At this time of year, I look for wines that seamlessly bridge the gap between the patio pounders of summer and the weighty wines of winter. Union Sacré’s Cabernet Franc plays that role perfectly. Made from grapes grown in California’s Santa Ynez Valley, it’s aged briefly in concrete tanks and neutral oak barrels, giving it the fresh appeal of a Beaujolais Nouveau but with more depth of flavor. This is a wine that nimbly complements the vicissitudes of our autumnal weather. On warmer fall days, I like to chill it down a bit in the fridge. When the weather turns cool, I enjoy it at cellar temperature. Its fruit-forward, expressive flavors bring out the best in those late-season grilling sessions featuring barbecued chicken or ribs.

“Crisp.” “Dry.” “Mineral-y.” These are adjectives that Surdyk’s customers frequently use to describe what they’re looking for in a white wine. Disznókő’s Dry Furmint emphatically delivers the goods on all of these qualities. This may come as a surprise to wine buffs who associate Hungary’s Tokaj region with the intensely sweet wines made from Furmint grapes affected by the botrytis fungus (a.k.a. “noble rot”). While Tokaj’s sweet wines have a history that stretches back several hundred years, dry Furmint wines only started to gain prominence at the beginning of this century. Other than sharing the high acidity that gives those luscious dessert wines their impeccable balance, this bone-dry expression of Furmint could not be more different. Pear and green apple notes on the nose and palate are relatively restrained and quickly give way to a mineral-laden finish. This is a wine meant to complement—not compete with—the fresh foods of summer. It will enhance an herb-accented salad just as well as grilled chicken or swordfish. And at this price, you can afford to enjoy it all summer long.