"Lazy, sunny afternoons require multiple bottles of wine," says Robert Bohr, who, as the sommelier at the New York restaurant Charlie Bird and a consultant to collectors across the country, has well-honed opinions to match his well-trained palate. When it comes to summertime libations, he leans toward the light and fizzy—i.e., Champagne. He pairs crudo or raw oysters with the crisp, mineral Pierre Péters Cuvée de Réserve Blanc de Blancs, and Dom Pérignon Rosé with poached lobster or even fried chicken. As for nonsparkling rosés, Bohr seeks out unusual bottles such as Northern California’s Arnot-Roberts Rosé, made with the port varietal Touriga Nacional. In terms of whites, he prefers Chablis—René & Vincent Dauvissat Chablis "La Forest" is a favorite—or coastal Italian wines like the Punta Crena Vermentino "Vigneto Isasco" from Liguria. And instead of the standard warm-weather red Beaujolais, he recommends the equally grapy Bartolo Mascarello Dolcetto d’Alba, which drinks well with ribs and anything else from the barbecue.
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