Grape crush: Flavors of summer

This month, we look at three wines—a red, a white and a rose—that bring out the gentle nuances of summer veggies, grilled fare, fresh local seafood and other warm weather eats. The white, an Italian varietal from a small vineyard in the Piedmont, will delight white wine lovers and make converts out of everyone else. The supple rose is made of 100% Pinot Noir grapes and the red is complex while still being affordably priced. We found them in the wine section of Calandro’s Supermarket on Government Street.

Roero Arneis 2012
$18
Local wine importer La Famiglia Corona is responsible for bringing this lovely, hard-to-find varietal to Baton Rouge. Arneis is a white grape from the southern part of the Italian Piedmont, and this wine is lush, complex and a great foil for a range of seasonal foods. Look for floral and ripe pear notes. There’s great acidity and a long finish, making it worthy of special dishes. Pair it with: white truffle fries, seafood risotto or a retro classic like crab imperial baked in a clam shell or cold crab Louis served on a bed of shredded lettuce.

Vin Gris 2013
$14
Roses have increased in popularity in Baton Rouge in recent years, and there are more selections to choose from now than ever. This particular rose is a standout. Made from 100% Pinot Noir grapes, the wine presents strawberries, cranberry and watermelon. The texture is silky, and the acidity is well balanced. There’s nothing cloying about this rose, and you’ll love its long finish. Pair it with: your favorite Asian take-out, sushi or poached or grilled salmon.

Almansa 2012
$10
This Spanish red from the Denominacin de Origen, Almansa, is a ridiculously good wine for the price. Composed of 70% Garnacha and 30% Monastrell grapes, the wine is oaked for four months after fermentation. It’s got a silky texture and medium tannins. Look for notes of ripe fruit, smoke and spice. Pair it with: roast beef sandwiches made with smoked eye of the round and pesto mayo, hamburgers and grilled pork loin with garlic cheese grits.