life is a party for you, so it must be a Champagne. Probably a blanc de blanc from Le Mesnil-sur-Orger. Krug of course. Clos du Mesil, 2003 vintage.

Something in a jug?

2> Old world style, new world style.

Old world style wines are very food friendly, have a higher acidity level, and are less fruit driven. In some regions this is all that can be produced due to the terrior. Terrior ( A sense of place, the climate, soil, and so on.). As an example think of a Chianti, nice to sip, but better with food. But there are new world wines that have an old world style. For example La Crema Sonoma coast Pinot Noir. It is very Burgundian in style. Since it grows in a colder climate it has a higher acidity level. Also it is picked slightly less ripe than say a Santa Barbara Pinot Noir. Hence old world style.

New world style, less acidity, riper, fruit forward, larger, good with food but better on its own. As an example think of an Australian Shiraz, nice with food, but better as a sipper. But there are old world wines that have a new world style. For example, a Cote Chalonnaise Pinot Noir, warmer weather, longer growing season, less acidity, larger, and fruit forward. Hence new world style.

keep it coming, Professor!

tonight, another rose. Jumilla, Spain

Olivares Rosado 2016...

Grenache 70%, Monastrell 30%. "Santa Ana vineyards, altitude 825 meters, a unique terroir, old ungrafted vines". 13% abv

got more flavorful (never crazy bold) as it warmed slightly from the chill of the fridge. Think I paid 9 or 10 bucks

No wine this week, but I'm with frank - keep the lessons coming!

somehow I skipped this. You've snuck in a couple quick hits that have been really clever and funny recently (like the Yes Virginia satire)...makes it enjoyable here. Thanks, I appreciate good wordsmithing.

3> Rose's are a great wine. For the winery they are essentially free wine, to intensify their red wines after 1 to 3 days of fermentation they bleed off 10% of the juice. You may have noticed that rose's can be orange, pink, or light red in color. This is due to the grape type, and the length of time before bleed. Rose's come from all over the world, but I stay away from Italian and Chilean rose's since they are sweet like a White Zinfandel more often than not. Rose's are always refreshing due to their acidity level, lack of tannins, and fermenting in stainless steel. Due to the lightness of the skin contact the fruit is light and bright. Usually Strawberry. Don't overpay for a rose, a $30 one is no better than an $8 one. Don't over chill one, it is still a red wine in nature. Try 1/2 hour in the fridge and then adjust from there to suit your taste. Rose is a great food pairing wine due to its acidity level and the lightness of its fruit. It will pair nicely with melon, or chicken, though it is not a red meat wine. Finally the type of grape used does make a difference in the rose. Rose's from big beast grapes like Tennant or Cabernet Sauvignon actually improve with age, though it is certainly not needed. Pinot Noir or Grenacha roses drink best when young. The rose will take on characteristics of the grape it is produced from, just much lighter. The reason that the acidity is more noticeable in a rose than a red is that secondary fermentation does not occur.

2016 Arrumaco Grenacha Rose, Spain, $9.

2009 Castello Banfi, Vin Nobile di Montepulciano.

Grilled pork chops with an herb rub.
Cheese plate.
Tossed salad.
Fresh blueberrys.